I absolutely love this Raspberry Chocolate Chunk Cookies Recipe! There’s something so magical about the way sweet-tart raspberries mingle with those gooey dark chocolate chunks in every bite. Whether it’s an everyday treat or a special occasion indulgence, these cookies never disappoint, offering that perfect balance of fruitiness and rich chocolate that feels both comforting and a little bit fancy.
When I first tried baking these, I was blown away by how easy it was to get bakery-quality cookies at home. You’ll find that the frozen raspberries hold up beautifully while adding bursts of flavor and that the chocolate chunks make every bite feel luxurious. If you’re craving something different from the usual chocolate chip cookie, this recipe is absolutely worth trying.
Why You’ll Love This Recipe
- Perfect Flavor Balance: The mix of tangy raspberries and rich dark chocolate chunks creates a uniquely delicious combo.
- Simple to Make: With straightforward ingredients and easy steps, you’ll have fresh cookies in under 30 minutes.
- Versatile Treat: Great for everyday snacking, lunchboxes, or to impress guests at any gathering.
- Keeps Its Shape: The dough handles frozen raspberries well, so you don t get soggy cookies, just bursts of flavor.
Ingredients You’ll Need
These ingredients come together to create a cookie dough that bakes up soft with a bit of chewiness, bursting with juicy raspberries and melty chocolate chunks. Below, I’ve included tips so you know exactly what to look for while shopping.
- Salted butter: Using salted butter here adds a nice touch of seasoning-no need to add extra salt beyond the recipe.
- Light brown sugar: This brings moisture and a rich caramel flavor that deepens the cookie’s complexity.
- Granulated sugar: Adds just the right amount of sweetness and helps with that perfect cookie texture.
- Large eggs: The eggs bind everything together and create soft, tender cookies.
- Vanilla extract: Essential for enhancing the flavors and rounding out the sweetness.
- All-purpose flour: The base for a sturdy cookie that still feels tender and chewy.
- Baking soda: Helps the cookies rise and spread to just the right size.
- Salt: Balances the sweetness and heightens flavors.
- Dark chocolate chunks: Go for high-quality chunks with at least 60% cacao for that rich, intense chocolate bite.
- Frozen raspberries: Using frozen fruit here keeps the fresh flavor without weighing down the dough or making it soggy.
Variations
I love customizing this Raspberry Chocolate Chunk Cookies Recipe to suit different moods or occasions. You can easily switch things up, so feel free to experiment and make it your own.
- Use fresh raspberries: When raspberries are in season, swapping frozen for fresh gives the cookies a brighter, juicier taste.
- White chocolate or milk chocolate chunks: Sometimes I swap dark chocolate for white or milk for a sweeter, creamier cookie experience.
- Gluten-free option: I ve tried this with a gluten-free all-purpose flour blend and loved how it stayed soft and flavorful.
- Add nuts: Toasted walnuts or pecans add a fantastic crunch and toasty flavor if you want more texture.
How to Make Raspberry Chocolate Chunk Cookies Recipe
Step 1: Cream Butter and Sugars Until Light and Fluffy
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In your stand mixer fitted with the paddle attachment, beat together the softened salted butter, light brown sugar, and granulated sugar. I like to mix this on medium speed for about 2 to 3 minutes until it’s light and creamy. This step is so important-it creates air bubbles that help your cookies rise and gives a wonderful texture, so don t rush it!
Step 2: Mix in Eggs and Vanilla Extract
Next, add the eggs one at a time along with the vanilla extract. Beat well after each egg and scrape down the sides of the bowl to ensure even mixing. The dough may look wet and shiny here, but that s what you want-this helps make the cookies soft and tender.
Step 3: Add Dry Ingredients Slowly
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to your wet ingredients, mixing on low speed just until combined. Overmixing here will develop the gluten and could make your cookies tough, so I always watch carefully and stop as soon as I don t see dry flour.
Step 4: Gently Fold in Chocolate Chunks and Frozen Raspberries
This is the fun part! Using a spatula, gently fold in the chocolate chunks and frozen raspberries. Be careful not to over-stir or mash the raspberries too much-you want those little bursts of tartness in each cookie. I ve learned that folding gently prevents the dough from turning pink and gets you beautiful-looking cookies.
Step 5: Scoop and Bake
Using a 2-tablespoon cookie scoop, drop rounded balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake at 350°F for 10 to 12 minutes, or until the edges are golden but the centers still look soft. Don t overbake-remember, these cookies will keep baking a little on the sheet once out of the oven.
Step 6: Cool Before Enjoying
Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting period helps the cookies set up, so they don t fall apart when you bite in. Trust me, it’s worth the wait!
Pro Tips for Making Raspberry Chocolate Chunk Cookies Recipe
- Use Frozen Raspberries Directly: I learned it s best to add the raspberries frozen to avoid breaking them up and keep that fresh burst of flavor.
- Chill Dough If Needed: If your kitchen is warm, chill the dough for 20 minutes before scooping to prevent spreading.
- Don t Overbake: Pull the cookies out as soon as edges turn golden-that guarantees soft centers.
- Parchment Paper Makes Cleanup Easy: I always line my baking sheets-it keeps cookies from sticking and baking evenly.
How to Serve Raspberry Chocolate Chunk Cookies Recipe
Garnishes
When I serve these cookies, I like to dust them lightly with powdered sugar for a pretty finish. Sometimes I add a tiny dollop of whipped cream or a fresh raspberry on the side if I m feeling fancy. It just highlights the raspberry flavor and makes presentation special without much effort.
Side Dishes
Pair these cookies with a cold glass of milk or a steaming cup of coffee or tea-the combination is utterly comforting. For a brunch or party, I like serving them alongside fresh fruit or a light yogurt parfait for a balanced treat that s still indulgent.
Creative Ways to Present
For special occasions, I ve arranged these cookies on a tiered dessert stand with sprigs of fresh mint and extra chocolate chunks sprinkled around. Wrapping a few in parchment and tying them with twine also makes a lovely homemade gift perfect for neighbors or teachers.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Chocolate Chunk Cookies store beautifully in an airtight container at room temperature for up to 3 days. I like to add a slice of bread in the container to keep them soft-it s an old trick that really works! If they start to firm up, just gently warm them before eating.
Freezing
I often freeze the cookie dough balls before baking-just scoop onto a tray, freeze until solid, then transfer to a freezer bag. When I want a fresh cookie fix, I bake straight from frozen, adding a couple of extra minutes to the baking time. It s perfect for having freshly baked cookies on demand.
Reheating
To bring leftover cookies back to life, I pop them in a preheated 300°F oven for 5-7 minutes. This melts the chocolate just a bit and revives their softness, making each bite feel freshly baked.
FAQs
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Can I use fresh raspberries instead of frozen in this recipe?
Yes, you can! Fresh raspberries will work well, especially in the summer when they re ripe and flavorful. Just be gentle folding them in to avoid crushing, and keep in mind fresh berries might release a bit more juice, which could slightly affect cookie texture.
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What if I don’t have dark chocolate chunks? Can I use chips?
Absolutely! Chocolate chips work just fine and are a great substitute if you don t have chunks. Chunks tend to melt in larger pockets giving a more rustic look and texture, but chips still provide that chocolaty goodness.
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How do I prevent my raspberries from making the dough too wet?
Using frozen raspberries helps a lot because they release less liquid into the dough while mixing. Also, fold in the raspberries gently and only just before baking to avoid breaking them up and adding excess moisture.
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Can I make these cookies gluten-free?
Yes! I ve had great results swapping in a 1-to-1 gluten-free all-purpose flour blend. The baked cookies stay soft and flavorful, just keep an eye on baking time since gluten-free flours sometimes behave a bit differently.
Final Thoughts
This Raspberry Chocolate Chunk Cookies Recipe has become one of my go-to favorites for when I want something a little different but still comforting and easy. I hope you find the same joy baking and sharing them as I do-there s truly nothing like the surprise of tart raspberries paired with melting dark chocolate in a homemade cookie. Give it a try, and I m sure it ll become a staple in your recipe collection, too!
Print
Raspberry Chocolate Chunk Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Raspberry Chocolate Chunk Cookies, combining rich dark chocolate chunks with the tart burst of frozen raspberries. Soft, chewy, and perfectly balanced, these homemade cookies are a delicious treat ideal for any occasion.
Ingredients
Wet Ingredients
- 1 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies bake evenly without sticking.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed for 2-3 minutes until the mixture becomes light and creamy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined, scraping down the bowl’s sides and bottom as needed to ensure an even mixture.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix on low speed until just combined to avoid overworking the dough.
- Fold in Chocolate and Raspberries: Gently stir in the dark chocolate chunks and frozen raspberries, being careful not to mash the raspberries too much to maintain their shape and freshness in the dough.
- Shape and Bake: Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheet spaced about 2 inches apart to allow spreading. Bake in the preheated oven for 10-12 minutes until edges are golden but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, allowing them to set perfectly.
Notes
- For best results, use frozen raspberries straight from the freezer to prevent too much moisture from seeping into the dough.
- Avoid overmixing once the flour is added to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Substitute dark chocolate chunks with semi-sweet or milk chocolate for a sweeter variation.
- For a dairy-free version, replace butter with a vegan butter alternative.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
