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

• Master this simple recipe with basic ingredients and minimal technical skills, perfect for bakers of all levels.
• Experience the delightful combination of rich chocolate chunks and tangy raspberries in every delectable bite.
• Enjoy as a cozy afternoon snack, dessert after dinner, or a homemade gift that will make everyone smile.

What Goes in Raspberry Chocolate Chunk Cookies

• Butter: Provides rich flavor and tender texture, best when softened at room temperature.
• Granulated Sugar, Brown Sugar: Creates sweetness and helps with cookie caramelization, choose high-quality sugars for better taste.

• Egg: Helps bind ingredients and adds structure to the cookie, use large room temperature eggs.
• Vanilla Extract: Adds depth of flavor, pure vanilla extract recommended for best taste.

• All-Purpose Flour: Provides structure and base for the cookie, use fresh and sifted for smooth texture.
• Baking Soda, Baking Powder: Helps cookies rise and spread, ensure they are fresh and not expired.
• Salt: Balances sweetness and enhances overall flavor profile.
• Chocolate Chunks: Adds rich chocolate pockets, use high-quality dark or milk chocolate for best results.
• Fresh Raspberries: Brings tartness and fruity moisture to the cookies, choose ripe and firm berries.

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

• All-purpose flour
• Baking soda
• Baking powder
• Salt

Slowly incorporate dry mixture into wet ingredients until dough forms.

Step 4: Introduce Delicious Chunks

• Chocolate chunks
• Fresh raspberries

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

• Gentle Raspberry Handling: Fold raspberries delicately to prevent crushing, maintaining beautiful whole fruit pieces throughout the cookie dough.
• Chill Dough for Perfect Texture: Refrigerate cookie dough for 30 minutes before baking to prevent excessive spreading and enhance flavor development.
• Prevent Berry Bleeding: Lightly coat raspberries in flour before adding to dough to minimize color bleeding and maintain distinct fruit pockets.
• Smart Storage Strategy: Store cookies in a single layer between parchment paper to preserve their delicate raspberry and chocolate chunk structure.
• Temperature Precision Matters: Use room temperature butter and egg for smoother dough integration and more consistent cookie texture.

Keeping Raspberry Cookies Fresh and Soft

• Store cooled cookies in an airtight container lined with parchment paper, keeping layers separate to prevent sticking. Refrigerate for up to 5 days for maximum freshness.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months without losing texture or flavor.
• Keep cookies at room temperature in a sealed container for 2-3 days, ensuring they remain soft and delicious.
• Warm refrigerated or thawed cookies in the microwave for 10-15 seconds or in a preheated 300F oven for 3-4 minutes to restore their just-baked warmth and softness.

Pairing Ideas for Raspberry Chocolate Treats

• Rich espresso balanced with smooth vanilla perfectly complements the chocolate and raspberry flavors, enhancing the cookie's sweetness without overwhelming its delicate taste.
• Cool, tart sorbet cuts through the cookie's richness, creating a refreshing palate-cleansing experience that highlights the cookie's fruity notes.
• Bubbly, light pink wine provides a sophisticated contrast, its crisp acidity and subtle berry undertones beautifully echoing the cookies' raspberry and chocolate elements.
• Silky, mild mascarpone offers a luxurious creamy texture that softens the cookie's bold flavors, creating an indulgent dessert-like pairing.

Flavor Combinations to Try with Raspberry Cookies

• Gluten-Free Raspberry Chocolate Chunk Cookies: Replace wheat flour with almond or gluten-free blend for a celiac-friendly version that maintains the cookie's soft texture and rich flavor.
• Vegan Raspberry Chocolate Option: Swap butter for coconut oil, use flax egg instead of chicken egg, and select dairy-free chocolate chunks to create a plant-based cookie that's equally delicious.
• Low-Sugar Raspberry Chocolate Variation: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while preserving the cookie's natural sweetness and indulgent profile.
• Dairy-Free Raspberry Chocolate Alternative: Use coconut butter or margarine in place of traditional butter, ensuring those with dairy restrictions can still enjoy these decadent cookies without compromising taste.

Raspberry Chocolate Chunk Cookies Recipe

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4.7 from 17 reviews

• Total Time: 27 minutes
• Yield: 12 1x

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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.

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Ingredients

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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

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Instructions

1. Warm the kitchen oven to 350F (175C) and cover baking trays with parchment paper for smooth cookie release.
2. Whip softened butter with granulated and brown sugars until the mixture becomes airy and pale, creating a smooth base for the cookie dough.
3. Incorporate egg and vanilla extract into the butter-sugar mixture, blending thoroughly to create a uniform wet component.
4. Sift together flour, baking soda, baking powder, and salt in a separate vessel, ensuring even distribution of leavening agents.
5. Gradually integrate dry ingredients into the wet mixture, stirring minimally to prevent developing tough cookie texture.
6. Delicately fold chocolate chunks into the developing dough, distributing them evenly throughout the mixture.
7. Gently introduce fresh raspberries, carefully mixing to prevent crushing the fragile fruit and maintaining distinct berry pockets.
8. Portion dough using a tablespoon measure, creating uniform mounds positioned two inches apart on prepared baking sheets.
9. Place cookies in preheated oven and bake for 10-12 minutes, watching for golden edges and slightly underdone centers.
10. Remove cookies from oven and let them rest on baking sheets for five minutes to stabilize their structure.
11. 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