Raspberry Chocolate Chunk Cookies Recipe
If you’re anything like me and love the perfect balance of sweet and tart in your cookies, then you’re going to adore this Raspberry Chocolate Chunk Cookies Recipe. These cookies have that irresistible melty chocolate with bursts of raspberry that just dance on your taste buds. Trust me, once you try this recipe, you’ll be reaching for these cookies again and again, whether it’s for a cozy afternoon snack or impressing friends at your next get-together.
Why This Recipe Works
- Perfect Flavor Contrast: The tartness of raspberries cuts through the richness of dark chocolate chunks for a delightful balance.
- Texture Play: Soft, chewy cookies with gooey chocolate and juicy raspberry bursts create a delightful mouthfeel.
- Simple Ingredients: Uses pantry staples with just a few additions, making it super easy to whip up anytime.
- Frozen Raspberries: Keeps the berries intact better than fresh ones, so you get those pockets of flavor without turning your dough purple.
Ingredients & Why They Work
This Raspberry Chocolate Chunk Cookies Recipe uses classic cookie ingredients with two stars — the frozen raspberries and dark chocolate chunks — that elevate ordinary cookies into a show-stopper. Here’s why each ingredient is key to success and a couple shopping tips so you get the best results.
- Salted butter: Using salted butter balances the sweetness and deepens flavor, and make sure it’s softened for easier creaming.
- Light brown sugar: Brings moisture and a hint of caramel flavor that keeps these cookies chewy.
- Granulated sugar: Adds just the right amount of sweetness and helps with crisp edges.
- Large eggs: Provide structure and richness; room temperature eggs mix better into the dough.
- Vanilla extract: A classic flavor booster that highlights the chocolate and raspberry.
- All-purpose flour: The base of the dough; measure it properly by spooning and leveling for the best texture.
- Baking soda: Helps the cookies rise and spread perfectly.
- Salt: Essential for balancing sweetness and enhancing the depth of flavors.
- Dark chocolate chunks: Go for high-quality chunks or chop your favorite bar for big melty pockets of chocolate.
- Frozen raspberries: I prefer frozen over fresh because they hold their shape better during mixing and baking, giving bursts of juicy tartness without bleeding too much.
Make It Your Way
This recipe is like a canvas, so feel free to tweak it to suit your mood or occasion—I love adding my own little twists depending on what I’m craving or what’s in the pantry.
- White chocolate & macadamia nuts: I swapped in white chocolate chunks and toasted macadamia nuts for a tropical, crunchy twist one afternoon—it’s a total crowd-pleaser!
- Vegan version: Try coconut oil in place of butter, and a flax or chia egg to keep the cookies chewy and flavorful without dairy or eggs.
- Seasonal berry swaps: When raspberries are out of season, frozen blackberries or chopped freeze-dried strawberries work beautifully instead.
- Less sweet: Cut back a bit on granulated sugar if you prefer your cookies less sweet but still gooey and rich.
Step-by-Step: How I Make Raspberry Chocolate Chunk Cookies Recipe
Step 1: Creaming the Butter and Sugars to Perfection
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a stand mixer or with a hand mixer, beat the softened salted butter with the light brown and granulated sugars on medium speed until the mixture is fluffy and light in color—about 2 to 3 minutes. This step is crucial because properly creamed butter and sugar create that tender, chewy texture we all love. Don’t rush it, but also keep an eye so you don’t overdo and make the mixture too soft.
Step 2: Adding Eggs and Vanilla for Richness
Next, crack in the large eggs and pour in the vanilla extract, then beat again until everything is fully combined. I like to scrape the sides and bottom of the bowl here to make sure nothing gets left behind—this helps the dough stay consistent and your cookies bake evenly.
Step 3: Mixing in Dry Ingredients Gently
Now, add your flour, baking soda, and salt. Mix on low speed until the flour is just incorporated. Don’t overmix here—overworking the dough can make your cookies tough. I keep this step quick and light, just until I see no more flour streaks.
Step 4: Folding in Chocolate Chunks and Frozen Raspberries
This is the fun part. Gently stir in the dark chocolate chunks and frozen raspberries. Use a spatula and fold carefully to avoid smashing the berries, which can turn your dough purple and too wet. Those lovely raspberry pockets are what make this recipe truly special, so treat them kindly!
Step 5: Scooping and Baking
Use a 2-tablespoon cookie scoop to drop dough balls onto your prepared baking sheet, spacing them about 2 inches apart. Bake in your preheated oven for 10 to 12 minutes until the edges are set but the centers still look slightly soft. It’s tempting to bake longer, but pulling them out while still soft ensures a chewy cookie once cooled.
Let them cool on the baking sheet for a few minutes before transferring to a wire rack. I usually sneak a warm cookie when no one’s looking—it’s heavenly!
Tips from My Kitchen
- Keep Raspberries Frozen: Don’t thaw the raspberries before mixing; this stops them from bleeding too much into the dough.
- Soft Butter is Key: Let your butter sit at room temp long enough to soften completely—this makes creaming easier and the dough more consistent.
- Don’t Overbake: Pull cookies out when edges are set but centers look soft—they’ll firm up as they cool for a perfect chewy texture.
- Use a Cookie Scoop: It helps even sizing so cookies bake evenly and look picture-perfect.
How to Serve Raspberry Chocolate Chunk Cookies Recipe
Garnishes
I love serving these cookies with a light dusting of powdered sugar or a tiny drizzle of melted chocolate on top—it adds a touch of elegance without overpowering that raspberry-chocolate star combo.
Side Dishes
Pair these cookies with a glass of cold milk or a cup of rich coffee or tea to balance the sweetness. I’ve also enjoyed them alongside a simple vanilla ice cream for a deluxe dessert experience.
Creative Ways to Present
For parties, I arrange these cookies on a tiered platter with fresh raspberries scattered around for a pop of color. Wrapped individually in pretty cellophane with a ribbon, they make irresistible homemade gifts too!
Make Ahead and Storage
Storing Leftovers
I keep leftover Raspberry Chocolate Chunk Cookies in an airtight container at room temperature. They stay fresh and chewy for up to 4 days—though I rarely have leftovers lingering that long!
Freezing
If I want to prep ahead, I freeze the dough balls on a tray and then transfer them to a freezer bag. When I’m ready to bake, I just pop them straight into the oven, adding a couple of minutes to the baking time. You get fresh cookies any day without the fuss!
Reheating
To warm up leftover cookies, I heat them in the microwave for about 10-15 seconds or in a low oven for a few minutes. It revives the melty chocolate and brings out the raspberry juiciness just like fresh-baked.
FAQs
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Can I use fresh raspberries instead of frozen in this recipe?
You can use fresh raspberries, but they tend to break down more during mixing and baking, which may make your dough wetter and the cookies denser or more purple in color. Frozen raspberries hold their shape better and give those lovely distinct bursts of flavor without changing the dough too much.
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What can I substitute for dark chocolate chunks?
If you don’t have dark chocolate chunks, feel free to swap in semi-sweet or milk chocolate chips or chunks. For a less sweet option, bittersweet chocolate works beautifully. Just avoid white chocolate if you want that nice flavor contrast with raspberries.
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How do I keep my cookies chewy instead of cakey?
The key is not overmixing the dough once the flour is added, using a good ratio of brown sugar for moisture, and baking just until edges are set but centers are still soft. This lets the cookies finish baking on the tray and stay soft inside.
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Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add about 1/4 teaspoon if your blend lacks it, to help maintain the chewy texture.
Final Thoughts
Honestly, this Raspberry Chocolate Chunk Cookies Recipe has become one of my all-time favorites because it brings together the best of two worlds—chocolate and berries—in such a simple, comforting cookie. I hope you’ll give it a try soon and find that same joy in every bite. Baking should be fun, and with this recipe, you’ll look like a pro without breaking a sweat. So grab your mixing bowl and raspberries, and let’s get cookie making!
Print
Raspberry Chocolate Chunk Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Raspberry Chocolate Chunk Cookies, combining the rich, creamy texture of butter and chocolate with the tart freshness of frozen raspberries. These cookies are soft, chewy, and perfectly balanced with a hint of vanilla, making them an irresistible treat for any occasion.
Ingredients
Dough
- 1 cup salted butter softened (227 g)
- 3/4 cup light brown sugar packed (150 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (353 g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210 g)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent cookies from sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a 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: Incorporate the two large eggs and one teaspoon of vanilla extract into the creamed mixture. Beat again until fully combined, scraping down the sides and bottom of the bowl as necessary to ensure even mixing.
- Combine Dry Ingredients: On low speed, mix in the all-purpose flour, baking soda, and salt until the dough just comes together and no streaks remain.
- Fold in Add-ins: Gently stir in the dark chocolate chunks and frozen raspberries by hand to avoid crushing the berries, preserving their texture and flavor.
- Scoop Dough and Bake: Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 minutes to achieve the perfect balance of a soft center and slightly crisp edges.
- Cool Cookies: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly for optimal texture.
Notes
- For a more intense chocolate flavor, use bittersweet chocolate chunks instead of dark chocolate.
- If fresh raspberries are used instead of frozen, gently pat them dry to avoid excess moisture in the dough.
- To keep cookies soft, store them in an airtight container with a slice of bread for up to three days.
- Ensure butter is fully softened to properly cream with the sugars, giving the cookies their light and tender texture.
- Do not overmix once the flour is added to prevent tough cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
