These Raspberry & Chocolate Chip Cookies are a delicious mix of sweet and tangy. The fresh raspberries provide a juicy fruity burst, contrasting beautifully with the deep, luxurious dark chocolate chips. They're a yummy twist on the classic chocolate chip cookie.
These small batch raspberry chocolate chip cookies are perfect when you want a quick and easy cookie recipe for 2. These are great for a quick late night treat, or as a sweet Valentine's day dessert.
What You'll Love About This Recipe
- Unique Flavor Combination: The tartness of fresh raspberries pairs excellently with the rich chocolate chips.
- Perfect for Small Batches: Ideal for those times when you crave something sweet but don't want leftovers.
- Versatile for Many Occasions: Great for gatherings, special occasions, or as a delightful everyday treat.
- Simple Ingredients: Uses basic pantry items that are easy to find and work with.
- Customizable: Can be easily tweaked to suit your taste preferences.
Unsalted Butter: Look for high-quality butter for the best flavor. Melted to blend easily with other ingredients.
Light Brown Sugar: Adds a rich, caramel-like sweetness. Choose sugar that is soft and moist for best results.
Egg Yolk: Provides richness and helps bind the cookies. Ensure it's at room temperature for even mixing.
Vanilla: A splash of good quality vanilla extract enhances the overall flavor.
Fresh Raspberries: Choose plump, bright red raspberries for a burst of freshness.
All-Purpose Flour: The backbone of the cookies, provides structure. Sifted for a lighter texture.
Baking Soda: For a slight lift and soft texture.
Salt: Just a pinch to balance the sweetness.
Dark Chocolate Chips: Use high-quality chips for a rich, chocolaty experience.
White Chocolate Bark: Adds a decorative and tasty finish. Choose a brand that melts well.
- Medium-Sized Bowl: For mixing the ingredients. Glass or metal bowls are preferred.
- Cookie Scoop or Spoon: Helps to portion the cookie dough evenly.
- Baking Sheet: A flat, non-stick sheet is ideal for baking.
- Wax Paper: Useful for cooling the cookies and for the chocolate drizzle step.
- Microwave-Safe Bowl: For melting the white chocolate bark.
Start by preheating the oven while you make the cookie dough. Then carefully chop each raspberry into quarters.
Do this gently to avoid crushing them, as squished raspberries can make your dough too wet. If you're using frozen raspberries, make sure to thaw them first and drain any excess liquid.
Combine the melted butter with the brown sugar in a medium-sized bowl. Use a whisk or a fork to blend them well.
This process, called creaming, helps to incorporate air and will give your cookies a wonderful texture.
Stir in the vanilla extract and egg yolk to the butter-sugar mixture. Make sure the egg yolk is at room temperature so it blends smoothly without hardening the melted butter.
Sift together the all-purpose flour, baking soda, and salt. Then, gently fold them into the wet ingredients.
This step is important for distributing the baking soda and salt evenly. Avoid overmixing, as it can lead to tough cookies. Just mix until you no longer see dry flour.
First, add the dark chocolate chips, gently folding them into the dough. Then, carefully fold in the raspberry pieces. Distribute them evenly but be gentle to maintain their shape.
Using a 2 tablespoon cookie scoop, form cookie balls and place them on your baking sheet, spaced about 2 inches apart.
If you don’t have a cookie scoop, a spoon will work fine, but aim for evenly sized balls to ensure uniform baking.
If desired, press a few extra chocolate chips or raspberry pieces into the top of each cookie ball. This step not only adds to the aesthetics but also ensures you get that chocolate and raspberry in every bite.
Bake in the preheated oven for 12-15 minutes. Watch for the cookies to turn a light golden brown around the edges, but be careful not to overbake, as they will continue to cook a bit after being removed from the oven.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wax paper. This step helps the cookies set and makes them easier to move without breaking.
Melt the white chocolate bark in a microwave-safe bowl. Heat in 30-second bursts, stirring in between. Microwave powers vary, so adjust the time as needed to avoid burning the chocolate.
Using a fork, drizzle the melted white chocolate over the cookies. Hold the fork high above the cookies and drizzle in a swift, back-and-forth motion for a professional look.
Let the white chocolate dry, and your cookies are ready to serve or store!
Ingredient Temperature Matters: Use room temperature egg yolk and melted butter that's cooled slightly. This ensures that your ingredients mix evenly, creating a uniform cookie dough.
Don’t Overwork the Dough: Mix just until the ingredients are combined. Overworked dough can lead to tough, dense cookies.
Keep an Eye on the Oven: Every oven is different. Start checking your cookies a couple of minutes before the timer goes off to prevent overbaking.
- Milk Chocolate Chips: Can be used instead of dark chocolate for a sweeter taste.
- Frozen Raspberries: If fresh aren't available, though they may add a bit more moisture to the dough.
- Nutty Delight: Add chopped nuts like almonds or walnuts for extra crunch.
- Citrus Twist: Include a bit of orange zest for a citrusy flavor.
- Double Chocolate: Use chocolate dough for an extra chocolaty experience.
At Room Temperature: Store in an airtight container for up to 5 days. Place a piece of parchment paper between layers of cookies to prevent sticking.
In the Refrigerator: Chilling can extend their freshness for up to a week. However, the texture may change slightly.
Freezing Baked Cookies: Freeze them on a baking sheet first, then transfer to a freezer bag or container. This prevents them from sticking together. They can be stored for up to 3 months. Thaw at room temperature for about an hour before serving.
Freezing Cookie Dough: If you prefer fresh-baked cookies, freeze the dough balls. Bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Reheating: For a just-baked experience, warm the cookies in a microwave for a few seconds. Be cautious not to overheat, as this can dry them out.
Raspberry Chocolate Chip Cookies (Small Batch)
- 3 tablespoons unsalted butter melted
- 6 tablespoons light brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ¼ cup fresh raspberries
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup dark chocolate chips
- 2 ounces white chocolate bark
- Preheat oven to 350 degrees.
- Start by carefully chopping each raspberry into quarters, trying not to squish them. Set aside.
- In medium sized bowl, mix the melted butter and sugar together until combined. Then, stir in the vanilla and egg yolk.
- Pour the flour, baking soda and salt into the wet batter and fold it in just until everything is combined.
- Fold in the chocolate chips. Then carefully fold in the raspberries.
- Make a 2 tablespoon sized cookie ball, or use a cookie scoop, and place them on a cookie sheet about 2 inches apart.
- Top each of the cookies with a few chocolate chips or raspberries for presentation if you like. (Optional)
- Bake for 12-15 minutes, do NOT over bake the cookies. Cool on a cookie sheet for 5 minutes, then move the cookies to a sheet of wax paper.
- Melt the white chocolate bark in a microwave safe bowl, heating for 30 seconds. Stir the chocolate and heat for another 5-10 seconds if needed.
- Drizzle the white chocolate all over the cookies with a fork. Let the chocolate get hard before storing.
Yes, frozen raspberries can be used as a substitute for fresh ones. However, it's important to thaw them completely and drain any excess liquid before use. Excess moisture from frozen raspberries can affect the texture of your cookies, making them soggy. Pat the raspberries dry with a paper towel after thawing to remove as much moisture as possible.
If you don't have white chocolate bark, regular white chocolate chips or even a bar of white chocolate can be used. If using a bar, chop it into small pieces for easier melting. Alternatively, you can omit the white chocolate drizzle entirely. The cookies will still be delicious with their combination of raspberries and dark chocolate chips.
The cookies are done when the edges are lightly golden brown. It's important not to overbake them to keep the inside soft and chewy. The center might seem a bit soft when you first take them out of the oven, but they will continue to cook and set as they cool on the baking sheet. Start checking them a couple of minutes before the recommended baking time ends.
Yes, the cookie dough can be made ahead of time. You can refrigerate the dough for up to 24 hours before baking. If the dough is too hard to scoop after refrigeration, let it sit at room temperature for a few minutes to soften. This can actually improve the texture of the cookies, as the flavors meld and the dough hydrates.
Absolutely! Nuts like chopped almonds, walnuts, or pecans can add a delightful crunch and flavor contrast to the cookies. Add about ¼ cup of chopped nuts when you fold in the chocolate chips.