If you’re dreaming of a cookie that’s both rich and refreshingly fruity, you’re going to flip for this Raspberry Chocolate Chunk Cookies Recipe. I absolutely love how these cookies come out—soft, slightly chewy, with bursts of tart raspberry balanced perfectly by melty dark chocolate chunks. When I first tried combining frozen raspberries right into cookie dough, I was kind of nervous about the moisture, but it turns out it works like a charm. Stick with me here, and I’ll walk you through making these fan-freaking-tastic treats that are sure to be a hit in your kitchen.
Why You’ll Love This Recipe
- Unique Flavor Pairing: The mix of tart raspberries and bittersweet chocolate chunks creates a cookie that’s anything but ordinary.
- Simple Ingredients: No fancy or hard-to-find stuff—just staples you probably already have in your pantry and freezer.
- Perfect Texture: Soft and chewy centers with just the right amount of crispness around the edges.
- Make-Ahead Friendly: You can prep the dough ahead, freeze it, and bake fresh cookies whenever the craving hits.
Ingredients You’ll Need
These ingredients team up beautifully to create that classic cookie base with a fruity twist. Quick tip: using frozen raspberries helps keep the cookies moist without turning them into a sticky mess, just be gentle during mixing!
- Salted butter: Softened butter brings that rich, creamy flavor and helps the cookies stay tender and chewy.
- Light brown sugar: Adds subtle caramel notes and moisture for softness.
- Granulated sugar: Balances out sweetness and helps achieve a great crisp edge.
- Large eggs: They’re essential for structure and a little puff in the dough.
- Vanilla extract: Always a must in cookies for that warm, comforting background flavor.
- All-purpose flour: The backbone of the dough, giving it the perfect crumb.
- Baking soda: Helps the cookies rise slightly and spread evenly.
- Salt: Enhances the sweetness and adds depth to the cookie’s flavor.
- Dark chocolate chunks: I prefer chunks over chips for those melty pockets of chocolate that really stand out.
- Frozen raspberries: Their tart juiciness cuts through the rich chocolate perfectly.
Variations
I love when a cookie recipe invites a little creativity. You can easily tweak this Raspberry Chocolate Chunk Cookies Recipe depending on what you’re in the mood for or what’s in your pantry. Here’s what I’ve tried and loved!
- White chocolate instead of dark: Swapping dark chocolate for white chocolate chunks adds a creamy sweetness that pairs beautifully with the tart raspberries.
- Use fresh raspberries: I’ve tried this on summer days—just be super gentle folding them in to avoid too much juice leaking.
- Add toasted almonds: Gives a lovely crunch and nutty contrast to the soft cookie.
- Gluten-free flour blend: I’ve made a batch using a 1:1 gluten-free flour which works great—just watch the texture and bake time closely.
How to Make Raspberry Chocolate Chunk Cookies Recipe
Step 1: Cream the Butter and Sugars Until Fluffy
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In your stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed. You want the mixture to turn light and creamy—that’s about 2 to 3 minutes. This step is crucial because it incorporates air, giving you those perfect fluffy cookies with a beautiful rise.
Step 2: Mix in the Eggs and Vanilla
Add your eggs one at a time with the vanilla extract, beating well after each addition. Don’t forget to scrape down the sides and bottom of the bowl so everything incorporates evenly. This ensures your dough has a consistent texture and won’t be lumpy.
Step 3: Combine Flour, Baking Soda, and Salt
Whisk together your flour, baking soda, and salt in a separate bowl, then add this dry mix to your wet ingredients. Mix on low speed just until combined. Overmixing here will develop gluten and make the cookies tough—you want a tender bite, so start slow and stop as soon as you see no dry patches.
Step 4: Gently Fold in Chocolate Chunks and Frozen Raspberries
Now for the fun part. Using a spatula, carefully fold in the chocolate chunks and frozen raspberries. Be as gentle as possible with the berries to avoid mashing them and turning your dough pink and soggy. The frozen berries hold up well and give you beautiful pockets of flavor.
Step 5: Scoop and Bake
Use a 2-tablespoon cookie scoop to drop dough balls about 2 inches apart on your lined baking sheet. I like this size because it yields cookies that are just right for sharing. Bake for 10-12 minutes, keeping an eye so the edges get golden while the centers stay soft. Once out of the oven, let your cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Pro Tips for Making Raspberry Chocolate Chunk Cookies Recipe
- Handle Berries Gently: I discovered that folding in frozen raspberries gently prevents the dough from turning too wet and pink.
- Don’t Overbake: These cookies keep baking after coming out of the oven, so pulling them out when edges are golden but centers are still soft gets you that perfect chew.
- Use a Cookie Scoop: This helps keep your cookie sizes consistent and ensures they bake evenly every time.
- Freeze Dough Balls: I avoid cookie stress by freezing scooped dough on a tray so I can pop them straight into the oven anytime I want fresh cookies.
How to Serve Raspberry Chocolate Chunk Cookies Recipe
Garnishes
I often sprinkle a little flaky sea salt on top right after baking—it really amps up the chocolate’s richness. Sometimes a dusting of powdered sugar also adds a pretty touch for serving, especially around the holidays.
Side Dishes
A scoop of vanilla ice cream pairs delightfully with warm Raspberry Chocolate Chunk Cookies and makes an effortless dessert. For an afternoon treat, serve alongside your favorite hot tea or a tall glass of cold milk—you really can’t go wrong!
Creative Ways to Present
I’ve put together cookie platters layered with fresh raspberries and chocolate drizzle for gatherings—people always ask for seconds. Wrapping a few cookies in parchment tied with twine turns these into charming edible gifts, too.
Make Ahead and Storage
Storing Leftovers
Leftover cookies store best in an airtight container at room temperature, and I’ve found they stay soft for up to 3 days. If you notice they’re starting to firm up, a quick 10-second zap in the microwave works wonders.
Freezing
I freeze individual cookie dough balls on a baking sheet before transferring them to a freezer-safe bag. When I want fresh cookies, I just bake them straight from frozen—adding a couple extra minutes to the bake time. This has saved me more than once!
Reheating
To bring back that fresh-baked vibe, I like reheating my cookies in a preheated 300°F oven for 5 minutes. It helps melt the chocolate again and softens the cookie without making it tough.
FAQs
-
Can I use fresh raspberries instead of frozen for Raspberry Chocolate Chunk Cookies Recipe?
You can, but be very gentle when folding fresh raspberries into the dough, as they release more juice and can make the dough soggy. If using fresh berries, consider reducing any extra moisture in the dough slightly or chilling it before baking to help hold the shape.
-
What type of chocolate chunks work best in this recipe?
I recommend dark chocolate chunks for their rich, slightly bitter flavor which complements the tart raspberries beautifully. However, semi-sweet or even white chocolate chunks are tasty alternatives depending on your preference.
-
How do I prevent the raspberries from turning the dough pink?
Using frozen raspberries helps maintain the dough’s color and texture better. Also, fold them in gently and avoid overmixing. This way, you get lovely pockets of raspberry without excessive color bleed.
-
Can I make the cookie dough ahead of time?
Absolutely! The dough can be made up to 3 days in advance and stored in the fridge or portioned into balls and frozen for longer storage. Bake straight from chilled or frozen, adjusting bake time accordingly.
-
What’s the best way to store baked Raspberry Chocolate Chunk Cookies?
Store them in an airtight container at room temperature for up to 3 days. To retain softness, you can include a slice of bread—this helps keep moisture balanced inside the container.
Final Thoughts
Honestly, this Raspberry Chocolate Chunk Cookies Recipe has become a staple in my home baking. The way the tart fruit balances the smooth chocolate makes these cookies feel special yet totally approachable. If you’re looking for a cookie that’s a little different but still cozy and comforting, I can’t recommend this one enough. Give it a go—you’ll be amazed how your family or friends go crazy for them just like mine do. Happy baking!
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
- Diet: Vegetarian
Description
These Raspberry Chocolate Chunk Cookies are a delightful blend of rich dark chocolate and tart frozen raspberries, baked into soft, chewy cookies. The combination of sweet chocolate chunks and juicy raspberries creates a wonderful balance of flavors perfect for any dessert lover.
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 it aside to use later.
- 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, fluffy, and creamy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract. Beat on medium speed until fully combined, making sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, and salt. Add this mixture gradually to the wet ingredients and mix on low speed just until combined to avoid overmixing the dough.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries with a spatula, taking care not to mash the raspberries to preserve their shape and texture throughout baking.
- Scoop Cookies: Using a 2-tablespoon cookie scoop, drop balls of the cookie dough onto the parchment-lined baking sheet. Space them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden and the centers look set but still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents breakage.
Notes
- Using frozen raspberries helps prevent the dough from becoming too wet and keeps the berries intact during baking.
- For easier scooping, slightly chill the dough before portioning onto the baking sheet.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If you prefer, substitute dark chocolate chunks with chocolate chips or chunks of your favorite chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
