These cookies are based on the traditional Toll House chocolate chip recipe but with raspberries added to the batter. The original recipe calls for 3/4 cup white sugar but I like to use only 1/2 cup. These cookies always come out so delicious and soft. Even though it’s a really simple recipe it’s probably one of my favorites.
Raspberry Chocolate Chip Cookies
(Makes 5 Dozen)
Printable Version
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 oz. Semi-Sweet chocolate chips
- 5 0r 6 fresh raspberries, crushed
Directions
- Combine flour, baking soda and salt in small bowl.
- Mix butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs one at a time, and mix well. Gradually mix in the dry ingredients. Stir in the chips.
- Drop onto ungreased baking sheets. Add some of the crushed raspberries to each ball.
- In a preheated, 375F oven, bake for 9 to 11 minutes or until golden brown.