Raspberry Chocolate Chunk Cookies Recipe for Sweet Bliss
Sweet memories of childhood baking come alive with these raspberry chocolate chunk cookies that surprise and delight.
Warm kitchen aromas will draw you closer to this unexpected treat.
Bursts of tangy fruit complement rich chocolate pieces in every delectable bite.
Soft, chewy textures create a perfect balance between classic comfort and playful innovation.
Each cookie promises a moment of pure, indulgent bliss.
Gather your ingredients and let the baking magic begin.
Why Raspberry Chocolate Chunk Cookies Feel Fancy
What Goes in Raspberry Chocolate Chunk Cookies
Fats and Sweeteners:Binding and Flavor Enhancers:Dry Ingredients and Mix-Ins:How to Bake Raspberry Chocolate Cookies Just Right
Step 1: Fire Up the Oven
Warm the oven to 350F and cover baking sheets with parchment paper.
Step 2: Create Creamy Base
In a large mixing bowl, whip butter, white sugar, and brown sugar until soft and airy. Blend in egg and vanilla until smooth.
Step 3: Combine Dry Elements
Separately, mix:Slowly incorporate dry mixture into wet ingredients until dough forms.
Step 4: Introduce Delicious Chunks
Softly integrate:Fold gently to prevent raspberry mashing.
Step 5: Form Cookie Rounds
Scoop dough into small mounds, placing them two inches apart on prepared sheets.
Step 6: Bake to Perfection
Slide trays into oven and bake 10-12 minutes. Edges should look set while centers remain slightly soft.
Step 7: Cool and Enjoy
Rest cookies on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.
Baking Tips for Gooey and Fruity Cookies
Keeping Raspberry Cookies Fresh and Soft
Pairing Ideas for Raspberry Chocolate Treats
Flavor Combinations to Try with Raspberry Cookies
Print
Raspberry Chocolate Chunk Cookies Recipe
- Total Time: 27 minutes
- Yield: 12 1x
Description
Chocolate-studded raspberry cookies bring sweet-tart magic straight from Mediterranean kitchens to classic American baking. Rich dark chocolate chunks and tangy raspberries create a perfect harmony you’ll crave again and again.
Ingredients
Main Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (135g) dark or semi-sweet chocolate chunks
- ¾ cup (90g) fresh raspberries
Sugars and Sweeteners:
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
Wet Ingredients and Binding Agents:
- ½ cup (113g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Warm the kitchen oven to 350F (175C) and cover baking trays with parchment paper for smooth cookie release.
- Whip softened butter with granulated and brown sugars until the mixture becomes airy and pale, creating a smooth base for the cookie dough.
- Incorporate egg and vanilla extract into the butter-sugar mixture, blending thoroughly to create a uniform wet component.
- Sift together flour, baking soda, baking powder, and salt in a separate vessel, ensuring even distribution of leavening agents.
- Gradually integrate dry ingredients into the wet mixture, stirring minimally to prevent developing tough cookie texture.
- Delicately fold chocolate chunks into the developing dough, distributing them evenly throughout the mixture.
- Gently introduce fresh raspberries, carefully mixing to prevent crushing the fragile fruit and maintaining distinct berry pockets.
- Portion dough using a tablespoon measure, creating uniform mounds positioned two inches apart on prepared baking sheets.
- Place cookies in preheated oven and bake for 10-12 minutes, watching for golden edges and slightly underdone centers.
- Remove cookies from oven and let them rest on baking sheets for five minutes to stabilize their structure.
- Transfer cookies to wire cooling rack, allowing them to reach complete room temperature and achieve optimal texture.
Notes
- Handle Raspberries Gently: Carefully fold raspberries into the dough to prevent crushing, maintaining their delicate structure and preventing color bleeding throughout the cookie.
- Prevent Moisture Issues: Lightly dust raspberries with flour before adding to the dough to help absorb excess moisture and prevent soggy cookies.
- Freezing Option: Freeze individual cookie dough balls before baking to help maintain their shape and prevent spreading, especially with delicate fruit ingredients.
- Dairy-Free Adaptation: Swap butter with coconut oil or vegan butter alternatives and use dairy-free chocolate chunks to create a vegan-friendly version of these indulgent cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Daves Miller
Contributing Chef & Culinary Educator
Expertise
Education
Sullivan University, Louisville, Kentucky
White Mountains Community College, Berlin, New Hampshire
Daves is the friendly face guiding you through flavorful, fuss-free recipes at Picture Perfect Meals.
He studied culinary arts at Sullivan University and embraced Baking and Pastry Arts at White Mountains Community College. Daves specializes in comforting meals with vibrant flavors, highlighting fresh, seasonal ingredients.