Raspberry Chocolate Chip Cookies Recipe

Introduction

These Raspberry Chocolate Chip Cookies combine tart frozen raspberries with rich dark chocolate chunks for a delightful twist on a classic favorite. Soft, golden-edged, and bursting with flavor, they make a perfect treat for any time of day.

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 cup 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 slightly 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 the mixture reaches 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. Gradually add the dry ingredients to the wet ingredients, stirring until just combined without over mixing.
4. Step 4: Gently fold in the frozen raspberries and dark chocolate chunks, keeping some streaks of raspberries visible throughout the dough.
5. Step 5: Use a 2-ounce ice cream scoop to portion the dough, placing six cookie dough balls on a parchment-lined baking sheet.
6. Step 6: Preheat the oven to 350℉ (175℃). Bake the cookies for 12–13 minutes, rotating the pan halfway through. The cookies should have golden edges with soft centers.
7. Step 7: Right after baking, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl it in a circular motion 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 directly to help maintain their shape and prevent color bleeding into the dough.
• Substitute dark chocolate chunks with milk chocolate or white chocolate if preferred.
• Chilling the dough for 30 minutes before baking can improve texture and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, freeze the cookies in a sealed container for up to 2 months. Reheat briefly in the microwave or oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Frozen raspberries work best as they hold their shape during baking and prevent excess moisture from softening the dough too much. Fresh raspberries may release more juice, which could affect texture.

What can I use if I don’t have vanilla bean paste?

You can substitute an equal amount of pure vanilla extract if vanilla bean paste is not available. It will provide a similar vanilla flavor.

Raspberry Chocolate Chip Cookies Recipe

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★★★★★

4.4 from 101 reviews

Delight in these luscious Raspberry Chocolate Chip Cookies, featuring a perfect balance of sweet raspberries and rich dark chocolate chunks. These cookies offer a tender, golden-brown exterior with soft, melty centers, making them an irresistible treat for any occasion.

• Author: Lena
• 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

Dry Ingredients

• 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

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

Add-ins

• 1 cup dark chocolate chunks
• 1/2 cup frozen raspberries

Instructions

1. Melt and Cool Butter: Melt the butter in the microwave or on the stove, then let it cool slightly for about 10 minutes to avoid cooking the egg when mixed.
2. Mix Wet Ingredients: 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, mixing until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, ensuring an even distribution of leavening agents.
4. Mix Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to maintain tender cookies.
5. Fold in Raspberries and Chocolate: Gently fold in the frozen raspberries and dark chocolate chunks, preserving streaks of raspberries throughout the dough without crushing them.
6. Portion Dough: Use a 2-ounce ice cream scoop to scoop the dough, placing 6 portions onto a parchment-lined baking sheet to ensure even spacing.
7. Bake Cookies: Preheat the oven to 350°F (177°C). Bake the cookies for 12-13 minutes, rotating the pan halfway through for even baking, until edges are golden brown and centers remain soft.
8. Shape Cookies: Immediately after baking, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl in a circular motion to reshape them flawlessly.
9. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.

Notes

• Do not overmix the dough after adding dry ingredients to ensure soft, tender cookies.
• Use frozen raspberries to prevent the dough from becoming too wet and watery.
• Melting and cooling butter helps create a chewy texture in the cookies.
• Gently reshaping cookies with a cookie cutter right after baking gives a neat, uniform appearance.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Raspberry chocolate chip cookies, homemade cookies, dark chocolate chunks, fruity cookies, baked cookies