If you’re on the lookout for a cookie that’s bursting with fruity freshness and decadent chocolate in every bite, you’re in the right place. I’m excited to share this Raspberry Chocolate Chunk Cookies Recipe that blends tart raspberries and rich chocolate chunks into soft, chewy cookies you’ll find absolutely irresistible. Whether you’re baking for family, friends, or just treating yourself, these cookies deliver a perfect balance of flavors and textures. Keep reading, because I promise this recipe is fan-freaking-tastic and easy enough to whip up anytime!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tangy raspberries brighten up the rich dark chocolate for an irresistible taste experience.
- Easy to Make: No fancy techniques or ingredients, just simple steps that anyone can follow.
- Soft and Chewy Texture: These cookies stay tender, with just the right amount of gooeyness from the fruit and chocolate.
- Frozen Raspberries Make It Convenient: You don’t have to hunt down fresh raspberries during off-season; frozen work beautifully.
Ingredients You’ll Need
The magic of this Raspberry Chocolate Chunk Cookies Recipe starts with simple pantry staples and what I consider must-haves for a soft, flavorful cookie. Using frozen raspberries is my secret weapon to get that luscious berry bite throughout every batch. Plus, the combination of both brown and granulated sugar gives it a depth of sweetness and chewiness that you’ll appreciate.
- Salted butter: Softened butter adds richness and tenderness; salted gives just enough seasoning without extra salt.
- Light brown sugar: Adds moisture and a hint of caramel flavor for chewy cookies.
- Granulated sugar: Helps with spreading and crispiness around the edges.
- Eggs: Bind everything together and add structure.
- Vanilla extract: Enhances the flavor and brings warmth.
- All-purpose flour: The base of the cookies, providing structure without weight.
- Baking soda: Helps the cookies rise and spread evenly.
- Salt: Balances sweetness and boosts flavor.
- Dark chocolate chunks: I love using chunks for that rustic melt-in-your-mouth experience, but chips work too!
- Frozen raspberries: They add tartness and moisture without turning the dough too mushy.
Variations
I love how versatile this Raspberry Chocolate Chunk Cookies Recipe is—you can tweak it in fun ways to suit your mood or what you have on hand. Feel free to mix in nuts, swap chocolate types, or play with seasonal berries when fresh ones are abundant!
- White Chocolate and Pistachio: Once, I swapped dark chocolate chunks for white chocolate and sprinkled chopped pistachios for a nutty twist—it was a hit at a brunch gathering.
- Gluten-Free Flour Blend: For anyone who wants to avoid gluten, substituting with a cup-for-cup gluten-free flour blend worked great without sacrificing texture.
- Fresh Raspberries in Season: If you have fresh raspberries on hand, gently fold them in and watch the cookies turn out juicy and bright—just don’t over-mix to avoid mush.
- Vegan Version: Use vegan butter, egg replacer, and dairy-free chocolate chunks for a plant-based delight.
How to Make Raspberry Chocolate Chunk Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 350°F and lining your baking sheet with parchment paper to prevent sticking. Then, in a stand mixer fitted with the paddle attachment, beat the softened butter with the light brown sugar and granulated sugar on medium speed until the mixture turns light and creamy—about 2 to 3 minutes. This creaming step is key for those soft, tender cookies with just the right crumb.
Step 2: Add Eggs and Vanilla
Next, crack in the eggs and pour in the vanilla extract, beating again until everything’s combined. Make sure to scrape down the sides and bottom of your bowl with a spatula so all the buttery goodness is mixed evenly—you don’t want any pockets of unmixed ingredients.
Step 3: Mix in the Dry Ingredients
Now, add the all-purpose flour, baking soda, and salt in one go. Mix on low speed just until combined. Avoid overmixing at this point because that can develop gluten and make your cookies tough rather than soft and chewy.
Step 4: Gently Fold in Chocolate Chunks and Frozen Raspberries
Here’s an important moment: gently stir in the dark chocolate chunks and frozen raspberries using a spatula. Take your time to fold them in so the raspberries stay mostly intact rather than turning into a red mush. This gives you those delightful little pockets of fresh fruit surprises in your cookies.
Step 5: Scoop and Bake
Use a 2-tablespoon cookie scoop (or a rounded spoon) to drop dough balls onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes until the edges are golden but the centers still look soft. Resist the urge to overbake—these cookies continue to firm up as they cool, giving you that perfect soft-chewy texture.
Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. I love this step because it lets the cookies set up without breaking apart—trust me, it matters!
Pro Tips for Making Raspberry Chocolate Chunk Cookies Recipe
- Softened Butter is Key: Don’t just leave butter out room temp for five minutes—set it out an hour ahead for the creamiest batter.
- Fold, Don’t Mix: When adding raspberries, gently fold to keep them intact and prevent the dough from turning pink and watery.
- Watch Your Bake Time: Pull cookies out when centers are just set—the residual heat finishes the job for soft, chewy goodness.
- Use Parchment Paper or Silicone Mats: Prevents sticking and helps even baking. It’s a small step that saves big cleanup headaches.
How to Serve Raspberry Chocolate Chunk Cookies Recipe
Garnishes
When serving these cookies, I often like to dust a tiny bit of powdered sugar on top—it adds a pretty touch and a hint of sweetness that pairs perfectly with the tart raspberry. Sometimes, I also top a warm cookie with a little extra fresh raspberry or a small dollop of whipped cream for a café-style treat.
Side Dishes
A glass of cold milk is my classic sidekick when enjoying these cookies, but I’ve also found they pair amazingly well with a cup of hot coffee or a cup of herbal tea. For brunches or dessert plates, add some fresh berries or a scoop of vanilla ice cream on the side, and you’ve got a showstopper.
Creative Ways to Present
For special occasions, I’ve made cookie gift boxes by stacking these Raspberry Chocolate Chunk Cookies between sheets of parchment paper tied with a ribbon. They also look adorable displayed on a tiered dessert tray with fresh raspberries and mint leaves as accents. It’s a simple way to make a homemade gift feel extra special without overcomplicating things.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They stay soft and chewy for up to 3 days, but if you want to keep them fresh longer, a short stint in the fridge helps extend their life while maintaining flavor.
Freezing
One trick I’ve learned is to freeze the cookie dough balls before baking. Pop them on a tray to freeze individually, then transfer the frozen balls to a zip-top bag. This way, you can bake fresh cookies whenever the craving hits—just add a couple minutes to the baking time. You can also freeze baked cookies in airtight containers for up to a month.
Reheating
To warm up leftover cookies, I like to microwave one for about 15 seconds or pop a few in a preheated 300°F oven for 5 minutes. It revives that melty chocolate goodness and freshly baked softness. Just be careful not to overheat or they might dry out.
FAQs
-
Can I use fresh raspberries instead of frozen in this Raspberry Chocolate Chunk Cookies Recipe?
Absolutely! Fresh raspberries work wonderfully when they’re in season. Just be sure to fold them in gently to avoid crushing and turning your cookie dough into a mushy mess. Also, freshly baked cookies with fresh raspberries might be a bit softer and more delicate, so handle with care when transferring to cooling racks.
-
Can I substitute chocolate chips for the chocolate chunks?
Yes! While I prefer chunks for their rustic bite and melting texture, chocolate chips will work just fine and make the cookie dough easier to mix. Choose a good-quality dark chocolate chip for the best flavor contrast with the raspberries.
-
How do I keep raspberries from making the cookie dough too wet?
Using frozen raspberries straight from the freezer helps because they release less juice during mixing compared to fresh ones. When you add them, fold gently without overmixing to keep the fruit intact and minimize juice leakage into the dough.
-
Can I make this recipe vegan?
Definitely! Swap the butter for vegan margarine or coconut oil, replace eggs with flax or chia egg substitutes, and use dairy-free chocolate chunks or chips. The texture might be a tad different but still delicious.
-
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay fresh for about 3 days. You can refrigerate to extend freshness up to a week or freeze for longer storage.
Final Thoughts
I absolutely love how this Raspberry Chocolate Chunk Cookies Recipe comes together—it’s become one of my go-to recipes whenever I want something that feels special but doesn’t require hours in the kitchen. When I first tried this combo, I was amazed at how perfectly the sweetness of the chocolate chunks and tartness of the raspberries play off each other in a soft cookie. I hope you enjoy baking and sharing these as much as I do. Give it a try, and I bet you’ll find yourself making them again and again!
Print
Raspberry Chocolate Chunk Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Chocolate Chunk Cookies combine the rich, creamy sweetness of dark chocolate chunks with the tart freshness of frozen raspberries, creating a delightful balance of flavors baked into a soft, chewy cookie. Perfect for a special treat or sharing with friends and family.
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 and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened butter with light brown sugar and granulated sugar on medium speed until the mixture is light and creamy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture. Continue beating until fully combined, scraping down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: On low speed, gradually add the all-purpose flour, baking soda, and salt until the dough just comes together, being careful not to overmix.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries, taking care not to mash the raspberries to maintain their texture and vibrant flavor.
- Shape and Bake Cookies: Use a 2-tablespoon cookie scoop to drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, until the edges are golden but the centers still appear soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and develop the perfect chewy texture.
Notes
- For best results, do not thaw frozen raspberries before adding to the dough to prevent excess moisture.
- If you prefer chunkier cookies, fold in the chocolate chunks and raspberries gently and minimally.
- These cookies store well in an airtight container at room temperature for up to 3 days.
- You can substitute frozen raspberries with fresh raspberries, but add them gently to avoid breaking.
- Using salted butter is recommended, but if using unsalted butter, increase salt to 1/2 teaspoon.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
