Introduction

These Raspberry Chocolate Chip Cookies are a delightful twist on a classic favorite. Bursting with sweet raspberries and rich dark chocolate chunks, they offer a perfect balance of fruity freshness and indulgent flavor. Soft-centered and golden at the edges, they’re sure to become a household favorite.

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, then let it cool for about 10 minutes.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for 2 minutes until the mixture becomes paste-like. Add the egg and vanilla bean paste and stir until fully combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing the dough.
Step 4: Gently fold in the frozen raspberries and dark chocolate chunks, keeping the streaks of raspberry visible within the dough.
Step 5: Use a 2 oz ice cream scoop to portion the dough. Place 6 scoops onto a parchment-lined baking sheet.
Step 6: Preheat the oven to 350℉. Bake the cookies for 12–13 minutes, rotating the pan halfway through. Look for golden edges with slightly soft centers.
Step 7: Immediately after baking, use a round cookie cutter slightly larger than the cookie to gently swirl and reshape each warm cookie in a circular motion.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use frozen raspberries to prevent the dough from becoming too watery; avoid thawing them before folding in.
Substitute dark chocolate chunks with semi-sweet or milk chocolate for a sweeter cookie.
For extra texture, sprinkle a pinch of sea salt on top of the cookies before baking.
If vanilla bean paste isn’t available, vanilla extract works well as a substitute.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to one week or freeze for up to 3 months. Reheat briefly in the microwave or oven to soften the centers before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Frozen raspberries are recommended because they release less juice during baking, which helps maintain the cookie’s texture. Using fresh raspberries may make the dough too wet and affect baking.

Why should I reshape the cookies after baking?

Gently swirling and reshaping the cookies while warm helps them develop a neat, rounded appearance and prevents them from cracking as they cool.

Raspberry Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 138 reviews

These Raspberry Chocolate Chip Cookies are a delightful blend of sweet dark chocolate chunks and tart frozen raspberries, perfectly balanced in a tender, buttery cookie. Featuring a soft center and golden brown edges, these cookies are ideal for anyone seeking a fruity twist on a classic chocolate chip treat.

Author: Lena
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: 6 large 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

Mix-ins

1 cup dark chocolate chunks
1/2 cup frozen raspberries

Instructions

Melt butter: Melt the butter in the microwave or on the stove, then allow it to cool slightly for about 10 minutes to avoid cooking the eggs in the next step.
Combine sugars and wet ingredients: In a large bowl, whisk the melted butter with brown sugar and granulated sugar for 2 minutes until the mixture forms a paste-like consistency. Add the egg and vanilla bean paste and stir until fully incorporated.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
Fold in mix-ins: Carefully fold the frozen raspberries and dark chocolate chunks into the dough, making sure not to crush the raspberries to keep streaks of fruit visible throughout the dough.
Scoop dough: Using a 2-ounce ice cream scoop, place 6 evenly sized cookie dough balls onto a parchment-lined baking sheet, spacing them adequately for spreading.
Bake cookies: Preheat the oven to 350℉ (175℃). Bake the cookies for 12 to 13 minutes, rotating the pan halfway through for even baking. The edges should be golden brown while the centers remain slightly soft.
Reshape cookies: Immediately 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 for a neater presentation.
Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

Use frozen raspberries to prevent the cookie dough from becoming too wet.
Be gentle when folding in raspberries to maintain their shape and distribute them evenly.
You can substitute dark chocolate chunks with chips or chunks of your preferred chocolate type.
Ensure butter is cooled enough before mixing to prevent scrambling the egg.
Store cookies in an airtight container at room temperature for up to 3 days.

Keywords: raspberry chocolate chip cookies, chocolate chip cookies with raspberries, baked cookies, fruit cookies, dessert cookies