Raspberry Chocolate Chunk Cookies Recipe

ByTaylor
Jump to Recipe·5 from 18 reviews

If you’ve been hunting for a cookie that’s both fruity and indulgently chocolatey, you’re going to love this Raspberry Chocolate Chunk Cookies Recipe. These cookies strike that perfect balance between tart, juicy raspberries and rich, melty dark chocolate chunks, creating a flavor combo that’s honestly hard to put down. Trust me, I’ve baked plenty of cookies over the years, but these always bring a special smile to my face and scream “fresh summer vibes” no matter the season.

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Why This Recipe Works

  • Perfect Texture Blend: Soft, tender cookie with a subtle chew from both the chocolate chunks and the juicy raspberries.
  • Balance of Sweet and Tart: The raspberries add bright bursts of freshness that cut through the rich sweetness of dark chocolate.
  • Simple Ingredients, Big Flavor: Easy-to-find pantry staples combined with frozen raspberries make this recipe approachable yet special.
  • Mistake-Proof Method: Clear steps and tips to prevent mushy berries and ensure even cookie baking every time.
Raspberry Chocolate Chunk Cookies, raspberry chocolate cookies, fruity chocolate cookies, easy raspberry cookies, chocolate chunk cookie recipe - The image shows several round cookies on a black metal cooling rack resting on a white marbled surface. Each cookie has a light beige base with visible dark specks throughout, creating a textured look. Mixed into the dough are bright red berries evenly spread, giving the cookies splashes of vibrant color. On the top center of some cookies, there are small chunks of glossy dark chocolate pieces embedded slightly into the dough. The overall look is soft and slightly puffy with a fresh baked appearance. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Raspberry Chocolate Chunk Cookies Recipe relies on ingredients that complement each other naturally, making the baking process feel seamless. The use of frozen raspberries instead of fresh keeps the prep easy year-round, and dark chocolate chunks instead of chips bring that rich, melt-in-your-mouth texture we all crave.

Raspberry Chocolate Chunk Cookies, raspberry chocolate cookies, fruity chocolate cookies, easy raspberry cookies, chocolate chunk cookie recipe - Flat lay of a small mound of softened salted butter on a simple white ceramic plate, a heaping white ceramic bowl of light brown sugar, a small white ceramic bowl filled with granulated sugar, two whole clean large brown eggs, a small white ceramic bowl of vanilla extract, a medium white ceramic bowl piled with all-purpose flour, a small white ceramic bowl with baking soda powder, a tiny white ceramic bowl of fine salt, a simple white ceramic bowl filled with irregular dark chocolate chunks, and a white ceramic bowl holding plump frozen raspberries, all arranged symmetrically with perfect spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Salted Butter: Provides richness and moisture; salted is preferred to enhance the flavors and balance sweetness.
  • Light Brown Sugar: Adds a deep, caramel note to the dough, helping keep the cookies soft and chewy.
  • Granulated Sugar: Offers structure and helps with crisp edges.
  • Eggs: They bind everything together and give the cookies their tender crumb.
  • Vanilla Extract: A little warm flavor booster that brings harmony to all ingredients.
  • All-Purpose Flour: The base of our cookie dough, providing just the right amount of chewiness.
  • Baking Soda: Gives our cookies a bit of lift and helps with browning.
  • Salt: Essential for balancing sweetness and enhancing the fruit and chocolate flavors.
  • Dark Chocolate Chunks: Big pockets of chocolate that melt beautifully—chocolate chunks have more texture and richness than chips.
  • Frozen Raspberries: Juicy bursts that hold up well to baking and provide a fresh, tangy pop.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Raspberry Chocolate Chunk Cookies Recipe is how easy it is to personalize. Whether you’re a fan of more chocolate, a different berry, or need to swap something out for dietary reasons, small tweaks here can make the recipe truly yours.

  • More Chocolate: I sometimes sneak in an extra 1/2 cup of chocolate chunks for the chocoholics in my house—totally worth it!
  • Berry Swap: If raspberries aren’t your jam, frozen blackberries or blueberries work just as well and give a slightly different tang.
  • Gluten-Free: Use a one-to-one gluten-free flour blend instead of all-purpose flour for a chewy, gluten-free delight.
  • Make Them Vegan: Swap butter for vegan margarine and eggs for flax eggs; the texture will be slightly different but still delicious.

Step-by-Step: How I Make Raspberry Chocolate Chunk Cookies Recipe

Step 1: Cream the Butter and Sugars

First up, you want to soften the butter well—room temperature is key here. I pop mine in the microwave for about 10 seconds if I’m in a hurry. Beat that butter with both the brown and granulated sugars on medium speed for about 2-3 minutes until the mixture is light, fluffy, and creamy. This step sets the stage for soft, tender cookies.

Step 2: Add Eggs and Vanilla

Next, crack in your eggs one at a time, adding the vanilla extract along with them. Beat well after each addition, and don’t forget to scrape down the bowl sides to get all that buttery goodness incorporated evenly. This ensures a smooth cookie dough that bakes evenly.

Step 3: Mix Dry Ingredients Carefully

On low speed, add the flour, baking soda, and salt. Mix just until combined—you want to avoid overmixing here because that can make your cookies tough. The dough should come together but still feel soft and a bit crumbly in spots.

Step 4: Gently Fold in Chocolate and Raspberries

This is a delicate step—gently stir in your dark chocolate chunks and frozen raspberries using a spatula. The key is to fold carefully so you don’t mash the raspberries too much, which can release too much juice and make the cookies soggy. A few squished berries add lovely pink spots though, so don’t worry about being too perfect!

Step 5: Scoop, Bake, and Cool

Use a 2-tablespoon cookie scoop to portion the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F for 10-12 minutes until the edges are set but the centers still look soft—they’ll firm up as they cool. Let the cookies rest on the sheet for a few minutes before transferring to a wire rack to cool completely.

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Pro Tips for Making Raspberry Chocolate Chunk Cookies Recipe

  • Don’t Thaw Raspberries Before Mixing: Adding them frozen limits the juice they release, so cookies stay beautifully textured, not soggy.
  • Use a Cookie Scoop: Ensures uniform-sized cookies so they bake evenly every time—trust me, it makes a difference!
  • Watch Baking Time Closely: Remove cookies as soon as edges look set; the centers should stay soft to keep that chewy, melt-in-your-mouth feel.
  • Cool on the Baking Sheet First: This prevents breakage; cookies firm up while cooling, making them easier to transfer without falling apart.

How to Serve Raspberry Chocolate Chunk Cookies Recipe

Raspberry Chocolate Chunk Cookies, raspberry chocolate cookies, fruity chocolate cookies, easy raspberry cookies, chocolate chunk cookie recipe - The image shows a tray lined with brown parchment paper holding nine round cookies spaced evenly. Each cookie has two layers: the base layer is pale cream with a soft texture, mixed with reddish-purple streaks or spots, and the top layer is sprinkled with chunks of melted dark brown chocolate. The cookies are slightly raised and have a rough, uneven surface. The tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple and dust freshly baked cookies with a light sprinkle of powdered sugar—it adds a little festive look and extra sweetness without overpowering the raspberry-chocolate harmony. Sometimes, a tiny fresh raspberry on top right after baking adds a beautiful touch if you’re serving for guests.

Side Dishes

These cookies are pretty much perfect on their own, but I love pairing them with a scoop of vanilla ice cream for a quick dessert. A cup of strong black coffee or a fragrant herbal tea also complements the tartness beautifully, making your snack or dessert feel even cozier.

Creative Ways to Present

For special occasions, I like to arrange these cookies on a tiered dessert stand with fresh raspberries scattered around for a rustic yet elegant display. You could also sandwich some vanilla or raspberry jam between two cookies for an extra festive touch—always a hit with friends and family!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering parchment between them to keep them from sticking. They usually stay fresh and soft for about 3-4 days, but let’s be honest—they rarely last that long in my house!

Freezing

Cookie dough also freezes well, so I often scoop balls onto a tray, freeze until hard, then transfer to a zip-top bag. When I’m ready for fresh cookies, I bake directly from frozen, adding a couple extra minutes to the baking time. It’s a life-saver when I want homemade cookies on a whim.

Reheating

To bring previously baked cookies back to that fresh-out-of-the-oven warmth, I pop them in a 300°F oven for about 5 minutes. This revives the chocolate chunks to melty perfection and softens the cookie without drying it out—way better than microwaving!

FAQs

  1. Can I use fresh raspberries instead of frozen in this Raspberry Chocolate Chunk Cookies Recipe?

    While you can, frozen raspberries are preferred for this recipe because they hold up better during mixing and baking. Fresh berries tend to release more juice and can make your dough soggy, which affects the cookie’s texture. If you use fresh, gently pat them dry first and consider folding them in at the very end.

  2. What type of chocolate is best for these cookies?

    I recommend dark chocolate chunks because they provide larger, richer pockets of chocolate that melt nicely. Milk chocolate can be used too if you prefer a sweeter cookie, but avoid chocolate chips since their smaller size doesn’t lend the same texture.

  3. How do I prevent the raspberries from turning the cookies pink or soggy?

    Adding the raspberries frozen and folding them in gently reduces the likelihood of them breaking apart and staining the dough. Also, it’s important not to overmix once the berries are added, and bake the cookies promptly to lock in their shape and texture.

  4. Can I make these cookies dairy-free?

    Absolutely! You can swap salted butter for a dairy-free vegan margarine or coconut oil, and replace eggs with flax eggs or applesauce. The texture will be slightly different but still delicious. Just be mindful to use dairy-free chocolate chunks as well.

Final Thoughts

This Raspberry Chocolate Chunk Cookies Recipe feels like a little celebration every time you bake it—there’s something about those juicy raspberries hidden among rich chocolate that just makes the whole kitchen smell like happiness. I hope you enjoy making these as much as I do, and that they bring a bit of joy and warmth to your home, whether it’s for a weeknight treat or a special gathering. Seriously, friends, these cookies are a keeper!

Print
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Raspberry Chocolate Chunk Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews
  • Author: Taylor
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delight in the perfect balance of sweet and tart with these Raspberry Chocolate Chunk Cookies. Soft, buttery cookie dough studded with rich dark chocolate chunks and bursts of fresh frozen raspberries makes for an irresistible treat perfect for any occasion.

Ingredients

Cookie Dough

  • 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
  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
  2. 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, fluffy, and creamy, approximately 2 to 3 minutes.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract. Beat well until fully combined, scraping down the sides and bottom of the bowl as necessary to ensure an even mixture.
  4. Mix Dry Ingredients: In a separate bowl or measured together, add the all-purpose flour, baking soda, and salt to the wet mixture. Mix on low speed just until combined to avoid overworking the dough.
  5. Fold in Add-ins: Gently fold the dark chocolate chunks and frozen raspberries into the cookie dough, taking care not to crush the raspberries too much to preserve their shape and flavor.
  6. Form Cookies: Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
  7. Bake Cookies: Bake in the preheated oven for 12 minutes until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely and firm up.

Notes

  • For best results, keep the raspberries frozen until ready to fold into the dough to prevent them from bleeding too much color.
  • You can substitute dark chocolate chunks with semi-sweet or milk chocolate as per your preference.
  • Chilling the dough for 30 minutes before baking can help prevent excessive spreading and improve texture.
  • Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 110 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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