Chocolate-Raspberry Drops

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Go beyond the basic chocolate chip cookie by adding sweet-tart raspberries to the mix. Be sure to use frozen raspberries so they don't blend into the batter.

Chocolate-Raspberry Drops on parchment paper
Photo: Brie Passano
Prep Time:
20 mins
Bake Time:
9 mins
Total Time:
29 mins
Servings:
48
Yield:
48 cookies

Ingredients

  • ½ cup butter, softened

  • ½ cup shortening

  • 1 cup packed brown sugar

  • ½ cup granulated sugar

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 eggs

  • 1 tablespoon vanilla

  • 2 ½ cup all-purpose flour

  • 1 10-12 ounce pkg. bittersweet chocolate chips

  • 1 cup frozen raspberries (do not thaw)

Directions

  1. Preheat oven to 375°F. Line cookie sheets with parchment paper. In a large bowl beat butter and shortening with a mixer on medium to high 30 seconds. Add sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour, the chocolate chips, and raspberries

  2. Drop dough by rounded tablespoons 2 inches apart onto prepared cookie sheets. Bake 9 to 12 minutes or just until edges are light brown. Cool on cookie sheets 2 minutes. Remove; cool on a wire rack.

Nutrition Facts (per serving)

122 Calories
7g Fat
15g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 122
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 95mg 4%
Total Carbohydrate 15g 5%
Total Sugars 9g
Protein 1g
Vitamin C 0.5mg 3%
Calcium 7mg 1%
Iron 0.8mg 4%
Potassium 22mg 0%
Folate, total 13.8mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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