If you’re a cookie lover looking to mix things up, this Raspberry Chocolate Chip Cookies Recipe is the perfect game changer. Think buttery, chewy cookies studded with rich bittersweet chocolate and juicy bursts of tart raspberries that brighten every bite. Trust me, once you try these, you won’t want to go back to plain chocolate chip again!
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Why You'll Love This Recipe
I’ve been making these raspberry chocolate chip cookies on repeat — there’s something about that balance of tart fresh berries and luscious chocolate that gets me every time.
- Unique Flavor Fusion: The soft raspberries add a tangy pop that complements deeply rich bittersweet chocolate chunks perfectly.
- Chewy, Soft Texture: These cookies bake up tender with golden edges but stay chewy in the center—just the way cookies should be.
- Flash Frozen Raspberries: Freezing the berries first keeps them intact and prevents the dough from getting too wet or blue-tinged.
- Simple Ingredients: No fancy stuff here—just pantry basics and fresh fruit for a homemade treat that’s totally achievable.
Ingredients & Why They Work
Before you start mixing, make sure to grab the best quality ingredients you can find, especially fresh raspberries and good bittersweet chocolate. The flash freezing trick is key — it helps keep those berries whole and delicious during baking.
- Unsalted butter: Softened for easy creaming and balanced flavor without added salt.
- Light brown sugar: Adds moisture and that lovely caramel hint to the cookie base.
- Granulated sugar: Helps with structure and sweetness, for a nice crisp edge.
- Pure vanilla extract: Enhances all the flavors with warmth and depth.
- Large egg: Binds everything together for chewy texture.
- All-purpose flour: The perfect flour to create tender yet sturdy cookies.
- Baking soda: Gives gentle lift and spread to the cookies.
- Baking powder: Adds just a touch of extra rise.
- Salt: Balances the sweetness and intensifies the chocolate flavor.
- Bittersweet chocolate chunks (70% cocoa solids): I recommend these for their rich, less-sweet profile that pairs brilliantly with raspberries.
- Flash frozen fresh raspberries: Freezing your berries before mixing preserves their shape and tart taste without bleeding too much into the dough.
Make It Your Way
One of the best things about this Raspberry Chocolate Chip Cookies Recipe is how easy it is to make your own! Whether you want to tweak flavors, adapt for diet preferences, or add seasonal touches, these cookies are a wonderful blank canvas.
- Variation: I’ve tried swapping the bittersweet chocolate chunks for white chocolate chips once, and the creamy sweetness paired beautifully with the tart raspberries. It gave the cookies a softer, more mellow flavor – definitely worth a try if you prefer something less intense.
- Dietary Adaptation: For a vegan version, replace the butter with a plant-based alternative and use a flax egg instead of a regular egg. Just be mindful the texture might change slightly but the berry and chocolate magic stays intact!
- Seasonal Twist: During late summer, I sometimes mix in fresh blackberries along with the raspberries for an extra burst of berry flavor. Just like the raspberries, flash freeze them first to keep the dough from getting too wet.
Step-by-Step: How I Make Raspberry Chocolate Chip Cookies Recipe
Step 1: Flash Freeze Your Fresh Raspberries
Start by spreading your fresh raspberries on a tray lined with parchment or waxed paper. Pop them into the freezer for about 30 minutes until they're completely frozen and firm. This simple step is key—it prevents the berries from breaking apart in the dough and turning it soggy or blue tinted. Trust me, it’s one of those small details that makes a big difference!
Step 2: Prep Your Oven and Cookie Sheets
Preheat your oven to 350°F (175°C). While it’s warming up, line two large cookie sheets with parchment paper. This helps the cookies bake evenly and makes cleanup a breeze. Having two sheets ready means you can bake batches back-to-back without waiting.
Step 3: Cream Butter and Sugars
In a large bowl, use a spatula or electric mixer to beat the softened unsalted butter, light brown sugar, granulated sugar, and vanilla extract until the mixture turns pale, smooth, and slightly fluffy. This usually takes a few minutes. Then add the egg and blend it in thoroughly. This creamy base is where your cookies get their lovely texture and sweetness, so take your time!
Step 4: Whisk Your Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until everything is well combined. This ensures even distribution of leavening agents for perfect cookies every time.
Step 5: Gently Combine and Add Chocolate & Berries
Fold the dry ingredient mixture into the butter mixture just until combined. Then, carefully fold in the bittersweet chocolate chunks followed by your flash-frozen raspberries. Be gentle here — overmixing will cause the berries to break and color your dough blue, plus make it sticky. Use a light hand and stop as soon as everything is evenly incorporated.
Step 6: Scoop Dough onto Baking Sheets
Using a 1.5 oz cookie scoop, drop mounds of dough onto your prepared sheets, spacing them about 2 inches apart. This gives the cookies room to spread. For an extra special touch, press a few extra chocolate chunks and broken frozen raspberries on top of each dough mound for gorgeous texture and pops of flavor.
Step 7: Bake to Perfection
Bake your cookies in the preheated oven for 14 minutes. You want the edges to be golden brown while keeping the centers just a bit soft and chewy. If you prefer a gooier center, pull them at 12 minutes; for crisper edges, leave them in a minute or two longer.
Step 8: Cool and Enjoy
Once out of the oven, let the cookies sit on the baking sheets for 3 minutes—this helps them set up and makes them easier to transfer. Then, move them to a wire rack to cool completely. This cooling phase locks in the chewy texture and balanced flavors. Now, dig in and enjoy your fresh Raspberry Chocolate Chip Cookies!
Top Tip
Making the perfect Raspberry Chocolate Chip Cookies is all about a few little details that really make your cookies shine. Here are some tips I’ve picked up along the way to make your baking easier and your cookies tastier.
- Flash Freeze Berries: I always make sure to flash freeze the raspberries on parchment before folding them in. This keeps them firm, so they don’t bleed their juice and turn the dough blue or too wet.
- Gentle Folding: Once the berries are in, I fold the dough very gently and just until combined. Overmixing will cause the berries to break down and make the dough mushy.
- Chocolate Chunk Placement: Pressing a few extra chocolate chunks on top before baking adds a beautiful melty texture and makes the cookies look extra inviting.
- Baking Time Watch: I keep a close eye on the oven around minute 12 — pulling them out when the edges are golden and the centers are still soft gives the best chewy texture.
How to Serve Raspberry Chocolate Chip Cookies Recipe
Garnishes
To take these cookies up a notch, sprinkle a few fresh raspberries and a dusting of powdered sugar on top right before serving. A small smear of raspberry jam or a drizzle of melted dark chocolate can add a lovely decadent touch, too.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a warm cup of herbal tea, such as chamomile or mint. For a dessert platter, serve alongside vanilla ice cream or whipped cream for a simple, satisfying combo.
Make Ahead and Storage
Storing Leftovers
Store your baked Raspberry Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to 4 days. Be sure to separate layers with parchment paper to prevent sticking.
Freezing
You can freeze the cookie dough or the baked cookies! For dough, scoop onto a tray and freeze until firm, then transfer to a freezer bag for up to 3 months. For baked cookies, place them in an airtight container or freezer bag and freeze for up to 2 months.
Reheating
To enjoy thawed frozen cookies warm, pop them in a preheated 300°F oven for about 5 minutes. For refrigerated dough, bake fresh from the freezer, just add an extra 2 minutes to the baking time.
Frequently Asked Questions:
Yes! If flash freezing fresh raspberries isn’t an option, you can use frozen ones. Just be gentle when incorporating them into the dough as they may soften the cookie texture slightly.
That happens when the raspberries release their juice and mix too much with the dough. To prevent this, fold the frozen raspberries in gently and avoid overmixing once added.
Try baking the cookies for the shorter side of the time range, around 12 minutes, so the centers stay soft and chewy.
You can! But bittersweet chocolate chunks (70% cocoa) melt differently and create pockets of rich chocolate, giving a better flavor contrast with the tart raspberries.
Final Thoughts
These Raspberry Chocolate Chip Cookies Recipe has quickly become a favorite in my kitchen because it offers that delightful balance between rich chocolate and fresh, tart berries. With just a few simple steps and careful handling of those juicy raspberries, you can create a batch that’s soft, flavorful, and utterly irresistible. Whether for a cozy afternoon treat or sharing at gatherings, these cookies bring a little burst of sunshine with every bite. Happy baking!
Print
Raspberry Chocolate Chip Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Chocolate Chip Cookies featuring a perfect blend of bittersweet chocolate chunks and bursts of flash-frozen fresh raspberries, creating a soft, flavorful treat with a hint of tartness and a chewy texture. Ideal for cookie lovers seeking a fruity twist on a classic favorite.
Ingredients
Cookie Dough
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed light brown sugar
- ⅓ cup plus 1 tablespoon 80g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 ⅓ cups 190g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 142g bittersweet chocolate chunks (70% cocoa solids)
- ½ cup 60g flash frozen fresh raspberries plus 30g extra for topping
Instructions
- Flash Freeze Raspberries: Place fresh raspberries on a tray lined with waxed or parchment paper and freeze for 30 minutes until hardened to prevent them from breaking up in the dough.
- Preheat Oven: Set oven to 350°F and line two large cookie sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, beat softened butter, light brown sugar, granulated sugar, and vanilla extract together until pale, smooth, and slightly fluffy. Then mix in the egg until fully incorporated.
- Mix Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt in a separate medium bowl to blend evenly.
- Combine Mixtures: Fold the dry ingredient mixture into the butter mixture until just combined. Gently fold in the bittersweet chocolate chunks followed by the frozen raspberries, taking care not to overmix to avoid breaking the berries and coloring the dough blue.
- Portion Dough: Using a 1.5 oz cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Press extra chocolate chunks and broken frozen raspberries onto the tops for added texture and flavor.
- Bake Cookies: Bake in the preheated oven for 14 minutes until the edges are golden brown but the centers remain slightly soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
Notes
- Flash freezing the raspberries prevents them from breaking apart and making the dough too wet.
- Using bittersweet chocolate chunks (70% cocoa) provides a rich balance to the tart berries.
- Do not overmix once the berries are added to keep the dough from turning blue and sticky.
- You can substitute fresh raspberries with frozen if flash freezing is not possible, but expect slight softness in texture.
- For chewier cookies, slightly underbake; for crispier edges, bake a minute or two longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
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