Raspberry Chocolate Chunk Cookies Recipe
Oh, you are going to *love* this Raspberry Chocolate Chunk Cookies Recipe. These cookies are the perfect balance of sweet, tart, and rich, with melty dark chocolate chunks and bursts of juicy raspberries in every bite. Trust me, once you try these, they’ll become your go-to cookie for cozy afternoons, snack cravings, or impressing guests without breaking a sweat. I’m excited to share all my tips and tricks to help you nail these beauties on your very first try!
Why This Recipe Works
- Perfect Texture: The butter and sugars cream together to create a tender, slightly chewy cookie with just a hint of crunch on the edges.
- Flavor Contrast: Dark chocolate chunks pair beautifully with tart frozen raspberries, adding a burst of freshness that keeps each bite interesting.
- Ease and Speed: Using frozen raspberries means you can skip the messy fresh berry prep while still getting incredible flavor.
- No Fuss Baking: These cookies bake up evenly on parchment-lined sheets, making cleanup and success stress-free every time.
Ingredients & Why They Work
The ingredients in this Raspberry Chocolate Chunk Cookies Recipe come together in such a harmonious way—each one playing its part to build layers of flavor, texture, and ease. When you’re shopping, prioritize quality butter and real vanilla extract for depth of flavor, and use frozen raspberries to avoid over-soft dough and keep that fresh fruit zing.
- Salted Butter: Adds richness and moisture; using salted butter helps season the dough perfectly.
- Light Brown Sugar: Brings moisture and a subtle molasses flavor that deepens the cookie’s profile.
- Granulated Sugar: Offers sweetness and helps cookies spread just right with a slight crispness.
- Eggs: Bind ingredients together and contribute to a tender crumb.
- Vanilla Extract: Enhances all the flavors and adds warmth to every bite.
- All-Purpose Flour: The main structural component, giving cookies their classic chewiness.
- Baking Soda: Provides lift and tenderness, preventing cookies from being too dense.
- Salt: Balances sweetness and amplifies the chocolate and raspberry flavors.
- Dark Chocolate Chunks: Larger chunks create pockets of gooey richness that melt delightfully in your mouth.
- Frozen Raspberries: Easy to work with; adds vibrant tartness without turning the dough watery when handled gently.
Tweak to Your Taste
One of the best things about this Raspberry Chocolate Chunk Cookies Recipe is how easy it is to make your own. I often experiment by swapping in different berries or chocolate types — it’s all about what you love!
- White Chocolate or Milk Chocolate Chunks: I’ve tried both as alternatives; white chocolate adds a sweet creaminess that contrasts nicely with the tart raspberries.
- Fresh Raspberries: If you want to use fresh, drop them in last and handle gently to avoid too much juice release.
- Nut Addition: Adding chopped toasted pecans or almonds gives a lovely crunch and nuance, which I adore for extra texture.
- Gluten-Free Flour: For a gluten-free twist, try a 1-to-1 baking flour blend; just expect a slightly different crumb.
Step-by-Step: How I 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—you’ll want this ready to go. Then, in your stand mixer (or with a hand mixer), beat the softened salted butter with both the light brown sugar and granulated sugar on medium speed. This usually takes about 2 to 3 minutes. You’ll know it’s ready when the mixture looks lighter in color and feels creamy. This step is key—it helps create that soft yet chewy texture everyone loves.
Step 2: Add Eggs and Vanilla
Next, crack in the eggs and pour in the vanilla extract. Beat again until everything is fully combined and smooth—don’t forget to scrape down the sides and bottom of the bowl. This ensures your dough is mixed evenly and you won’t have any pockets of unmixed ingredients.
Step 3: Mix in Dry Ingredients Gently
Switch your mixer to low and add the flour, baking soda, and salt. Mix just until combined. Overmixing here can make the cookies tough, so take it easy. The dough should feel soft but not sticky.
Step 4: Fold in Chocolate Chunks and Frozen Raspberries
This is the magical moment! Gently stir in your dark chocolate chunks and frozen raspberries by hand. Be careful not to mash the raspberries too much—they add that beautiful, juicy pop in the finished cookies. I like to use a rubber spatula and fold them in slowly to keep as many whole as possible.
Step 5: Scoop and Bake
Use a 2-tablespoon cookie scoop to drop dough balls onto your prepared baking sheet, spacing them about 2 inches apart. This way, they’ll spread just enough without sticking together. Bake for 10 to 12 minutes, keeping a close eye during the last few minutes—the edges should be set and just turning golden, while the centers remain soft. Let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Pro Tips for Making Raspberry Chocolate Chunk Cookies Recipe
- Keep Raspberries Frozen Until Last Minute: This prevents the juices from bleeding too much and keeps your dough from getting soggy.
- Don’t Overmix After Adding Flour: Overworking the dough can lead to tougher cookies, so mix just until combined.
- Use a Cookie Scoop: It helps keep your cookie sizes consistent, so they bake evenly.
- Cool Cookies on Baking Sheet First: Letting them firm up there makes transferring them easier without breaking or sticking.
How to Serve Raspberry Chocolate Chunk Cookies Recipe
Garnishes
I love dusting these cookies lightly with powdered sugar or placing a fresh raspberry on top of warm cookies for a charming touch when serving. If you’re feeling fancy, a drizzle of melted white chocolate makes a beautiful garnish and balances the tartness.
Side Dishes
Pair these cookies with a cold glass of milk, a warm cup of coffee, or even a scoop of vanilla ice cream for an indulgent dessert experience. They are also fantastic alongside a fruit salad or fresh berries for a light afternoon tea.
Creative Ways to Present
For special occasions, I arrange them on tiered dessert stands mixed with mini tartlets and macarons for a colorful cookie platter. Wrapping a few in pretty parchment tied with twine makes a lovely homemade gift too—everyone appreciates a sweet surprise!
Make Ahead and Storage
Storing Leftovers
I keep my leftover Raspberry Chocolate Chunk Cookies in an airtight container at room temperature. They stay fresh and chewy for about 3 to 4 days, though I rarely have any left that long because they’re so irresistible!
Freezing
If I want to stash some away, I freeze the unbaked cookie dough balls on a tray first, then transfer them to a freezer bag. When you’re ready, you can bake them straight from frozen—just add an extra minute or two to baking time. This has saved me time and kept the cookies tasting fresh.
Reheating
To warm up leftover cookies, I pop them in a 300°F oven for about 5 minutes or microwave them for 10-15 seconds. This revives the chocolate gooeyness and makes your kitchen smell divine again.
FAQs
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Can I use fresh raspberries instead of frozen?
Yes! You can substitute fresh raspberries, but fold them very gently into the dough to minimize crushing and juice release. This helps keep your dough from becoming too wet and prevents spreading too much during baking.
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How do I prevent the raspberries from making the cookies soggy?
Using frozen raspberries straight from the freezer and folding them in gently keeps the dough firmer. Also, avoid overmixing after adding the berries. Baking the cookies immediately also helps prevent sogginess.
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What kind of chocolate works best?
Dark chocolate chunks are my favorite because their slight bitterness counterbalances the tart raspberries perfectly. However, you can use milk or white chocolate chunks if you prefer a sweeter cookie.
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Can I make the dough ahead of time?
Absolutely! Refrigerate the dough covered for up to 24 hours before baking, which actually enhances the flavor. Just let the dough soften a bit before scooping and baking.
Final Thoughts
I have to say, this Raspberry Chocolate Chunk Cookies Recipe holds a special place in my heart because it’s one of those rare recipes that combines simplicity with unforgettable flavor. It’s become my “go-to” whenever I want to impress friends or enjoy a little homemade indulgence without complicated steps. I hope you find as much joy baking and sharing these cookies as I do—give them a try, and prepare to be amazed by how those raspberries and chocolate chunks come together in cookie harmony.
Print
Raspberry Chocolate Chunk Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Raspberry Chocolate Chunk Cookies, featuring a perfect blend of sweet dark chocolate chunks and tart frozen raspberries in each soft, buttery bite. These cookies are incredibly easy to make and perfect for any occasion or a cozy treat.
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 and line a baking sheet with parchment paper to prevent sticking.
- 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 and creamy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture, beating again until fully combined. Make sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients and mix on low speed until just combined, avoiding overmixing.
- Fold in Add-ins: Gently stir in the dark chocolate chunks and frozen raspberries by hand to prevent the raspberries from mashing and to distribute the chocolate evenly.
- Shape Cookies: 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 the cookies in the preheated oven for 12 minutes until the edges are slightly golden but the centers remain 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.
Notes
- Use frozen raspberries directly from the freezer to prevent them from bleeding too much into the cookie dough.
- If fresh raspberries are used, gently pat them dry to reduce moisture content.
- For a different flavor profile, substitute dark chocolate chunks with milk or white chocolate chunks.
- Ensure butter is softened, not melted, for the best cookie texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- The cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
