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Raspberry Chocolate Chunk Cookies Recipe

Raspberry Chocolate Chunk Cookies Recipe


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4.7 from 17 reviews

  • 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

Scale

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

  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