If you’re looking for a cookie that brings together the rich, melty goodness of chocolate chips with the juicy, tart pop of raspberries, then you absolutely have to try this Raspberry Chocolate Chip Cookies Recipe. These cookies are everything: soft in the middle, slightly crispy on the edges, bursting with flavor, and so addictive that one batch will disappear before you know it. Whether you’re baking for a casual snack, a special occasion, or just because life is sweeter with a warm cookie in hand, this recipe is guaranteed to become your go-to favorite.
Ingredients You’ll Need
These ingredients might seem simple, but they each play a crucial role in creating that perfect balance of texture and flavor. From the buttery base to the refreshing zing of raspberries, every component is essential in making these cookies truly special.
- 3/4 cup unsalted butter, melted: Melting the butter helps create a tender, chewy texture in the cookies.
- 1 cup brown sugar: Adds deep caramel notes and moisture for softness.
- 1/4 cup granulated sugar: Helps with the cookie’s slight crispiness and sweetness balance.
- 1 egg + 1 egg yolk: Adds richness and helps bind everything together.
- 2 teaspoons vanilla extract: Enhances all the flavors beautifully with warm sweetness.
- 2 cups all purpose flour: The sturdy base that gives structure without toughness.
- 3/4 teaspoon baking soda: Provides gentle lift and tenderness.
- 1/2 teaspoon salt: Elevates the sweetness and balances flavors.
- 1 cup chocolate chips: Melty pockets of chocolate that make every bite heavenly.
- 1/2 cup frozen raspberries: A burst of bright, juicy flavor that cuts through the sweetness perfectly.
How to Make Raspberry Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This simple prep sets the stage for a smooth baking process and ensures your cookies won’t stick.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the melted butter with brown sugar and granulated sugar. Beat them together until nice and blended—that rich, buttery sweetness is the foundation here! Then add the egg, extra yolk, and vanilla extract. Mixing these in thoroughly ensures that your cookies will have that lovely rich flavor and tender crumb.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, and salt. Mixing these first helps distribute the leavening agent evenly, which is key for perfectly risen cookies.
Step 4: Bring Wet and Dry Ingredients Together
Gradually add the dry ingredients to the wet mixture, mixing just until the flours disappear. It’s important not to overmix here because you want to keep the dough tender, not tough. Then fold in the chocolate chips—this step is pure joy with those rich dark chocolate bits appearing throughout your dough.
Step 5: Fold in the Frozen Raspberries
Gently incorporate the frozen raspberries into the dough, mixing until they are evenly distributed. Using frozen berries helps maintain their shape and prevents the dough from becoming too wet before baking.
Step 6: Scoop and Bake
Use a one-ounce scoop to portion out rounded dough balls onto your prepared baking sheet, leaving about two inches between each. Since the dough can get a bit wet as the raspberries thaw, work swiftly. Bake for 11 minutes, or until the edges have turned a lovely golden brown and the centers look slightly underdone and puffed up—this ensures the cookies stay soft inside as they cool.
Step 7: Cool and Enjoy
Allow the cookies to cool before digging in. This rest time lets them set, so you get that perfect chewy center contrasted with crisp edges. Trust me, the wait is worth it!
How to Serve Raspberry Chocolate Chip Cookies Recipe
Garnishes
For an extra pop of freshness, try sprinkling some finely chopped fresh raspberries or a light dusting of powdered sugar over your cookies right before serving. A drizzle of melted chocolate can also elevate these treats into a dessert showstopper.
Side Dishes
Pair these cookies with a glass of cold milk or a steaming cup of coffee to balance the sweet and tart flavors. A scoop of vanilla ice cream alongside warm cookies makes a dream dessert combination that’s hard to beat.
Creative Ways to Present
If you’re bringing these cookies to a gathering, consider stacking them on a rustic wooden board with sprigs of fresh mint and a bowl of whipped cream or raspberry jam on the side. For a fun twist, sandwich some cookie halves together with a smear of cream cheese frosting infused with a hint of lemon zest for that extra zing.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Raspberry Chocolate Chip Cookies in an airtight container at room temperature for up to three days. This helps preserve their soft texture and fresh flavor.
Freezing
If you want to save some for later, freeze the cookie dough balls on a sheet tray first, then transfer to a freezer-safe bag. Cookies can be baked straight from frozen, adding a couple of extra minutes to the baking time. Alternatively, freeze baked cookies in an airtight container for up to two months.
Reheating
To get that just-baked warmth back, pop cookies in a 300°F oven for about 5 minutes or microwaving for 15-20 seconds works well too. This brings softness back to the center and refreshes the gooey chocolate chips beautifully.
FAQs
Can I use fresh raspberries instead of frozen?
Fresh raspberries can work, but they tend to release more juice, which might make the dough wetter and harder to manage. Frozen raspberries are ideal as they maintain their shape better during mixing and baking.
What type of chocolate chips should I use?
Any chocolate chip variety works, but semisweet or dark chocolate chips create a nice balance with the tart raspberries. Milk chocolate is sweeter and softer but just as delicious.
Can I make these cookies dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine or coconut oil, and choose dairy-free chocolate chips. The texture might vary slightly but the flavor will still be amazing.
How do I prevent my cookies from spreading too much?
Make sure your butter is melted but not too hot, and refrigerate the dough for 15-20 minutes before baking if you find your cookies spread too thin. Using parchment paper also helps control spreading.
Why do the cookies look underdone when I take them out of the oven?
It’s intentional! These cookies continue to bake on the hot sheet after removing from the oven, so pulling them out when the centers are still puffed and slightly underbaked results in a softer, chewier cookie.
Final Thoughts
This Raspberry Chocolate Chip Cookies Recipe is a delightful twist on classic chocolate chip cookies that will quickly become a crowd favorite. The juicy raspberries combined with those pockets of melted chocolate create a harmony of flavors that’s impossible to resist. So, grab your ingredients, roll up your sleeves, and give these cookies a try—you’ll be so glad you did!
Print
Raspberry Chocolate Chip Cookies Recipe
- Total Time: 21 minutes
- Yield: 16 cookies 1x
Description
These Raspberry Chocolate Chip Cookies combine the rich flavors of classic chocolate chip cookies with bursts of tart, juicy raspberries. Soft, chewy, and slightly crisp on the edges, they make a delightful treat perfect for any occasion.
Ingredients
Wet Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
- 1/2 cup frozen raspberries
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Beat until well mixed. Add in the egg, egg yolk, and vanilla extract, mixing thoroughly to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and mix until just combined, ensuring no streaks of flour remain. Avoid over mixing.
- Fold in Chocolate Chips: Gently fold in the chocolate chips evenly throughout the dough to distribute them without breaking the chips.
- Incorporate Frozen Raspberries: Carefully fold in the frozen raspberries, mixing gently until they are evenly distributed. This step should be done quickly as the raspberries begin to thaw and release moisture.
- Scoop Dough and Bake: Use a 1-ounce cookie scoop to portion out rounded dough balls and place them about 2 inches apart on the prepared baking sheet. Bake for approximately 11 minutes or until the cookie edges are golden brown, the centers have puffed up, and are slightly underdone to keep a soft texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring to a cooling rack. Enjoy once cooled to room temperature.
Notes
- Using frozen raspberries helps maintain their shape and prevents the dough from becoming too wet too quickly.
- Do not over mix the dough to avoid dense cookies.
- For evenly sized cookies, use a cookie scoop.
- Allowing cookies to cool on the tray helps them set and prevents breaking.
- The centers may look slightly underdone when you take them out, but they will firm up during cooling.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
