Name: Raspberry Chocolate Chip Cookies Recipe
Prep time: 1 h 10 min
Cook time: 14 min
Total time: 54 min
Cuisine: American
Ingredients: ½ cup 113g unsalted butter, softened; ½ cup 110g packed light brown sugar; ⅓ cup plus 1 tbsp 80g granulated sugar; 1 teaspoon 5ml pure vanilla extract; 1 large egg; 1 ⅓ cups 190g all-purpose flour; ¼ teaspoon baking soda; ¼ teaspoon baking powder; ½ teaspoon salt; 1 cup 142g bittersweet chocolate chunks 70% cocoa solids, plus extra for topping; ½ cup 60g flash frozen fresh raspberries, plus 30g extra for topping

If you love the rich combo of chocolate and berries, then this Raspberry Chocolate Chip Cookies Recipe is going to be your new obsession. Imagine buttery dough studded with bittersweet chocolate chunks and bursts of vibrant raspberries—a treat that's soft, golden, and just a bit special.

A stack of four thick cookies with a golden-brown color and visible chunks of dark chocolate and bright red raspberries throughout each layer sits on a dark wooden board. Around the stack, fresh red raspberries and scattered shavings of dark chocolate add texture and color contrast. The background is softly blurred with a warm beige tone, and the surface beneath the board has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Chocolate Chip Cookies Recipe
Top Tip
How to Serve Raspberry Chocolate Chip Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Chocolate Chip Cookies Recipe

Why You'll Love This Recipe

I still remember the first time I baked these raspberry chocolate chip beauties—there’s something truly magical about those juicy bursts perfectly balancing the bittersweet chocolate. Trust me, once you try them, you’ll see why they’re a kitchen favorite.

Fresh and Fruity: Flash frozen raspberries maintain their shape and keep the dough from getting soggy.
Perfect Texture: Soft cookie centers with golden, slightly crisp edges every time.
Rich Flavor: High-quality bittersweet chocolate chunks give just the right bittersweet contrast.
Easy to Make: Minimal ingredients and straightforward steps make baking a breeze.

Ingredients & Why They Work

These cookies rely on some simple but key ingredients to get that dreamy texture and bold flavor. When shopping, look for quality chocolate chunks and don’t skip the flash freezing step for raspberries—it’s the secret to keeping them intact!

Flat lay of a small block of unsalted butter, a small mound of packed light brown sugar, a small pile of granulated sugar, a small white bowl of pure vanilla extract, one large whole egg with a clean shell, a small heap of all-purpose flour, a pinch of baking soda and baking powder each arranged delicately as fine white powders, a pinch of salt, a small white bowl filled with bittersweet chocolate chunks, a small white bowl containing flash frozen fresh raspberries, all ingredients neatly spaced and symmetrically placed on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Softened to provide a creamy base that makes the dough rich and tender.
Light Brown Sugar: Adds moisture and a subtle caramel note to balance the tartness of the berries.
Granulated Sugar: Helps give the cookies a slight crispness on the edges.
Pure Vanilla Extract: Enhances all the flavors, giving the cookies a warm, inviting aroma.
Large Egg: Binds ingredients together while adding structure and richness.
All-Purpose Flour: The foundational ingredient giving the cookies their body and chew.
Baking Soda: Helps the cookies spread and rise just right.
Baking Powder: Adds a bit of lift for softness without toughness.
Salt: Balances sweetness and brings out deeper chocolate flavors.
Bittersweet Chocolate Chunks: High cocoa content delivers richness and melts into melty pockets throughout.
Flash Frozen Fresh Raspberries: Maintain their vibrant flavor and shape without bleeding into the dough.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

These Raspberry Chocolate Chip Cookies are wonderfully adaptable—feel free to get creative and make them uniquely yours! Whether you want to tweak the chocolate, swap berries, or adjust the sweetness, there's a perfect variation waiting for you.

Use Mixed Berries: I love swapping raspberries for a mix of blueberries and blackberries frozen the same way. It adds a wonderful medley of flavors that burst with every bite!
Chocolate Choices: You can blend bittersweet with semisweet chocolate chunks to soften the rich cocoa intensity, making the cookies a little sweeter but still decadent.
Gluten-Free Option: Try substituting all-purpose flour with a gluten-free baking blend. Just be gentle folding in the ingredients to keep that soft, chewy texture.
Nutty Crunch: Add chopped toasted pecans or walnuts for an added layer of crunch and nutty flavor.
Vegan Twist: Swap butter for a plant-based alternative, and replace the egg with a flaxseed egg for a vegan-friendly cookie that still delights.

Step-by-Step: How I Make Raspberry Chocolate Chip Cookies Recipe

This image shows a close-up of a soft cookie broken into two pieces on a white marbled surface with white parchment paper underneath. The cookie has a golden brown color with melted dark brown chocolate chunks and bright red raspberries embedded within. Around the cookie, there are whole fresh raspberries with a textured, bumpy surface and dark chocolate shavings scattered nearby. Part of a white plate is visible holding more cookies with the same texture and colors. The background is a bright pink color, adding contrast to the overall warm tones of the cookie and raspberries. photo taken with an iphone --ar 2:3 --v 7

Step 1: Flash Freeze the Raspberries

Spread your fresh raspberries out on a tray lined with waxed or parchment paper, making sure they aren’t touching. Pop them into the freezer for 30 minutes until they’re firm and hardened. This simple trick helps the berries keep their shape when folded into the dough, preventing that dreaded blueish juice from leaking and turning your dough sticky.

Step 2: Get Your Oven Ready

Preheat your oven to 350°F (175°C). While it warms up, line two large baking sheets with parchment paper. This not only stops the cookies from sticking but also means less cleanup later—which is always a win!

Step 3: Cream the Butter and Sugars

In a large bowl, combine the softened unsalted butter, light brown sugar, granulated sugar, and vanilla extract. Using a spatula, beat the mixture until it’s pale, smooth, and a bit fluffy—this usually takes a few minutes of gentle mixing. Then crack in the egg and stir it in completely so the dough starts coming together with that creamy base.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Mixing the dry ingredients first ensures everything is evenly distributed and prevents clumps, so your cookies bake up perfectly consistent.

Step 5: Combine Dough and Add Goodies

Gradually fold the dry ingredient blend into the butter mixture, mixing carefully until you have a uniform dough. Now gently fold in the bittersweet chocolate chunks, followed by the flash-frozen raspberries. Be extra gentle here! Overmixing can break the berries, making the dough wet and blue-streaked. Let those vibrant pops of raspberry stay intact for beautiful, fruity bites.

Step 6: Scoop and Prep Cookies for Baking

Using a 1.5 oz cookie scoop, drop mounds of dough onto your prepared sheets, spacing them at least 2 inches apart so they have room to spread. For a gorgeous finish, press a few extra chocolate chunks and broken frozen raspberries right on top of each dough ball. This not only looks irresistible but gives bursts of flavor on every cookie surface.

Step 7: Bake to Golden Perfection

Slide those trays into the oven and bake for 14 minutes. Keep an eye out for golden brown edges while the centers remain slightly soft. That perfect balance is what makes these cookies so delectably melt-in-your-mouth.

Step 8: Cool and Enjoy

Once baked, let the cookies cool on the baking sheets for 3 minutes to firm up just a bit—this helps them hold their shape. Then transfer to a wire rack to cool completely before digging in (if you can wait!). The result? Soft, luscious cookies with golden edges and juicy raspberry bursts.

Top Tip

These tips will help you get the best results when making this Raspberry Chocolate Chip Cookies Recipe, ensuring your cookies come out soft, flavorful, and beautifully studded with berries and chocolate every time.

Flash Freeze the Raspberries: I’ve learned that freezing raspberries on a parchment-lined tray for 30 minutes before adding them to the dough keeps them intact and prevents the dough from turning blue and mushy.
Gentle Folding: Once the frozen raspberries go in, fold the dough gently and minimally—overmixing can break the berries and make the dough too sticky.
Extra Toppings: Pressing a few additional chocolate chunks and broken frozen raspberries onto the cookie mounds before baking not only makes them look irresistible but amps up every bite.
Don’t Overbake: Removing the cookies when the edges are golden but the centers are still a bit soft gives you that perfect chewy texture every time.

How to Serve Raspberry Chocolate Chip Cookies Recipe

A clear glass bowl holds thick cookie dough mixed with dark chocolate chunks and bright red raspberries, creating a dense, textured mix with cream and red colors. A white spatula is stuck inside the dough, showing the sticky texture. The bowl is placed on a white marbled surface, and there is a white circle with the number 6 in black at the top left corner of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate presentation and flavor, sprinkle a little powdered sugar over cooled cookies for a delicate touch. You can also drizzle melted white chocolate atop for a pretty contrast. Fresh raspberries or mint leaves on the serving plate add a fresh, vibrant note that complements the rich chocolate.

Side Dishes

Serve these cookies alongside a scoop of vanilla or raspberry sorbet for a refreshing pairing. A cup of rich hot chocolate or a latte pairs beautifully, balancing the tartness of raspberries with creamy sweetness. For a brunch or dessert platter, add a bowl of mixed berries and whipped cream on the side for a complete treat.

Make Ahead and Storage

Storing Leftovers

Keep your Raspberry Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 3 days—perfect for enjoying over a few cozy afternoons.

Freezing

If you want to save them longer, freeze your baked cookies in an airtight container or freezer bag for easy access. When properly wrapped, they’ll keep well for several weeks without losing their tender texture and vibrant flavor.

Reheating

To bring frozen cookies back to life, let them thaw at room temperature for about 20 minutes, then warm briefly in a 300°F (150°C) oven for 5 minutes. This revives that freshly-baked softness and melts the chocolate just perfectly.

Frequently Asked Questions:

Can I use fresh raspberries instead of flash frozen?

Fresh raspberries must be flash frozen before adding to the dough to prevent them from breaking down and causing the cookie dough to become wet and mushy. Flash freezing keeps their shape and prevents juice leakage that would otherwise turn the dough blue and sticky.

What type of chocolate works best for this recipe?

Bittersweet chocolate chunks with about 70% cocoa solids give a rich, intense flavor that complements the tart raspberries. You can also mix bittersweet with semisweet chocolate if you prefer a milder chocolate taste.

How do I prevent cookies from spreading too much while baking?

Be sure to chill the dough slightly if it seems overly soft before scooping. Also, spacing cookies at least 2 inches apart on parchment-lined sheets helps prevent sticking and uneven spreading.

Can I double the recipe for a larger batch?

Absolutely! Just double all ingredients and bake cookies in batches on lined baking sheets. Make sure to maintain spacing between dough mounds so they bake evenly.

Final Thoughts

There’s something truly special about biting into a homemade Raspberry Chocolate Chip Cookie—soft, buttery dough studded with rich chocolate and those unexpected bursts of fruity raspberry. Once you try this recipe, you’ll love having these cookies on hand for cozy moments, celebrations, or just whenever you need a little pick-me-up. Happy baking, and may your kitchen always smell like freshly baked cookies!