I put a modern spin on the classic chocolate chip cookie by folding in fresh raspberries, creating a delightful combination of sweet, melty chocolate and juicy, tart berries with a soft, chewy center and slightly crisp edges.
Why I’ll Love This Recipe
I love how these cookies delight with the rich sweetness of chocolate against the lively burst of fresh raspberries. The texture is just right—soft and chewy in the center with a slight crisp around the edges—and the vibrant fruit makes them feel fresh and special. They’re simple to make yet feel indulgent.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries, chopped
1 1/2 cups semi-sweet chocolate chips
directions
Preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Gently fold in the chopped raspberries and chocolate chips—being careful not to mash the berries.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly browned. Allow the cookies to cool on the sheets briefly, then transfer to a wire rack to cool completely.
Servings and timing
Yield: 24 cookies
Prep time: 15 minutes
Bake time: 12 minutes
Total time: 27 minutes
Variations
I experiment with substitutions a lot, and here are some ideas I’ve tried or considered:
Swap semi-sweet chips for dark or white chocolate chips to change the flavor profile.
Make it gluten-free by using a suitable flour blend.
Choose dairy-free butter and chocolate for a dairy-free treat.
If fresh raspberries aren’t available, swirl in raspberry jam instead.
Add chopped nuts, like pecans or almonds, for extra crunch.
storage/reheating
I store these cookies in airtight containers and here’s what I found works best:
Room temperature: Up to 3 days.
Refrigerated: Up to a week.
Freezing dough: Freeze shaped dough balls on a sheet, then transfer to a freezer bag—stay fresh up to 3 months; bake from frozen, adding a few extra minutes to baking time.
Reheating: Warm in the microwave for 10–15 seconds or in a 350 °F (175 °C) oven for about 5 minutes for that fresh-baked feel.
FAQs
1. Can I use frozen raspberries instead of fresh?
I prefer to use them frozen without thawing—they hold their shape better and avoid releasing excess moisture into the dough.
2. Why are my cookies spreading too much?
If they spread excessively, I check that the dough was chilled properly and I avoided overmixing—especially with raspberries—to help maintain their structure.
3. Can I enhance the raspberry flavor with raspberry extract?
Yes, a small amount of raspberry extract can intensify the fruit flavor—feel free to experiment!
4. What chocolate chips are best for these cookies?
Semi-sweet chocolate chips are my go-to, but I’ve found that dark chips add a nice contrast to the tart raspberries.
5. Why did my cookie dough become dry?
If it feels too dry, I add a teaspoon of milk at a time until the texture feels right.
Conclusion
I’ve shared how I fall for these cookies—the juicy raspberries, melty chocolate, chewy interiors, and crisp edges make them feel both comforting and exciting. They’re simple but impressive, perfect for casual snacking or sharing at gatherings. I always enjoy experimenting with different mix-ins and sharing the results.
A modern twist on classic chocolate chip cookies featuring juicy raspberries and melty chocolate chips with a soft, chewy center and slightly crisp edges.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries, chopped
1 1/2 cups semi-sweet chocolate chips
Instructions
Preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Gently fold in the chopped raspberries and chocolate chips—being careful not to mash the berries.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly browned. Allow cookies to cool on the sheets briefly, then transfer to a wire rack to cool completely.
Notes
Use frozen raspberries if fresh ones aren’t available—do not thaw before adding.
If cookies spread too much, chill the dough before baking and avoid overmixing.
Raspberry extract can be used to enhance flavor.
Semi-sweet, dark, or white chocolate chips all work well.
