Raspberry Chocolate Chunk Cookies

Even the classic chocolate chip cookie can use a holiday upgrade, no? The raspberry gives it a little color and a whole lotta pizzazz. These cookies give my favorite chocolate raspberry cake a run for its money!

It took us several tries to get this one right. Fresh raspberries just did not work as well — they tasted fine but tinted the cookies a weird shade of pink. Frozen raspberries worked better, but you have to work quickly before they thaw too much. When thawed, they turn the batter realllllly red.

The secret is leaving your raspberries frozen until you are ready to add them to the dough. Then give them a quick coarse chop. Stir ’em in the batter and scoop that dough right on to your cookie sheets. Do not stop. Do not pass go. Work quickly!

Raspberry Chocolate Chunk Cookies

3 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla
1 cup chocolate chips or chunks
1 cup frozen whole raspberries, chopped

Preheat oven to 375 degrees. Combine flour, baking soda, and salt in a small mixing bowl. Set aside.
In a large mixing bowl, cream butter and sugars until fully combined. Mix in eggs and vanilla. Slowly add in flour mixture just until incorporated. Stir in chocolate chips. Gently fold in raspberries. Drop by rounded tablespoon (or use a cookie scoop) 2 inches apart on ungreased baking sheet. Bake at 375 degrees 10-12 minutes or until golden brown. Cool on a wire rack.

Makes about 30 cookies.

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