If you’re craving a cookie that’s both fruity and indulgently chocolatey, I’ve got just the thing for you. This Raspberry Chocolate Chunk Cookies Recipe is one of my all-time favorites because it perfectly balances the tartness of raspberries with rich dark chocolate chunks. Each bite feels like a mini celebration, and honestly, once you try this recipe, I think it’ll become your go-to for cookie nights too. The best part? It’s simple to make and absolutely delicious.
Why You’ll Love This Recipe
- Bright and Rich Flavor Combo: The tart raspberries cut through the sweetness of the chocolate, creating a balanced flavor that’s truly addictive.
- Simple Ingredients: You probably have most of these ingredients on hand already, making it a great last-minute baking treat.
- Perfect Texture: Soft, chewy with a little crunch from the chocolate chunks – exactly how cookies should be.
- Kid- and Crowd-Pleaser: Every time I bake these, my family can’t get enough and my friends always ask for the recipe.
Ingredients You’ll Need
Each ingredient in this Raspberry Chocolate Chunk Cookies Recipe plays a crucial role to get that perfect texture and flavor. Using softened salted butter adds richness and keeps the cookies moist, while frozen raspberries give bursts of juicy tartness.
- Salted butter: Make sure it’s softened to room temp for easier creaming with the sugars.
- Light brown sugar: Adds a subtle molasses flavor and keeps cookies chewy.
- Granulated sugar: Balances out the brown sugar for a perfect sweet base.
- Large eggs: Bind everything together and add moisture.
- Vanilla extract: Enhances the flavors, making them more complex and comforting.
- All-purpose flour: Provides structure to the cookies. Avoid overmixing to prevent toughness.
- Baking soda: Gives the cookies a little lift and keeps them tender.
- Salt: Enhances all the flavors—don’t skip it!
- Dark chocolate chunks: I love using chunks over chips because they melt unevenly, giving delightful gooey pockets.
- Frozen raspberries: Using frozen helps maintain their shape and juice during baking; just be gentle when folding them in.
Variations
I love how flexible this Raspberry Chocolate Chunk Cookies Recipe is. Over the years, I’ve tailored it based on what I have on hand or my mood, and each version feels like a little twist on the classic.
- Walnut or Pecan Addition: Tossing in some chopped nuts gives a lovely crunch and earthiness that complements the chocolate and raspberries beautifully.
- White Chocolate Swap: Sometimes, I swap dark chocolate chunks for white chocolate to get a sweeter, creamier bite; it’s a total crowd-pleaser.
- Gluten-Free Version: Replacing flour with a gluten-free blend works well, just be sure to check your blend includes xanthan gum for structure.
- Vegan Adaptation: You can substitute butter with coconut oil or vegan butter and flax eggs for binding — a little more work, but totally doable!
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 a baking sheet with parchment paper. In a stand mixer fitted with a paddle attachment, beat softened salted butter with both light brown and granulated sugars until the mixture becomes light, fluffy, and creamy—this usually takes about 2 to 3 minutes. This step is crucial because it incorporates air, which helps create those soft, tender cookies you’ll love.
Step 2: Add Eggs and Vanilla
Next, crack in the eggs one at a time, beating well after each addition, then pour in the vanilla extract. Be sure to scrape down the sides and bottom of the bowl to make sure everything is evenly mixed. This helps prevent any pockets of unmixed dough later on.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Add these dry ingredients gradually to the wet mixture while mixing on low speed. You want just enough mixing to combine everything without overworking the dough—that’s the ticket to tender cookies.
Step 4: Fold in Chocolate Chunks and Raspberries
Now comes the fun part — gently fold in the dark chocolate chunks and frozen raspberries. I always take extra care here because frozen raspberries can break down quickly. Use a spatula and fold them in just until distributed, keeping those gorgeous ruby bursts intact.
Step 5: Scoop and Bake
Use a 2-tablespoon cookie scoop to drop balls of dough onto your prepared baking sheet, spacing them roughly 2 inches apart. Pop them in your preheated oven for about 10 to 12 minutes. You’ll want the edges to be lightly golden but the centers still soft—this recipe yields the perfect chewy cookie that sets as it cools.
Once baked, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack. This resting time is key so they finish setting up without losing moisture.
Pro Tips for Making Raspberry Chocolate Chunk Cookies Recipe
- Softening Butter: I learned the hard way that softened butter is a must — too cold and you’ll have uneven dough, too warm and it’s greasy. Room temp for about an hour works best.
- Gentle Folding: When I first tried adding frozen raspberries, I mashed them too much and ended up with pink goo everywhere — folding gently keeps the cookies beautiful and the raspberry bursts intact.
- Cookie Scoop Size: Using a consistent cookie scoop helps your cookies bake evenly and look professional, making them perfect for gifting.
- Baking Timing: Pull the cookies out right as edges turn golden but centers still look soft — they continue baking on the hot sheet and stay perfectly chewy.
How to Serve Raspberry Chocolate Chunk Cookies Recipe
Garnishes
While these cookies shine on their own, I sometimes dust them lightly with powdered sugar right before serving for a sweet, pretty finish. If you want a little extra indulgence, a drizzle of melted white chocolate over the top adds a lovely, elegant touch.
Side Dishes
Pairing these cookies with a scoop of vanilla ice cream or a dollop of whipped cream turns them into a delightful dessert. They also go wonderfully with a hot cup of coffee or black tea — the perfect cozy combo for a chill afternoon.
Creative Ways to Present
For parties or special occasions, I like stacking these cookies in a jar or tying a small bundle with twine and a sprig of fresh mint for a homemade gift. Another fun idea is to sandwich them with raspberry jam and a touch of cream cheese frosting for an elevated treat.
Make Ahead and Storage
Storing Leftovers
I keep my leftover cookies in an airtight container at room temperature, and they usually stay fresh for about 3-4 days. To keep them soft, placing a slice of bread in the container helps maintain moisture — I discovered this little trick years ago, and it really works!
Freezing
These cookies freeze beautifully, either as dough balls or baked cookies. I like to freeze the dough balls on a baking sheet first, then transfer them into a freezer-safe bag, so I can bake fresh batches anytime I want. Frozen baked cookies thaw quickly at room temp.
Reheating
To refresh leftover cookies, I pop them in a preheated oven at 300°F for about 5 minutes. This brings back that just-baked softness and melty chocolate gooeyness, making them taste like they just came out of the oven.
FAQs
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Can I use fresh raspberries instead of frozen?
Fresh raspberries are totally fine to use, but keep in mind they may release more juice during baking, which can make the dough a bit wetter. To minimize this, gently pat them dry before folding into the dough.
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Why do the raspberries not disappear in the cookie?
Using frozen raspberries and folding them in carefully helps preserve their shape. Also, baking at 350°F for a short time means they don’t fully melt into the dough, giving those beautiful bursts of fruit throughout.
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Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum or another binder to keep the cookies from falling apart. The texture will be slightly different but still delicious.
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How do I keep the cookies from spreading too much?
Make sure your butter is softened but not melted, and chill your dough for about 20 minutes if your kitchen is warm. This helps the cookies hold their shape better during baking.
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What’s the best way to store leftovers?
Store cookies in an airtight container at room temperature for up to 4 days. To keep them moist, add a slice of bread inside the container to absorb excess air and maintain softness.
Final Thoughts
This Raspberry Chocolate Chunk Cookies Recipe holds a special place in my heart because it brings together two flavors I adore in a cookie that’s easy enough to make any time. I love how seamlessly the tart raspberries complement the decadent chocolate chunks, giving each cookie a little surprise in every bite. I really encourage you to give this recipe a try – whether for a cozy family night, a bake sale, or a sweet gift, they always impress. Happy baking, friend!
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
Delight in these Raspberry Chocolate Chunk Cookies, a perfect balance of sweet dark chocolate and tart raspberries folded into a buttery, soft cookie. Baked to golden perfection, these cookies are ideal for any occasion, offering a burst of fruity flavor and rich chocolate in every bite.
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 Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prevent sticking and facilitate easy cleanup.
- 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 becomes light and creamy, approximately 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture. Beat again until fully combined, making sure to scrape down the sides and bottom of the bowl for even mixing.
- Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix on low speed just until combined to avoid overworking the dough.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries, taking care not to crush the raspberries to maintain their shape and freshness in the cookies.
- Portion Dough: Using a 2-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preventing breakage and ensuring even cooling.
Notes
- Keep the raspberries frozen until just before folding into the dough to prevent excess moisture in the batter.
- For a chewier texture, slightly underbake the cookies by a minute or two.
- The dough can be refrigerated for up to 24 hours before baking to enhance flavor and prevent spreading.
- Substitute salted butter with unsalted butter and add a pinch more salt if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
