If you’re on the hunt for a cookie that’s both fruity and indulgently chocolatey, I can’t recommend this Raspberry Chocolate Chunk Cookies Recipe enough. These cookies come out perfectly soft with melty chocolate chunks and bursts of tangy raspberry in every bite. I love this recipe because it’s easy to follow and the results are always jaw-droppingly good – your friends will be begging you for the secret!
Why You’ll Love This Recipe
- Bursting Flavor: The combination of tart raspberries and rich dark chocolate creates a perfect balance you’ll crave.
- Easy to Make: The steps are straightforward, making it perfect for both beginners and seasoned bakers.
- Soft & Chewy Texture: These cookies come out tender with just the right chew – not too cakey or crunchy.
- Crowd-Pleaser: Every time I make these, my family goes crazy, and I’m pretty sure they disappear faster than any other treat on the table.
Ingredients You’ll Need
To get these cookies just right, you want fresh, quality ingredients that complement each other—like luscious butter and tart raspberries paired with decadent chocolate chunks. Here’s what I use every time, plus some tips to help you shop smart.
- Salted butter: Using salted butter adds a lovely depth of flavor, balancing sweetness perfectly without needing extra salt.
- Light brown sugar: This brings moisture and a subtle caramel note that keeps the cookies chewy and flavorful.
- Granulated sugar: Adding this alongside brown sugar helps with structure and a slight crisp edge.
- Large eggs: Eggs act as a binder, giving the cookie dough the right consistency and richness.
- Vanilla extract: A splash enhances all the flavors and rounds out the sweetness nicely.
- All-purpose flour: Provides structure without making the cookies tough, which is key here.
- Baking soda: This gives just enough lift and spread, so cookies stay soft but not flat.
- Salt: Even though your butter is salted, a pinch more helps elevate the other flavors.
- Dark chocolate chunks: Using chunks instead of chips means lovely gooey pockets of chocolate.
- Frozen raspberries: I love frozen for this recipe since fresh raspberries can get too mushy; frozen hold up better and add just the right tart burst.
Variations
One of the things I adore about this Raspberry Chocolate Chunk Cookies Recipe is how easy it is to personalize. Don’t be afraid to experiment with add-ins or swaps depending on your mood or dietary needs – I’ve tried quite a few tweaks over time and they all bring something new to the table!
- Swap the raspberries for other berries: Blueberries or blackberries work well if you want a different fruit twist; just reduce quantity slightly to avoid soggy dough.
- Use white or milk chocolate chunks: For a sweeter, creamier chocolate flavor that pairs beautifully with raspberries.
- Make it vegan: Replace butter with coconut oil or vegan margarine, and use flax eggs instead of regular eggs.
- Add nuts: For some crunch, throw in chopped walnuts or pecans – I love the texture they add next to the soft berries.
How to Make Raspberry Chocolate Chunk Cookies Recipe
Step 1: Cream the butter and sugars until fluffy
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—you’ll thank me later during cleanup. Then, in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together your softened salted butter, light brown sugar, and granulated sugar on medium speed. You want to mix for about 2 to 3 minutes until the mixture looks lighter in color and has a creamy, fluffy texture. This step is crucial because it incorporates air that helps your cookies rise and develop that soft crumb.
Step 2: Add eggs and vanilla for richness
Next up, add your eggs one at a time, beating well after each addition to fully incorporate them. Then pour in the vanilla extract and give it another quick mix. I always scrape down the sides and bottom of my bowl at this point to make sure everything is combined evenly—especially important with cookie dough!
Step 3: Mix in dry ingredients gently
Switch your mixer to low speed, and add in the all-purpose flour, baking soda, and salt. Mix just until all the flour disappears into the dough; you don’t want to overmix or the cookies will be tough. A few streaks of flour are okay since you’ll fold in the rest by hand.
Step 4: Fold in chocolate chunks and raspberries carefully
This is where your cookies start to look like a dream. Using a spatula, gently fold in the dark chocolate chunks and frozen raspberries. Try not to stir too vigorously to avoid breaking down the raspberries too much — those little juicy pockets really shine when they stay somewhat intact. The frozen berries also help keep the dough cold so your cookies don’t spread out too much.
Step 5: Scoop and bake to golden perfection
Use a 2-tablespoon cookie scoop (or just a spoon) to drop balls of dough about 2 inches apart on your parchment-lined baking sheet. Bake your cookies for 10 to 12 minutes or until the edges are lightly golden but the centers still look soft. They’ll firm up as they cool, so don’t overbake!
Once out of the oven, let the cookies cool on the baking sheet a few minutes before transferring them to a wire rack. Trust me, this little resting time prevents breakage and lets you enjoy cookie perfection.
Pro Tips for Making Raspberry Chocolate Chunk Cookies Recipe
- Keep raspberries frozen: Using frozen instead of fresh helps keep the dough from getting too wet and messy.
- Don’t overmix the dough: Mixing flour just until combined keeps the texture tender and soft.
- Use a cookie scoop: It ensures even-sized cookies that bake uniformly without getting lost on your sheet.
- Watch baking time closely: Cookies continue to cook on the tray, so it’s better to pull them out when centers are slightly underdone.
How to Serve Raspberry Chocolate Chunk Cookies Recipe
Garnishes
When serving, I like to dust the cookies lightly with powdered sugar for a delicate, pretty finish that looks homemade-in-the-best-way. Sometimes, I add a few fresh raspberries or a small drizzle of melted chocolate right before serving for that extra wow factor.
Side Dishes
These cookies pair beautifully with a simple glass of cold milk or a cup of freshly brewed coffee. I also like serving them alongside a scoop of vanilla ice cream for a lovely dessert that impresses without fuss.
Creative Ways to Present
If you’re making these for a special occasion, try stacking them on a pretty cake stand with small clusters of raspberries around the base. Another fun idea is to sandwich the cookies with a swipe of raspberry jam and whipped cream for a decadent twist.
Make Ahead and Storage
Storing Leftovers
I store any leftover cookies in an airtight container at room temperature and they stay soft and delicious for up to 3 days. Honestly, they rarely last that long because they’re so addictive!
Freezing
You can freeze both the raw cookie dough and the baked cookies. For dough, scoop onto a tray and freeze until solid, then transfer to a zip-top bag. Bake straight from the freezer—just add a minute or two extra baking time. Baked cookies freeze well too; thaw at room temperature before enjoying.
Reheating
To reheat, pop the cookies in the microwave for about 10-15 seconds or warm them briefly in a 300°F oven for 5 minutes. This refreshes the gooey chocolate chunks and softens any firm edges.
FAQs
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Can I use fresh raspberries instead of frozen for this Raspberry Chocolate Chunk Cookies Recipe?
You can, but I recommend frozen raspberries because they hold their shape better during mixing and baking. Fresh raspberries tend to break down, making the dough too wet and potentially causing the cookies to spread more. If you do use fresh, gently fold them in last and consider reducing other liquids slightly.
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How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted, and avoid overmixing the dough once the flour is added. Also, chilling the dough for about 30 minutes before baking helps keep the cookies from spreading too thin. Using frozen raspberries also adds structure and keeps the dough firmer.
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Can I substitute the chocolate chunks with chocolate chips?
Absolutely! Chocolate chips work fine if that’s what you have on hand. However, chocolate chunks melt more unevenly, giving pockets of melty chocolate that I personally find more indulgent and visually appealing.
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How long do these Raspberry Chocolate Chunk Cookies stay fresh?
Stored in an airtight container at room temperature, they stay fresh for about 3 days. For longer storage, freezing is your best bet, either before or after baking.
Final Thoughts
This Raspberry Chocolate Chunk Cookies Recipe is one of those rare treats that feels fancy but comes together effortlessly. Every time I bake a batch, the combination of soft cookie, melty chocolate, and tangy raspberry wins over everyone in the room – including me! If you want to impress guests or just treat yourself to something truly special, give this recipe a try. I promise, once you do, it’ll become a staple in your baking rotation too.
Print
Raspberry Chocolate Chunk Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Raspberry Chocolate Chunk Cookies that combine rich dark chocolate chunks with juicy frozen raspberries for a perfect balance of sweet and tart. Soft, chewy, and bursting with flavor, these cookies are ideal for any occasion and easy to prepare using simple ingredients.
Ingredients
Wet Ingredients
- 1 cup salted butter, softened (227g)
- 3/4 cup light brown sugar, packed (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Instructions
- Preheat the oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prevent cookies from sticking and to ensure even baking.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and creamy, approximately 2 to 3 minutes.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until fully combined, making sure to scrape down the sides and bottom of the bowl occasionally to ensure an even mix.
- Incorporate dry ingredients: On low speed, add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix until just combined to avoid overworking the dough.
- Fold in chocolate chunks and raspberries: Gently stir in the dark chocolate chunks and frozen raspberries by hand, taking care not to mash the raspberries to maintain their shape and texture.
- Scoop cookies onto baking sheet: Using a 2-tablespoon cookie scoop, drop balls of dough about 2 inches apart onto the parchment-lined baking sheet to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving to allow flavors to set and texture to firm up.
Notes
- Using frozen raspberries keeps the berries intact better during mixing, but be gentle to avoid breaking them.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- If you prefer, substitute dark chocolate chunks with chocolate chips or a mix of milk and dark chocolate.
- The cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a less sweet variation, reduce granulated sugar by 1/4 cup.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
