Raspberry Chocolate Chip Cookies

These Raspberry Chocolate Chip Cookies are soft, chewy, and full of flavor. Sweet chocolate chips pair perfectly with the tartness of fresh raspberries, creating a balanced and satisfying treat. Easy to make and great for sharing, they’re perfect as a snack, dessert, or a sweet addition to any lunchbox.

Serves: 24 Cookies

Instructions:

Prepare the Dough

• Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla.
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt, then gradually mix into the wet ingredients until just combined.

Add Mix – Ins

• Gently fold in the chocolate chips and raspberries (if using frozen, do not thaw).
• If desired, add chopped nuts. Be careful not to overmix to keep the cookies soft and tender.

Bake and Cool

• Scoop tablespoon-sized portions of dough onto the prepared trays, spacing them about 5 cm (2 inches) apart.
• Bake for 12–15 minutes, until edges are lightly golden but centers are still soft.
• Let cookies cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

Healthy Tips

• Use Whole Grain Flour: Swap half or all of the all-purpose flour for whole wheat or oat flour to increase fiber and keep you fuller for longer.
• Use Dark Chocolate: Choose 70%+ dark chocolate chips for more antioxidants and slightly less sugar.
• Add seeds or nuts: Chia seeds, flaxseeds, or walnuts can add omega-3s, fiber, and protein.