Introduction

These Raspberry Chocolate Chip Cookies are a delightful twist on a classic favorite. Bursting with juicy raspberries and rich dark chocolate chunks, they offer a perfect balance of sweet and tart in every bite. Perfect for any occasion, these cookies are both soft and flavorful.

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 using a microwave or stovetop, 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 is paste-like. Add the egg and vanilla bean paste, stirring until fully combined.
Step 3: In another bowl, whisk the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid over mixing.
Step 4: Gently fold in the frozen raspberries and dark chocolate chunks, keeping streaks of raspberry visible in the dough.
Step 5: Use a 2-ounce ice cream scoop to portion out the dough. Place 6 cookie dough balls on a parchment-lined baking sheet.
Step 6: Preheat your oven to 350℉ (175℃). Bake the cookies for 12 to 13 minutes, rotating the pan halfway through, until the edges are golden and the centers remain soft.
Step 7: Immediately after baking, place a round cookie cutter slightly larger than the cookie on top of each warm cookie and gently swirl it to reshape.
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 fresh raspberries instead of frozen for a less watery dough, but be gentle to avoid breaking them.
Swap dark chocolate chunks for milk or white chocolate if you prefer a sweeter flavor.
Chilling the dough for 30 minutes before scooping can help prevent spreading during baking.
If you don’t have vanilla bean paste, pure vanilla extract is a fine substitute.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies in a sealed bag for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to bring back softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used and will add a slight difference in texture. Just handle them carefully to avoid breaking and releasing too much juice into the dough.

Why do I need to swirl the cookie cutter after baking?

Swirling the cookie cutter while the cookies are warm helps reshape them into a neat, round shape since the dough softens in the oven and might spread unevenly.

Raspberry Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

These Raspberry Chocolate Chip Cookies combine the sweet richness of dark chocolate chunks with the tart burst of frozen raspberries, creating a perfect balance of flavors. With a tender, slightly chewy texture and soft centers contrasted by golden edges, these cookies are a delightful treat for any occasion.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: 6 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Add-ins

1 cup dark chocolate chunks
1/2 cup frozen raspberries

Instructions

Melt the butter: Melt the unsalted butter either in the microwave or on the stove. Allow it to cool slightly for about 10 minutes so it is warm but not hot.
Mix wet ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and white granulated sugar for about 2 minutes until the mixture becomes paste-like. Add the room temperature egg and vanilla bean paste, stirring until the mixture is fully incorporated.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
Add raspberries and chocolate: Gently fold in the frozen raspberries and dark chocolate chunks, being careful not to overmix. The dough should have visible streaks of raspberries throughout.
Portion the dough: Using a 2 oz ice cream scoop, portion out the cookie dough. Place 6 dough balls on a baking sheet lined with parchment paper, spacing them evenly apart.
Preheat oven and bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 13 minutes, rotating the pan halfway through baking to ensure even cooking. The cookies are done when they have golden brown edges and slightly soft centers.
Reshape cookies: Immediately after baking, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl it in a circular motion to reshape and smooth the edges.
Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set perfectly.

Notes

Use frozen raspberries to avoid excess moisture in the dough; do not thaw before mixing to prevent sogginess.
Do not overmix the dough once the dry ingredients and raspberries are added to maintain a tender texture.
For evenly sized cookies, use a 2 oz ice cream scoop to portion dough.
The swirling step right after baking helps the cookies maintain a uniform shape despite spreading during baking.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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