Raspberry Chocolate Chip Cookies Recipe

Introduction

These Raspberry Chocolate Chip Cookies combine the tartness of raspberries with rich dark chocolate chunks for a delightful treat. Soft and slightly chewy, they offer a perfect balance of fruity and chocolaty flavors that are sure to impress.

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 cups 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

1. Step 1: Melt the butter in the microwave or on the stove, then let it cool for about 10 minutes.
2. Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for 2 minutes until it forms a paste-like consistency. Add the egg and vanilla bean paste, stirring until fully combined.
3. Step 3: In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over mixing.
4. Step 4: Gently fold in the frozen raspberries and dark chocolate chunks, keeping some visible streaks of raspberries in the dough.
5. Step 5: Use a 2 oz ice cream scoop to portion the dough into six balls and place them on a parchment-lined baking sheet.
6. Step 6: Preheat the oven to 350°F (175°C). Bake the cookies for 12-13 minutes, rotating the pan halfway through, until edges are golden brown and centers remain slightly soft.
7. Step 7: Immediately after baking, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl to reshape.
8. 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 frozen raspberries to prevent the dough from becoming too wet; fold them in gently to keep their shape.
• Swap dark chocolate chunks for milk or white chocolate chips for a sweeter twist.
• For extra texture, add chopped toasted nuts like pecans or walnuts.
• If you prefer chewier cookies, slightly underbake them by a minute or two.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 2 months. Reheat briefly in the microwave or enjoy thawed at room temperature to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Fresh raspberries can be used, but they may make the dough wetter and the cookies softer. To minimize this, gently pat them dry before folding into the dough.

Do I need to reshape the cookies after baking?

Using a cookie cutter to reshape the warm cookies helps create a uniform, round shape and slightly compacts the edges for a nicer presentation, but it’s optional.

Raspberry Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

Delightful homemade Raspberry Chocolate Chip Cookies featuring a perfect balance of sweet chocolate chunks and tart frozen raspberries baked into soft-centered, golden-edged cookies. These cookies combine melted butter, brown and granulated sugar, and a hint of vanilla for a rich, luscious flavor that’s perfect for any dessert or snack.

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

Ingredients

Scale 1x2x3x

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

1. Melt the Butter: Melt the butter either in the microwave or on the stove, then let it cool slightly for about 10 minutes to avoid cooking the eggs in the next step.
2. Mix Wet Ingredients: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk vigorously for 2 minutes until the mixture transforms into a smooth, paste-like consistency. Then add the egg and vanilla bean paste, stirring until thoroughly incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and salt.
4. Form Dough: Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to over mix to keep the cookies tender.
5. Add Raspberry and Chocolate: Gently fold in the frozen raspberries and dark chocolate chunks, aiming to keep streaks of raspberry visible throughout the dough without overmixing.
6. Scoop Dough: Use a 2-ounce ice cream scoop to portion six cookie dough balls onto a baking sheet lined with parchment paper, spacing them adequately for spreading.
7. Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12-13 minutes, rotating the pan halfway through to ensure even browning. The cookies should have golden brown edges and slightly soft centers.
8. Reshape Cookies: Immediately after removing from the oven, use a round cookie cutter slightly larger than each cookie to gently swirl and reshape each warm cookie, maintaining a perfect round form.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes for stability, then transfer them to a wire rack to cool completely before serving.

Notes

• Allow the melted butter to cool before mixing with eggs to prevent curdling or cooking the eggs prematurely.
• Handle the frozen raspberries gently to keep their shape and avoid turning the dough pink.
• Using a cookie cutter right after baking helps achieve uniform, professional-looking cookies.
• Do not overmix the dough to maintain a tender, soft texture in the cookies.
• The recipe yields 6 large cookies, but dough can be divided into smaller portions for more cookies.

Keywords: raspberry chocolate chip cookies, homemade cookies, chocolate chip cookies with raspberries, soft cookies, dessert, snack, baking