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Raspberry Chocolate Chunk Cookies Recipe

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★★★★★

4.5 from 147 reviews

Delight in these Raspberry Chocolate Chunk Cookies, featuring a perfect balance of tart frozen raspberries and rich dark chocolate chunks within a buttery, soft cookie dough. These cookies bake to a golden perfection with a chewy center and a slightly crispy edge—ideal for a sweet treat or dessert.

Ingredients

Scale

Cookie Dough

  • 1 cup salted butter, softened (227g)
  • 3/4 cup light brown sugar, packed (150g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour (353g)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 1 cup dark chocolate chunks
  • 1 1/2 cups frozen raspberries (210g)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened butter together with the light brown sugar and granulated sugar on medium speed until the mixture becomes light, fluffy, and creamy, about 2-3 minutes. This step aerates the dough for a tender cookie.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing until the batter is smooth and combined. Scrape down the sides and bottom of the bowl as needed to make sure everything is fully incorporated.
  4. Incorporate Dry Ingredients: On low speed, add the all-purpose flour, baking soda, and salt into the wet mixture. Mix gently until just combined to avoid overworking the dough, which can make cookies tough.
  5. Fold in Chocolate and Raspberries: Using a spatula or wooden spoon, carefully fold in the dark chocolate chunks and frozen raspberries, trying not to crush the raspberries too much to preserve their shape and flavor.
  6. Portion the Dough: Use a 2-tablespoon cookie scoop to drop evenly sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
  7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. This ensures a chewy texture.
  8. Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • If frozen raspberries are unavailable, fresh raspberries can be used but may increase moisture and affect cookie texture.
  • To prevent the dough from becoming too soft, avoid overmixing once the flour is added.
  • For a dairy-free variation, substitute butter with a plant-based margarine.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Raspberry chocolate cookies, chocolate chunk cookies, fruity cookies, soft cookies, baking recipe

Find it online: https://tastybynova.com/raspberry-chocolate-chunk-cookies-recipe/