Chewy Lemon Raspberry Cookies (Printer-friendly)
Zesty lemon and fresh raspberries yield chewy cookies with soft centers and crisp edges, ready in 32 minutes.
# What You’ll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 1 large egg
08 - 1 large egg yolk
09 - 2 teaspoons pure vanilla extract
10 - Zest of 2 lemons
11 - 2 tablespoons fresh lemon juice
→ Add-ins
12 - 1 cup fresh raspberries (or frozen, unthawed)
13 - 1/2 cup white chocolate chips (optional)
# How-To Guide:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until pale, light, and fluffy, approximately 2 to 3 minutes.
04 - Add the whole egg, egg yolk, pure vanilla extract, lemon zest, and fresh lemon juice to the creamed mixture. Beat on medium speed until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing until just combined. Avoid overmixing to keep the cookies tender.
06 - Gently fold the fresh raspberries and white chocolate chips into the dough using a spatula, taking care not to crush the berries.
07 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are lightly set but the centers still appear slightly underbaked. This ensures a chewy texture once cooled.
09 - Allow the cookies to rest on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The tart lemon and sweet raspberry combination tastes like summer condensed into a single bite.
- That slightly underbaked center is the secret to a chewiness that will ruin you for store bought cookies forever.
02 -
- Pulling the cookies from the oven when the centers look slightly raw is the single most important thing you will do for chewiness.
- Fresh raspberries are fragile, so fold them in at the very end with as few strokes as possible to keep the dough from turning grayish purple.
03 -
- Room temperature eggs and butter incorporate more evenly, which means a better texture throughout the entire cookie.
- Roll each dough ball between your palms for a perfectly round shape, because they bake more evenly when they start uniform.