Introduction

These Raspberry Chocolate Chip Cookies combine sweet, tangy raspberries with rich dark chocolate chunks for a delightful treat. Soft and slightly chewy, they’re perfect for berry lovers looking for a twist on classic chocolate chip cookies.

Raspberry Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter (melted and cooled)
1/3 cup white granulated sugar
3/4 cup light brown sugar
1 large egg (room temperature)
1 tsp vanilla bean paste
1 1/3 cup all-purpose flour (spooned and leveled)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup dark chocolate chunks
1/2 cup frozen raspberries

Instructions

Step 1: Melt the butter in the microwave or on the stove. Allow it to cool slightly for about 10 minutes.
Step 2: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk for 2 minutes until the mixture becomes paste-like. Add the egg and vanilla bean paste, stirring until fully combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Slowly add the dry ingredients to the wet mixture, stirring just until combined. Avoid over mixing.
Step 4: Gently fold in the frozen raspberries and dark chocolate chunks, maintaining some streaks of raspberries in the dough without over mixing.
Step 5: Use a 2-ounce ice cream scoop to portion the cookie dough. Place 6 dough balls onto a parchment-lined baking sheet.
Step 6: Preheat the oven to 350℉ (175℃). Bake the cookies for 12-13 minutes, rotating the pan halfway through. The edges should be golden brown with soft centers.
Step 7: Just after baking, place a round cookie cutter slightly larger than the cookies over each warm cookie and gently swirl in a circular motion to reshape.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For best texture, do not thaw the raspberries before folding them into the dough to prevent excess moisture.
Substitute frozen raspberries with fresh ones if preferred, but gently fold to avoid crushing.
Try white chocolate chunks instead of dark chocolate for a sweeter contrast.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. Reheat briefly in a microwave or oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries, but fold them into the dough gently to avoid breaking and releasing too much juice, which can affect the cookie texture.

Why do I need to swirl the cookies with a cutter after baking?

Swirling with a cookie cutter immediately after baking helps reshape the cookies for a neat, uniform appearance while they are still warm and soft.

Raspberry Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 116 reviews

These Raspberry Chocolate Chip Cookies combine the rich decadence of dark chocolate chunks with the tart burst of frozen raspberries, resulting in soft-centered, golden-edged cookies perfect for any occasion. The dough blends melted butter and two types of sugar for a chewy texture, highlighted by the fruity streaks of raspberries throughout.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: 6 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter (melted and cooled)
1/3 cup white granulated sugar
3/4 cup light brown sugar
1 large egg (room temperature)
1 tsp vanilla bean paste

Dry Ingredients

1 1/3 cup all-purpose flour (spooned and leveled)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt

Add-ins

1 cup dark chocolate chunks
1/2 cup frozen raspberries

Instructions

Melt Butter: Melt the butter using a microwave or stovetop method and let it cool slightly for about 10 minutes so it’s warm but not hot enough to cook the eggs or melt the sugar.
Mix Wet Ingredients: In a large bowl, combine the melted butter with the white granulated sugar and brown sugar. Whisk vigorously for 2 minutes until the mixture becomes thick and paste-like. Next, add the egg and vanilla bean paste, stirring until everything is fully incorporated and smooth.
Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt to evenly distribute the leavening agents and salt.
Combine Wet and Dry: Slowly add the dry ingredient mixture to the wet ingredients while stirring gently to combine. Be careful not to over mix; you should stop as soon as the flour is incorporated to maintain a tender, chewy cookie texture.
Fold in Add-ins: Carefully fold in the frozen raspberries and dark chocolate chunks, trying not to break up the raspberries too much in order to retain distinct streaks of fruit in the dough.
Shape Cookies: Use a 2 oz ice cream scoop to portion out the cookie dough evenly. Place 6 dough balls onto a baking sheet lined with parchment paper, spaced evenly apart.
Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12-13 minutes, rotating the pan halfway through baking for even cooking. The cookies are done when the edges are golden brown but the centres remain slightly soft.
Reshape Cookies: Immediately after removing from the oven, place a round cookie cutter slightly larger than the cookies over each one and gently swirl in a circular motion to refine their shape while still warm.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for the best texture.

Notes

Using frozen raspberries helps maintain their shape and prevents the dough from becoming soggy.
Do not over mix the dough once the flour has been added to avoid tough cookies.
Reshaping the cookies immediately after baking gives them a uniform, professional look.
If you prefer, substitute dark chocolate chunks with semi-sweet or milk chocolate based on your taste preference.
Cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 1 month.

Keywords: raspberry chocolate chip cookies, chocolate chip cookies with berries, soft cookies, baked cookies, dessert cookies