If you love the perfect balance of sweet and tart with a hint of chocolate indulgence, this Raspberry Chocolate Chunk Cookies Recipe will become your new go-to treat. These cookies deliver soft, chewy bites studded with rich dark chocolate chunks and bursts of juicy fresh raspberries, creating a delightful harmony of flavors and textures that will brighten any snack time or dessert moment.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to nailing this Raspberry Chocolate Chunk Cookies Recipe. Each one plays a vital role in building the cookie’s structure, taste, and that irresistible texture—making every bite a little celebration.
- 1 1/2 cups all-purpose flour: The base that provides structure and chewiness to the cookies.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a soft texture without spreading too thin.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 1/2 cup unsalted butter (softened): Adds richness and gives the cookies a tender crumb.
- 1/2 cup brown sugar (packed): Brings a deep caramel flavor and moisture for chewiness.
- 1/4 cup granulated sugar: Adds crunch and balances the brown sugar’s richness.
- 1 large egg: Binds the dough together and contributes to that soft texture.
- 1 teaspoon vanilla extract: Lifts the entire flavor profile with warm, sweet notes.
- 3/4 cup dark chocolate chunks: The star chocolate pieces that melt in every bite.
- 3/4 cup fresh raspberries (patted dry): Provide bursts of juicy tartness and vibrant color.
- Optional flaky sea salt for topping: Enhances sweet and fruity flavors with a touch of savory crunch.
How to Make Raspberry Chocolate Chunk Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the flour, baking soda, and salt in a medium bowl. This ensures even distribution of the leavening agent and seasoning, which is crucial for consistent texture and flavor throughout the cookie dough.
Step 2: Cream Butter and Sugars
In a separate large bowl, beat the softened unsalted butter with both the brown and granulated sugars until the mixture becomes light and creamy. This step incorporates air, giving your cookies a tender crumb and rich, caramelized notes thanks to the brown sugar.
Step 3: Mix in Egg and Vanilla
Next, add the egg and vanilla extract to the butter and sugar mixture, blending until everything is fully combined. The egg acts as the binding agent, while that splash of vanilla enhances the cookie’s aromatic depth.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet, stirring gently until just combined. Overmixing here can toughen the dough, so aim for a smooth yet slightly lumpy batter—this will keep your cookies delightfully soft and tender.
Step 5: Fold in Chocolate Chunks and Raspberries
Carefully fold in the dark chocolate chunks, distributing them evenly throughout the dough. Then gently fold in the fresh raspberries, mindful not to crush them to retain their juicy bursts inside your cookies.
Step 6: Scoop and Bake
Scoop heaping tablespoon-sized portions onto parchment-lined baking sheets, spacing the dough balls comfortably apart. Sprinkle with flaky sea salt if desired for that perfect sweet-salty contrast. Bake at 350°F (175°C) for 10 to 12 minutes, until edges turn golden and centers are set but still soft. Let cool on the sheet for five minutes before transferring to a wire rack to finish cooling.
How to Serve Raspberry Chocolate Chunk Cookies Recipe
Garnishes
A light sprinkle of flaky sea salt after baking adds a gourmet finish that highlights the sweetness while making the chocolate and raspberry flavors pop wonderfully. You can also add a drizzle of melted white chocolate on top for an elegant twist.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a warm cup of coffee or tea, elevating snack time to a cozy, indulgent moment. For a more decadent dessert, serve alongside vanilla ice cream or fresh whipped cream to balance the rich chocolate and tart raspberry notes.
Creative Ways to Present
Try stacking the Raspberry Chocolate Chunk Cookies Recipe on a pretty plate, tied with a rustic ribbon for gifting or special occasions. You can also sandwich a layer of raspberry jam or chocolate ganache between two cookies for a show-stopping treat your guests will rave about.
Make Ahead and Storage
Storing Leftovers
Store your leftover Raspberry Chocolate Chunk Cookies in an airtight container at room temperature for up to three days to keep them soft and fresh. Placing a slice of bread inside the container helps maintain moisture and chewiness.
Freezing
You can freeze the cookie dough balls before baking by placing them on a baking sheet, freezing until firm, then transferring to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time. Baked cookies freeze well too—just thaw at room temperature.
Reheating
Warm the cookies in a microwave for about 10-15 seconds or in a low oven (around 300°F) for 5 minutes to bring back that fresh-out-of-the-oven softness and gooey chocolate melting goodness.
FAQs
Can I use frozen raspberries for this Raspberry Chocolate Chunk Cookies Recipe?
Absolutely! Just use them straight from the freezer without thawing to avoid adding excess moisture to the dough, which could affect cookie texture.
What type of chocolate chunks work best?
Dark chocolate chunks provide the perfect bittersweet contrast to the tart raspberries, but feel free to experiment with semi-sweet or even white chocolate chunks for a different flavor profile.
Can I substitute almond extract for vanilla?
Yes! Adding 1/4 teaspoon of almond extract can add a lovely nutty undertone that complements both the raspberries and chocolate beautifully.
Why is it important to pat the raspberries dry?
Removing excess moisture prevents the dough from becoming too wet and helps the cookies maintain their shape and texture during baking.
How can I make these cookies crispier?
If you prefer a crispier cookie, bake a minute or two longer, but keep an eye on them to avoid overbaking. Also, reducing the amount of brown sugar can result in a firmer bite.
Final Thoughts
There’s something truly magical about the way raspberries and chocolate come together in this Raspberry Chocolate Chunk Cookies Recipe, creating a treat that’s as irresistibly delicious as it is simple to make. Whether you’re baking for loved ones or enjoying a quiet moment with a sweet snack, these cookies are sure to bring joy. So grab your ingredients, get mixing, and treat yourself to this wonderful fusion of flavors today!
Print
Raspberry Chocolate Chunk Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft, chewy Raspberry Chocolate Chunk Cookies, blending fresh raspberries and rich dark chocolate chunks for the perfect balance of tartness and sweetness. This easy-to-make recipe yields tender cookies with a hint of vanilla and an optional sprinkle of flaky sea salt to enhance the flavors, making them an irresistible dessert or snack.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup dark chocolate chunks
- 3/4 cup fresh raspberries (patted dry)
- Optional: flaky sea salt for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agent and seasoning evenly throughout the dough.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light, creamy, and well aerated, which will contribute to the cookie’s soft texture.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and sugars, mixing until fully combined to enrich the dough and add flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which could make the cookies tough.
- Fold in Chocolate Chunks and Raspberries: Carefully fold in the dark chocolate chunks, then gently fold in the fresh raspberries, being cautious to not crush the berries and cause excess moisture in the dough.
- Scoop Dough onto Baking Sheets: Using a tablespoon, scoop heaping portions of dough onto the lined baking sheets, spacing them apart to allow for spreading during baking. Optionally, sprinkle each cookie with flaky sea salt for a flavor contrast.
- Bake Cookies: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely, preserving their delicate texture.
Notes
- Ensure raspberries are completely dry before folding into the dough to prevent excess moisture that could affect cookie texture.
- If using frozen raspberries, add them directly without thawing to minimize added moisture.
- For a flavor twist, consider adding 1/4 teaspoon almond extract to the batter or substituting dark chocolate chunks with white chocolate chunks.
