Raspberry Chocolate Chip Cookies: Raspberry Chippé

I hope you all read the title in the tune of Prince's "Raspberry Beret"... ANYWAY, raspberry chocolate chip cookies are not exactly ‘in the pink’, but the hint of pink in chocolate chip cookies adds a whole new dimension of flavor and texture to the classic dessert.

This post will be short and sweet because it was a berry quick and simple recipe. Instant results—who doesn’t love that these days! (Sorry it won’t kill more time in quarantine.)

But if you’re anything like me, and have become bored of your packaged snacks—yet not bored of eating snacks—then this raspberry chocolate chip cookie recipe is for you. And it even pretends to be healthy with its specks of raspberry. Pink, chocolatey, and has a hint of health? It checks all the boxes for me!

What to expect:

If you’ve ever had the pleasure of going to Levain Bakery in New York and have subsequently suffered from disappointment from every cookie since because your cookie texture standards are THAT much higher now, then these raspberry chocolate chip cookies may be what you’ve been looking for. (I sincerely hope someone else out there can relate to the Levain dilemma!)

The texture of these babies are very similar to the Instagram-famous Levain cookies: soft and fluffy on the outside, just-melted chocolate chips, and an extra puff of dough in the middle. The ever-delicious combination of raspberry and chocolate proves itself once again in this recipe. It never gets old, I swear.

TLDR: Imagine a fluffy chocolate chip cookie punctuated by raspberries.

What I changed:

Nothing! I followed the recipe as is, and was delighted with the results. So here I am sharing it with you. 🙂

I hope you’ll have your own raspberry chocolate chip cookies within your g-rasp soon. Enjoy!

Recipe by House of Nash Eats:

INGREDIENTS

•  1 cup butter, softened
•  3/4 cup light brown sugar, packed
•  1/2 cup granulated sugar
•  2 eggs
•  1 teaspoon vanilla
•  2 1/2 cups all-purpose flour
•  1 teaspoon baking soda
•  1/4 teaspoon salt
•  1 cup dark chocolate chunks
•  1 1/2 cups frozen raspberries

INSTRUCTIONS

1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper and set aside.
2. In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes.
3. Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.
4. Add the flour, baking soda and salt and mix again on low speed until combined.
5. Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.
6. Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart.  Bake for 10-12 minutes.
7. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.