Raspberry Chocolate Chunk Cookies Recipe are the perfect mash-up of tart fruit and rich chocolate, giving you a bite that’s both playful and indulgent. With a soft-chewy center and just-crispy edges, these cookies elevate the classic chocolate chip cookie into something truly special. Whether you’re baking for a crowd or craving a sweet snack, this recipe delivers every time.
Why You’ll Love These Cookies
- Balance of flavors: The tart burst of raspberries cuts through the sweetness of dark chocolate chunks, creating a harmony of taste.
- Texture perfection: Enjoy a soft-chewy interior contrasted by lightly crisped edges, every bite is a delight.
- Versatile for any occasion: From afternoon tea to after-dinner treats, these cookies fit seamlessly into any menu.
Learn more about cookie fundamentals in the Cookie basics guide and discover how they came to be kitchen staples.
Ingredients
Dry Ingredients
- 2 ¾ cups (340 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Sugars & Fats
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 1 cup (226 g) unsalted butter, at room temperature
Flavor & Mix-ins
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups fresh or freeze-dried raspberries*
- 1 ½ cups roughly chopped dark chocolate chunks (at least 60% cocoa)
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls (one large, one medium)
- Rubber spatula and whisk
- Digital kitchen scale (for accuracy)
- Cookie scoop (2 Tbsp size) or two spoons
- Baking sheets lined with parchment paper
- Wire cooling racks
Choosing & Preparing Your Raspberry Chocolate Chunk Cookies Recipe
- Fresh vs. frozen
- Fresh raspberries offer a juicy pop but can bleed into the dough, discoloring it.
- Frozen raspberries need gentle thawing and draining to avoid sogginess.
- Freeze-dried raspberries
- Provide concentrated flavor and a bit of crunch.
- Crush into coarse bits for easy folding.
- Preparation tips
- If using fresh, gently toss with 1 Tbsp flour to absorb excess juice.
- For frozen, thaw briefly and pat very dry before adding.
Learn the science behind chocolate chip cookies and how mix-ins behave under heat at Science of chocolate chip cookies.
Preparing the Cookie Dough
- Creaming butter and sugars(3–4 minutes)
- In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
- Scrape the sides often to ensure even mixing.
- Adding eggs & vanilla
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract for aroma and depth.
- Incorporating dry ingredients
- Whisk flour, baking soda, baking powder, and salt in a separate bowl.
- Gradually add to the wet mixture on low speed, just until no streaks of flour remain.
- Avoid overmixing to keep cookies tender.
Incorporating Chocolate Chunks & Raspberries
- Use a sturdy rubber spatula to gently fold in the dark chocolate chunks and raspberries.
- Work quickly to minimize juice release from fresh berries.
- If dough feels too soft, chill for 15–20 minutes to firm up.
Shaping & Baking
- Portioning
- Use a 2 Tbsp cookie scoop (or heaping spoonful) to form uniform dough balls.
- Space at least 2 inches apart on parchment-lined sheets.
- Oven setup
- Preheat oven to 350 °F (175 °C).
- Position rack in middle for even browning.
- Baking times
- 10–12 minutes for soft-chewy centers—edges should be set but centers still pale.
- 12–14 minutes for crisper edges and fully set centers.
- Optional finishing
- Sprinkle a few flakes of sea salt on each cookie immediately out of the oven for contrast.
Cooling, Setting & Finishing Touches
- Allow cookies to rest on the baking sheet for 5 minutes; they’ll continue to bake gently.
- Transfer to a wire rack to cool completely—this preserves crispness.
- For visual appeal, dust with a light coating of powdered sugar once cooled (optional).
Storage, Freezing & Make-Ahead Tips
- Room temperature: Store in an airtight container for up to 4 days.
- Freezing baked cookies: Layer between parchment paper in a freezer-safe bag; keeps well for up to 3 months.
- Freezing dough: Scoop balls onto a tray, freeze until firm, then transfer to a container. Bake from frozen, adding 1–2 minutes to bake time.
Variations & Substitutions
- Chocolate swap: Use milk or white chocolate chunks for a sweeter or creamier profile.
- Nutty twist: Fold in ½ cup chopped nuts (almonds, hazelnuts) for crunch.
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend; add 1 tsp xanthan gum if not included.
Serving Suggestions & Pairings
- Classic: Accompany with a tall glass of cold milk (dairy or oat).
- Gourmet: Plate alongside vanilla bean ice cream for a decadent sundae.
- Party tray: Mix with other bite-sized cookies for diverse dessert tables.
Troubleshooting Common Issues
- Cookies spread too thin
- Dough too warm? Chill before baking.
- Too little flour? Double-check measurements.
- Soggy bottoms
- Underbaking? Add 1–2 minutes.
- Excess moisture from raspberries? Use freeze-dried or pat fresh berries dry.
- Dry or crumbly texture
- Overbaking? Pull out when centers are still slightly soft.
- Overmixing? Stir only until combined.
Conclusion
These Raspberry Chocolate Chunk Cookies strike the perfect balance of tart and sweet, with a texture that’s both soft-chewy and satisfyingly crisp. With make-ahead options, mix-in variations, and simple techniques, this recipe becomes a go-to for home bakers seeking something a little extraordinary.
Frequently Asked Questions
1. Can I use frozen raspberries straight from the freezer?
Yes—thaw briefly, drain excess liquid, and pat dry before folding into dough to prevent sogginess.
2. What type of chocolate works best for chunks?
High-quality dark chocolate (60–70% cocoa) offers the best flavor contrast, but feel free to experiment with milk or white varieties.
3. How do I prevent the cookies from spreading too much?
Chill the dough for at least 15 minutes before baking, and ensure accurate flour measurement (use a scale if possible).
4. Can I make the dough ahead and bake later?
Absolutely—freeze scooped dough balls, then bake directly from frozen, adding a minute or two to the bake time.
Raspberry Chocolate Chunk Cookies Recipe
- Total Time: 45 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Chocolate Chunk Cookies are soft, gooey, and packed with juicy raspberries and melty dark chocolate chunks. They’re bakery-style cookies with crisp edges, chewy centers, and pops of tart-sweet fruit that balance beautifully with rich chocolate.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup chopped dark chocolate or chocolate chunks
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
- Optional: ½ cup chopped walnuts or pecans
Instructions
1. Prep the Dough
- In a large bowl, cream butter and sugars together until light and fluffy.
- Beat in egg and vanilla extract until combined.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients.
2. Add Mix-ins
- Gently fold in chocolate chunks.
- Carefully stir in raspberries. If using fresh, be gentle to avoid overmixing.
3. Chill the Dough (Optional)
- Chill dough for 30 minutes to prevent spreading (recommended for bakery-style thickness).
4. Bake
- Preheat oven to 350°F (175°C).
- Line baking sheet with parchment.
- Scoop dough into 2-tbsp balls and place 2 inches apart.
- Bake 10–12 minutes until edges are golden and centers are just set.
5. Cool
- Let cool 5 minutes on the sheet, then transfer to a wire rack.
Notes
- Frozen Berries: Don’t thaw before mixing—they’ll hold their shape better and prevent a soggy dough.
- White Chocolate Version: Swap dark chocolate for white chocolate chips
- Vegan Option: Use vegan butter, flax egg, and dairy-free chocolate
- Add Zest: A little orange or lemon zest adds bright contrast to the chocolate
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 13 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
Keywords: Raspberry Chocolate Chunk Cookies