Chewy, fruity, and decadent chocolate chip cookies with a fresh raspberry twist.

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate chips

1/2 cup fresh raspberries, roughly chopped

1/4 cup rolled oats (optional)

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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the chocolate chips and oats (if using), followed by the chopped raspberries. Gently fold them in, being careful not to crush the raspberries.
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

If you want to try a variation, swap the chocolate chips with white chocolate chips or a mix of both.

For added texture, toss in chopped nuts like pecans or walnuts.

Increase the raspberries for a more intense raspberry flavor.

A dash of cinnamon or a pinch of nutmeg can add a warm twist to the cookies.

These cookies store well in an airtight container for up to 4 days at room temperature or up to a week in the fridge.

To reheat, microwave for 10-15 seconds or warm in the oven at 350°F for a few minutes.