Raspberry Chocolate Chip Cookies

Name: Raspberry Chocolate Chip Cookies
Prep time: 30 min
Cook time: 14 min
Ingredients: ½ cup 113g unsalted butter, (softened); ½ cup 110g packed light brown sugar; ⅓ cup plus 1 tbsp 80g granulated sugar; 1 tsp 5ml pure vanilla extract; 1 large egg; 1 ⅓ cups 190g all-purpose flour; ¼ tsp baking soda; ¼ tsp baking powder; ½ tsp salt; 1 cup 142g bittersweet chocolate chunks 70% cocoa solids (I like this one); ½ cup 60g flash frozen fresh raspberries (*see NOTE below in the instructions) (plus 30g extra for topping)

Updated: Jan 7, 2025 by christina.marsigliese · 33 Comments

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If you're looking for a twist on the classic chocolate chip cookie, then you're looking in the right place. These Raspberry Chocolate Chip Cookies feature the wonderful combination of raspberries and dark chocolate in a soft and chewy brown sugar cookie dough. They are so delicious with that rich buttery and butterscotch flavor of the dough with pockets of semisweet dark chocolate and tart fruity raspberries. This is a great way to glam up chocolate chip cookies, and also makes them quite Summer-y. If you also want to try my version of the best chocolate chip cookies, check out my recipe for Bakery Style Chocolate Chip Cookies yields cookies that are golden caramelized around the edges with crispy edges and ooey gooey chewy insides. They are HEAVEN. You might also enjoy my Bakery Style Double Chocolate Cookies!

raspberry chocolate chip cookies split in half

WHY THIS RECIPE WORKS?

Buttery brown sugar cookie dough - just like the classic chocolate chip cookie, these cookies have a buttery and butterscotch-like flavor with underlying notes of natural vanilla.
Crisp edges and soft middles - these cookies bake up with golden edges and they are soft and slightly gooey in the middle.
Fresh raspberry cookies - you just need a handful of fresh raspberries to make these and you will freeze them briefly before folding them into the dough.
Dark chocolate chunks - puddles of melted dark chocolate chunks instead of chips takes these to a whole other level!

raspberry chocolate chip cookies on serving board

INGREDIENTS FOR RASPBERRY CHOCOLATE CHIP COOKIES

Butter - there is no substitute for butter in chocolate chip cookies in my opinion! It is the foundation of the rich butterscotch flavor after all. In this recipe, you can use salted or unsalted butter, but if you choose unsalted then I recommend doubling the added salt to ½ teaspoon. I like to use salted butter because it adds another level of richness.
Granulated sugar - this recipe uses a combination of simple white granulated sugar and brown sugar. White sugar helps create the crunchy caramelized edges. I wouldn't recommend reducing the sugar because it will compromise the chewy texture and it will make the cookie more cakey.
Brown sugar - you can use light or dark brown sugar for this recipe. Dark brown sugar has twice as much molasses as light brown sugar and will give the dough a darker color and stronger molasses flavor.
Egg - you'll need one whole egg for this recipe. It's the perfect amount of moisture to make these cookies chewy and not cakey.
Pure vanilla extract - good vanilla is absolutely essential to making delicious chocolate chip cookies. I like this Madagascar Bourbon Vanilla extract.

stack of raspberry chocolate chip cookies with bite

Salt - don't leave out the salt! It really enhances the flavor of the cookie dough. It also balances the sweetness.
All purpose flour - regular unbleached all-purpose flour makes the best chewy chocolate chip cookies in my opinion.
Dark chocolate chunks - this is important! I highly recommend using bar chocolate, that is, chunks that you chop up from a bar of chocolate instead of chocolate chips. Why? That is because chocolate that is made into bars, also known as "tablets" has a higher cocoa butter content and typically melts smoother than chocolate chips to give you puddles of chocolate in the cookies. I love this effect! Chocolate chips will hold their shape and spread less.
Fresh raspberries - OK, so my tip for this recipe is to use fresh raspberries and then you will freeze them for just 30 minutes. This will help them hold their shape so they don't mush up into the cookie dough. Why can't you just use frozen berries? Well, commercial frozen berries have been frozen longer than 30 minutes so they likely have built up a lot of ice crystals that damage their cell structure and they will leach a lot of moisture into the dough. Moisture will make the cookies more cakey and also cause the dough to turn blue as the natural color compounds in the raspberries react with baking soda.

STEP BY STEP INSTRUCTIONS

STEP 1). Freeze the berries. Place raspberries on a tray lined with waxed paper or parchment paper and freeze for 30 minutes until hardened.
STEP 2). Beat together butter and sugar. Combine very soft butter, brown sugar, granulated sugar and vanilla extract in a large bowl and beat or "cream" together with a spatula until pale, smooth and a bit fluffy.
STEP 3). Beat in egg. Add the egg and beat until well incorporated and smooth.
STEP 4). Combine dry ingredients. Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend evenly.
STEP 5). Combine dry and wet ingredients. Add the flour mixture to the butter mixture and fold it in until evenly combined.
STEP 4). Fold in chocolate chunks and raspberries. Add chocolate chunks and fold them in, then add frozen berries and fold them in gently. Do not over mix at this point or the berries will break up too much and make the dough wet and sticky. The juices that leak out of the berries will also cause the dough to turn blue, so have a light hand at this point.
STEP 6). Bake until golden. Use a ___ cookie scoop to scoop up mounds of dough and release them onto you prepared baking sheets spreading them at least 2 inches apart. Press a few extra chocolate chunks on top if desired. Break up a few more frozen raspberries and press them into the dough balls. Bake for 12-14 minutes until golden brown around the edges and still slightly soft in the middle. Let cookies cool for 3 minutes on the baking sheets and then transfer to a wire rack to finish cooling.

EXPERT TIPS FOR RASPBERRY CHOCOLATE CHIP COOKIES:

Use regular large size eggs. Large eggs weigh 57g. Using an extra large egg will add up to 2 teaspoons more liquid to the cookie dough which can throw off the moisture balance and make the cookies spread too much or turn out more cakey.
Measure the baking soda accurately. This recipe only needs ¼ teaspoon of baking soda because the added moisture from the berries will cause them to spread and it's important to consider that. Adding too much baking soda to this recipe will cause the cookie dough to spread flat.
Flash-freeze your fresh raspberries. Freezing them just until they are solid will help them hold their shape and prevent the raspberries from breaking up and releasing too much moisture into the batter.
Fold the raspberries in gently. Still be careful when folding the raspberries into the batter because if you use too much force, the frozen berries can crumble.

stack of raspberry chocolate chip cookies

RECIPE FAQ

Do I need to chill the cookie dough?

No, this cookie dough doesn't require chill time for two reasons: 1) the longer the dough rests, the more time is given for the moisture to come out of the berries, 2) the red color pigments in the raspberries will react with the alkaline baking soda and change to a blue color that is not as attractive in the finished cookie.

Why did my cookies spread too much?

If your cookies spread a lot, then it could be that there isn't enough flour or too much baking soda. Make sure to measure your ingredients accurately and when when measuring flour, I recommend to use a scale. These cookies may also spread a lot if the butter is too soft or melted, and if the berries were mashed too much into the dough.

What type of chocolate is best for raspberry chocolate chip cookies?

For the best results, use dark chocolate with over 60% cocoa solids, and use a high quality block of chocolate that you chop into chunks.

How do you get melty puddles of chocolate in chocolate chip cookies?

To get melted puddles with irregular shapes like in these photos, use chopped chocolate from a bar with over 70% cocoa solids. The darker the better when it comes to meltiness because the higher the total cocoa content, the more cocoa butter it will have and that high fat content is what makes chocolate melt and spread easier. Also, block chocolate is tempered as a block that you will break up and expose all sorts of jagged edges whereas chips are tempered in a specific shape that will stay in place.

Why is bar chocolate better than chocolate chips for chocolate chip cookies?

When you chop chocolate from a block you make a variety of different shapes and shards that will get in all the crevices of the cookie dough. So, use your favorite dark chocolate - the kind that you snack on. Using block chocolate instead of chips will also give you better texture in the cookies. Block chocolate has a higher cocoa butter content so it will melt more evenly and readily to create pools of chocolate that will melt into the crevices. It also helps the dough spread. You can also use dark chocolate feves, callets or discs which are often made from couverture chocolate (high cocoa butter chocolate).

Can I use frozen raspberries for these Raspberry Chocolate Chip Cookies?

I would not recommend frozen raspberries since they can release a lot of moisture into the dough and it will cause the cookies to be cakey instead of chewy, and it will also prevent them from browning properly. If your only option is to use frozen raspberries then I would recommend purchasing them soon before you use them and pick raspberries that have no ice crystals around the outside.

Why do I need to freeze the raspberries for this cookie dough?

For this recipe, I do not recommend frozen raspberries. However, I am going to ask you to freeze fresh raspberries. Here's my reasoning: store-bought frozen berries have been frozen for a while by the time you purchase them and they have so many opportunities to get temperature-abused during transportation (from the factory to the warehouse to the grocery store and then to the market shelves). By temperature abuse I'm referring to thawing and refreezing. The berries need to be kept at -18 degrees C throughout the whole transportation chain in order to maintain their quality, but sometimes that just doesn't happen. When many of these freeze-thaw cycles occur, the cell walls of the berries become damaged and the juices will leak out as soon as they thaw. For best results in this recipe, you should place your berries on a lined tray and freeze them individually for 30 minutes to 1 hour to firm them up. They will hold up better in the cookie dough.

STORING & FREEZING

How do I store raspberry chocolate chip cookies?

These cookies are best stored at a cool room temperature for up to 2 days in an airtight container, but after that they should be refrigerated due to the fresh raspberries.

Can I freeze raspberry chocolate chip cookies?

Yes you can freeze these cookies. Just place the cooled cookies in a resealable freezer bag and freeze for up to 3 months. They just need 5-10 minutes to thaw.

How to serve raspberry chocolate chip cookies?

With nothing more than a tall glass of cold milk or maybe with a scoop of vanilla ice cream. Imagine these as the cookies for an ice cream sandwich?

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