Delicious raspberry chocolate chip cookies that are soft, chewy, and perfect for any occasion.

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar, packed

2 large eggs

1 teaspoon pure vanilla extract

3 cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh raspberries, chopped

1½ cups semi-sweet chocolate chips

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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the butter mixture, mixing until just combined.
Gently fold in the chopped raspberries and chocolate chips.
Drop spoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, or until edges are lightly golden.
Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Best served fresh but can be stored in an airtight container for up to 3 days.

Use fresh raspberries for optimal flavor.

Do not overmix the dough to ensure tender cookies.