Name: The best Raspberry Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon pure vanilla extract; 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh raspberries, chopped; 1 1/2 cups semi-sweet chocolate chips

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Description

Looking for a cookie recipe that’s equal parts comforting, gourmet, and delightfully different? These Raspberry Chocolate Chip Cookies combine the tart brightness of fresh raspberries with the rich decadence of semi-sweet chocolate chips, all wrapped up in a perfectly chewy, buttery cookie. Each bite bursts with juicy berry flavor and melting chocolate, making these cookies impossible to resist—whether served for a special occasion, a cozy afternoon, or as a homemade treat for your family.

A stack of chewy raspberry chocolate chip cookies with melted chocolate and vibrant pieces of fresh raspberry, served on a rustic wooden board.

The Story Behind Raspberry Chocolate Chip Cookies

While chocolate chip cookies are a timeless classic, adding raspberries takes this traditional favorite to a whole new level. The pairing of chocolate and raspberry is beloved by pastry chefs for its balance of sweet, tart, and rich notes. This recipe was born out of a desire to bring something unique and refreshing to the cookie jar, drawing inspiration from French patisserie where fruit and chocolate often go hand-in-hand. The result? A bakery-style cookie that’s both nostalgic and novel, ideal for anyone who loves surprising flavors and luxurious textures.

Why You’ll Love This Recipe

A perfect balance of flavors: The slight tartness of fresh raspberries contrasts beautifully with the sweetness of chocolate chips and the buttery dough.
Soft, chewy texture: The cookies remain moist and tender, with pockets of gooey chocolate and juicy fruit in every bite.
Beautiful presentation: The raspberries add a pop of pink color, making these cookies as pretty as they are tasty—great for gifting or parties.
Easy to make: Simple ingredients and straightforward steps mean you don’t need to be a professional baker to achieve perfect results.
Customizable: Swap in white chocolate, try freeze-dried raspberries, or make them gluten-free with your favorite flour blend.

Ingredient Breakdown & Tips

Butter (1 cup, unsalted, softened): The foundation of any great cookie. Room temperature butter makes creaming easy and yields a tender crumb.
Granulated Sugar (1 cup) & Brown Sugar (1/2 cup): The blend gives just the right amount of sweetness and a hint of caramel flavor from the brown sugar.
Eggs (2 large): Bind everything together and provide richness.
Vanilla Extract (1 tsp): Adds warmth and rounds out the flavors.
All-Purpose Flour (3 cups): Ensures a sturdy but soft cookie structure.
Tip: Don’t overmix the dough to keep cookies tender.
Baking Soda (1/2 tsp): Gives the cookies a gentle rise and soft chew.
Salt (1/4 tsp): Enhances all the flavors.
Fresh Raspberries (1 cup, chopped): The star of the show! Chop gently and pat dry if very juicy to prevent soggy cookies.
Tip: You can use freeze-dried raspberries for a more intense flavor and less moisture if you prefer.
Semi-Sweet Chocolate Chips (1 1/2 cups): The classic, melty pockets of chocolate. Try dark or white chocolate chips for a twist.

How to Make Raspberry Chocolate Chip Cookies

1. Prep the Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even browning.

2. Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, pale, and fluffy. This usually takes about 2-3 minutes with an electric mixer, but you can do it by hand with a bit of elbow grease.

3. Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture should be creamy and smooth.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Overmixing at this stage can make cookies tough.

5. Fold in Raspberries and Chocolate Chips

Very gently fold the chopped raspberries and chocolate chips into the dough with a spatula. Be careful not to crush the raspberries too much—they should be distributed throughout the dough in small pieces, not completely mashed.

6. Shape and Bake the Cookies

Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden brown but the centers are still soft. Every oven is a little different, so check after 10 minutes for doneness.

7. Cool and Enjoy

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes—they’ll continue to set up. Then transfer to a wire rack to cool completely.

Enjoy warm for gooey chocolate, or cool for a perfectly chewy texture.

Tips for Perfect Raspberry Chocolate Chip Cookies

Prevent Soggy Cookies: If your raspberries are very juicy, pat them dry with paper towels before adding them to the dough.
Chill the Dough: If you prefer thicker cookies, chill the dough for 30-60 minutes before baking.
Don’t Overbake: The cookies should look slightly underdone in the center when you take them out—they’ll finish setting as they cool.
Use an Ice Cream Scoop: For evenly sized cookies that bake at the same rate.

Variations

White Chocolate & Raspberry: Swap some or all of the chocolate chips for white chocolate for a sweeter, creamier flavor.
Lemon Zest: Add a teaspoon of finely grated lemon zest to the dough for a fresh twist.
Nuts: Mix in 1/2 cup chopped pecans or walnuts for extra crunch.
Gluten-Free: Substitute your favorite gluten-free all-purpose flour blend.

Nutritional Information (per cookie, approx. 24 cookies)

Calories: 170
Fat: 9g
Carbohydrates: 22g
Sugar: 13g
Protein: 2g
Fiber: 1g

Values are estimates and may vary based on exact size and ingredients used.

Frequently Asked Questions

1. Can I use frozen raspberries?
Yes! Do not thaw them before adding to the dough—use straight from the freezer to prevent excess moisture.

2. How do I store these cookies?
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze baked cookies for up to 2 months.

3. Can I make the dough ahead of time?
Absolutely. The dough can be covered and chilled for up to 48 hours before baking, or frozen in scoops and baked straight from the freezer (add a couple of extra minutes to the baking time).

4. Why are my cookies spreading too much?
If your dough is too warm or the butter is very soft, the cookies may spread more. Chilling the dough before baking helps.

5. What’s the best way to make cookies chewy, not cakey?
Don’t overmix your dough and avoid overbaking. For extra chewiness, use more brown sugar and chill the dough.

Conclusion

Raspberry Chocolate Chip Cookies are a must-try for any cookie lover or anyone looking to elevate their baking game with a unique and delicious twist. The marriage of bright raspberries and melting chocolate in a soft, chewy cookie creates a dessert that’s as beautiful as it is irresistible. Whether you’re making them for a bake sale, a family gathering, or just a treat for yourself, these cookies are sure to become a new favorite. Give them a try—you’ll love every fruity, chocolatey bite!