Raspberry Chocolate Chip Cookies Recipe
If you’re craving a cookie that brings together the tangy brightness of berries and the comforting richness of chocolate, these Raspberry Chocolate Chip Cookies will absolutely win your heart. The soft, chewy centers are studded with juicy raspberries and pockets of melted chocolate, delivering a delightful surprise in every bite. Whether you’re baking for a summer picnic or just want a sweet treat for yourself, this recipe is bound to become your go-to for something special yet simple. Let’s dive in and create a batch of Raspberry Chocolate Chip Cookies that taste like pure happiness!
Ingredients You’ll Need
You won’t believe how basic pantry staples turn into such an extraordinary treat! Each ingredient in Raspberry Chocolate Chip Cookies is chosen for its specific role in taste, texture, or that gorgeous pop of color. Here’s what you’ll need, plus a few tips to make your cookies truly memorable:
- Unsalted butter: Softened butter is the key to that melt-in-your-mouth chewy texture.
- Granulated sugar: Provides sweetness and helps the cookies spread just the right amount.
- Brown sugar: Adds a hint of caramel flavor and keeps the cookies extra moist.
- Large egg: Binds everything together and adds richness to the dough.
- Vanilla extract: Rounds out the flavors with a warm, aromatic note.
- All-purpose flour: The backbone of the cookie, giving it structure while keeping the crumb tender.
- Baking soda: Ensures the cookies rise and stay soft in the center.
- Salt: Just a pinch enhances all the other flavors—don’t skip it!
- Fresh or frozen raspberries: These little bursts of tanginess make Raspberry Chocolate Chip Cookies unforgettable—use frozen berries straight from the freezer for best results.
- Semi-sweet chocolate chips: They melt into dreamy pools of chocolate—choose a quality brand for the best flavor.
How to Make Raspberry Chocolate Chip Cookies
Step 1: Prep Your Baking Sheet and Ingredients
Preheat your oven to 350°F and line a baking sheet with parchment paper. Gather all your ingredients and let your butter sit at room temperature until softened—this little step makes creaming so much easier and ensures your Raspberry Chocolate Chip Cookies have the perfect texture.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This helps incorporate air into the dough, setting the stage for perfectly chewy cookies every time.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract, making sure everything is well combined. This combo brings moisture and a subtle depth that balances the sweetness and tartness in your Raspberry Chocolate Chip Cookies.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add these dry ingredients to your wet mixture, mixing just until combined. Over-mixing at this stage can make your cookies tough, so a gentle hand is key.
Step 5: Fold in Raspberries and Chocolate Chips
Carefully fold in the raspberries and chocolate chips, being extra gentle so the raspberries stay mostly intact. If using frozen berries, don’t thaw them—this helps keep the dough from turning pink and prevents excess moisture.
Step 6: Scoop and Bake
Scoop heaping tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, just until the edges are lightly golden and the centers are set but still soft. Let your Raspberry Chocolate Chip Cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
How to Serve Raspberry Chocolate Chip Cookies
Garnishes
For a show-stopping finish, sprinkle a few extra chocolate chips or a pinch of flaky sea salt on top of your cookies right after they come out of the oven. If you’re feeling fancy, a light dusting of powdered sugar makes these Raspberry Chocolate Chip Cookies look bakery-worthy.
Side Dishes
These cookies are absolute perfection with a cold glass of milk or a mug of hot coffee. For a summer twist, pair them with a scoop of vanilla ice cream or a bowl of fresh berries for a light, fruity contrast.
Creative Ways to Present
Stack your Raspberry Chocolate Chip Cookies on a pretty cake stand for a festive dessert table, or package them in clear bags tied with ribbon for sweet homemade gifts. If you’re serving a crowd, create a cookie platter with a variety of flavors and let these beauties take center stage.
Make Ahead and Storage
Storing Leftovers
After your cookies have cooled completely, store them in an airtight container at room temperature. They’re best enjoyed within three days, but their soft centers and bright flavors hold up beautifully for several days if kept sealed.
Freezing
You can freeze baked Raspberry Chocolate Chip Cookies or the raw dough. For baked cookies, cool completely, layer between sheets of parchment, and freeze in a zip-top bag for up to two months. For dough, scoop onto a baking sheet, freeze until solid, then transfer to a bag—bake straight from frozen, adding a minute or two to the baking time.
Reheating
To bring back that fresh-from-the-oven magic, warm cookies in the microwave for 10 seconds or pop them in a low oven for a few minutes. This revives the gooey chocolate and softens the centers, making your Raspberry Chocolate Chip Cookies taste just-baked.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! In fact, using frozen raspberries is often easier, as they hold their shape better when mixing into the dough. Just be sure not to thaw them first to prevent excess moisture.
Why do my cookies sometimes turn pink?
If the raspberries break apart too much while mixing, their juices can tint the dough. To keep your Raspberry Chocolate Chip Cookies looking speckled rather than pink, fold gently and use raspberries straight from the freezer if possible.
Can I make the dough ahead of time?
Yes! Chilling the dough for 30 minutes to a few hours not only makes shaping easier but also enhances the flavor and minimizes spreading. You can even keep the dough in the fridge overnight.
What’s the best way to get bakery-style cookie shapes?
Use a cookie scoop for evenly sized cookies, and don’t be afraid to add a couple of chocolate chips or a raspberry on top of each scoop before baking for that picture-perfect look.
Are Raspberry Chocolate Chip Cookies suitable for kids?
Kids love these cookies! The fruity bursts and chocolatey bites are always a hit with little ones. Just be cautious with young children who may need smaller cookie portions or cookies broken into pieces.
Final Thoughts
There’s something truly magical about a batch of homemade Raspberry Chocolate Chip Cookies. They’re simple to make, bursting with flavor, and sure to brighten anyone’s day. Give this recipe a try, and don’t be surprised if they disappear faster than you can say “just one more!”
Print
Raspberry Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Delight in these Raspberry Chocolate Chip Cookies, a perfect blend of sweet, tart, and rich flavors. Soft, buttery cookies loaded with fresh raspberries and semi-sweet chocolate chips make a fruity twist on the classic chocolate chip cookie, ideal for summer baking or any time you crave a berry-infused dessert treat.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup fresh or frozen raspberries
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until fully combined, ensuring the dough is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
- Fold in Raspberries and Chocolate Chips: Gently fold in the fresh or frozen raspberries and semi-sweet chocolate chips carefully to keep the raspberries mostly intact and prevent bursting.
- Scoop Dough onto Baking Sheet: Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until cookie edges are lightly golden and the centers are just set but still soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breakage.
Notes
- If using frozen raspberries, do not thaw them before folding into the dough to minimize excess moisture that can affect cookie texture.
- Chilling the dough for 30 minutes before baking helps reduce spreading and improves flavor.
- Cookies are best enjoyed the day they are baked for optimal freshness but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
