Name: Raspberry Chocolate Chunk Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 3/4 cup granulated sugar; 1/2 cup light brown sugar (packed); 2 large eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cups dark or semi-sweet chocolate chunks; 3/4 cup freeze-dried raspberries (lightly crushed)

Jump to Recipe·Print Recipe

If you’re ready to treat yourself to the irresistible combination of rich chocolate and tangy raspberries, these Raspberry Chocolate Chunk Cookies are simply impossible to resist. Imagine a soft, buttery cookie generously studded with melty chocolate chunks and bright bursts of freeze-dried raspberries in every bite. Whether you’re baking for a cozy afternoon snack, prepping for a cookie exchange, or just want to fill your kitchen with wonderful aromas, this recipe is about to become one of your absolute favorites.

Raspberry Chocolate Chunk Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these cookies lies in their simplicity—each ingredient has a purpose, coming together to make Raspberry Chocolate Chunk Cookies truly spectacular. Don’t skip on the good-quality chocolate or the tart raspberries; they’re the duo that lifts these cookies into something magical!

Unsalted Butter (1 cup, softened): Creates a rich, tender, and melt-in-your-mouth cookie base—be sure it’s softened for easy creaming.
Granulated Sugar (3/4 cup): Contributes to the cookie’s structure and a lovely sweet bite.
Light Brown Sugar (1/2 cup, packed): Adds moisture and a hint of caramel flavor for extra depth.
Large Eggs (2): Binds everything together and gives the cookies their chewy texture.
Vanilla Extract (1 teaspoon): Enhances all the flavors and gives a warm, inviting aroma.
All-Purpose Flour (2 1/4 cups): Provides structure to hold in all the chocolate and raspberries.
Baking Soda (1 teaspoon): Helps the cookies rise just enough to get that perfect texture.
Salt (1/2 teaspoon): Balances the sweetness and brings out the flavors.
Dark or Semi-Sweet Chocolate Chunks (1 1/4 cups): The star ingredient—opt for good-quality chocolate for the ultimate gooey pockets.
Freeze-Dried Raspberries (3/4 cup, lightly crushed): Bold, tart pops of flavor and a gorgeous color—freeze-dried is best to avoid extra moisture.

How to Make Raspberry Chocolate Chunk Cookies

Step 1: Prepare Your Baking Sheets

Start by preheating your oven to 350°F (175°C), and line two baking sheets with parchment paper. This simple prep ensures your cookies will bake evenly and won’t stick, which makes cleanup a total breeze.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Don’t rush this part—it creates that signature chewy texture and delicious flavor base for your Raspberry Chocolate Chunk Cookies.

Step 3: Add the Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract, letting its sweet aroma blend into the dough. This step makes the batter lush and full-bodied.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt, giving your cookies the perfect lift and balanced flavor.

Step 5: Bring the Dough Together

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Over-mixing can toughen the cookies, so stop as soon as you no longer see streaks of flour. You’re almost done!

Step 6: Add the Chocolate Chunks and Raspberries

Gently fold in the chocolate chunks and freeze-dried raspberries. Be generous with your mixing but gentle enough not to crush the berries completely—you want beautiful pockets of raspberry and gooey chocolate throughout every cookie.

Step 7: Shape and Bake

Scoop the dough into rounded tablespoons and place them about 2 inches apart on your prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are golden and the centers still look a tad soft. For that perfect chewy cookie, it’s key not to overbake.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This short cooling time lets the cookies finish setting up—ready for devouring warm or cool!

How to Serve Raspberry Chocolate Chunk Cookies

Garnishes

Dust the tops with a bit of powdered sugar for an elegant touch, or sprinkle extra crushed freeze-dried raspberries or a few more chocolate chunks right after baking for eye-catching flair. A drizzle of melted dark chocolate can transform Raspberry Chocolate Chunk Cookies into an extra-splendid treat for special occasions.

Side Dishes

Serve your cookies with a tall glass of cold milk for classic comfort, or go sophisticated with a latte or berry-infused tea. Raspberry Chocolate Chunk Cookies also pair incredibly well with a scoop of vanilla or raspberry ice cream for a simple yet stunning dessert plate.

Creative Ways to Present

Package a dozen in a pretty box tied with ribbon for a homemade gift, or layer cookies in a mason jar for rustic charm. Arrange them on a platter beside fresh raspberries and extra chocolate chunks for a stunning, delicious centerpiece at any party—these cookies are always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Keep Raspberry Chocolate Chunk Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to four days, making them perfect for snacking or sharing all week long.

Freezing

If you want to save some for later, freeze fully cooled cookies in an airtight container or freezer bag, separating layers with wax paper. They’ll keep beautifully for up to two months, ready to grab whenever you need a quick, delicious treat.

Reheating

For that fresh-from-the-oven experience, pop a cookie in the microwave for about 10-15 seconds, or warm in a low oven for a few minutes. This revives their melty chocolate and brings the raspberry aroma wafting back to life!

FAQs

Can I use fresh or frozen raspberries instead of freeze-dried?

Freeze-dried raspberries are recommended because they add big flavor without any extra moisture, keeping the cookies chewy and not soggy. Fresh or frozen raspberries can release too much liquid during baking, so stick with freeze-dried for the best results.

What’s the best chocolate for Raspberry Chocolate Chunk Cookies?

Go for high-quality dark or semi-sweet chocolate chunks for that classic bakery-style richness. You can also swap in white chocolate or milk chocolate chunks if you’re craving a fun twist!

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 48 hours before baking. You can even portion it, freeze the dough balls, and bake directly from frozen—just add an extra minute or two to the baking time.

How do I get perfectly round, uniform cookies?

Using a cookie scoop helps keep the cookies the same size, which means they bake evenly. If you want picture-perfect rounds, gently shape the dough balls with your hands before baking.

Are these cookies suitable for people with nut allergies?

Absolutely! This basic Raspberry Chocolate Chunk Cookies recipe is naturally nut-free. If you plan to add any mix-ins, just make sure to avoid nuts and always double-check ingredient labels for cross-contamination warnings.

Final Thoughts

If you’re craving something that combines gooey chocolate comfort with the zingy joy of raspberries, Raspberry Chocolate Chunk Cookies are the answer. They’re fun to make, impressive to serve, and even more delightful to share—so mix up a batch, pour yourself a glass of milk, and enjoy every sweet, chewy bite!

Raspberry Chocolate Chunk Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these soft and chewy Raspberry Chocolate Chunk Cookies that are bursting with fruity and chocolatey flavors. Perfect for any occasion, these cookies are sure to be a hit with friends and family.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter (softened)
3/4 cup granulated sugar
1/2 cup light brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Additional Mix-ins:

1 1/4 cups dark or semi-sweet chocolate chunks
3/4 cup freeze-dried raspberries (lightly crushed)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined.
Add Mix-ins: Fold in the chocolate chunks and crushed freeze-dried raspberries.
Bake: Scoop the dough onto the prepared baking sheets and bake for 10–12 minutes until golden.
Cool and Serve: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.