Name: Raspberry Chocolate Chunk Cookies
Prep time: 15 min
Cook time: PT-484985H31M15S
Total time: PT-484985H31M15S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup dark chocolate chunks; 1 cup fresh raspberries

These Raspberry Chocolate Chunk Cookies are a heavenly blend of tart raspberries and rich, indulgent chocolate chunks nestled inside a soft, chewy cookie. Perfect for cookie enthusiasts or anyone seeking a vibrant twist on a classic, they offer a bakery-quality experience right from my own kitchen.

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between sweet and tart. The fresh raspberries add juicy bursts of flavor, while the dark chocolate chunks provide a deep richness. Plus, the dough comes together effortlessly, making it an ideal treat for busy days or impromptu dessert cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark chocolate chunks
1 cup fresh raspberries

Optional substitutions:

Vegan butter or margarine for a dairy-free option
Gluten-free flour blends for a gluten-free version
Coconut sugar or sugar substitutes to reduce sugar content

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Gently fold in the dark chocolate chunks and fresh raspberries, being careful not to crush the raspberries.
Scoop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. The preparation takes around 15 minutes, and baking takes 10-12 minutes per batch. Cooling time adds another 10 minutes, so I can have these ready in about 35-40 minutes.

Variations

Swap dark chocolate with white chocolate for a sweeter flavor contrast.
Add a handful of chopped nuts, like pecans or almonds, for extra crunch.
Substitute raspberries with blackberries or chopped strawberries for different fruity notes.
Add a sprinkle of sea salt on top before baking for a sweet-salty flavor explosion.
Make mini cookies by using a teaspoon instead of a tablespoon to scoop the dough.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I add a slice of bread to the container. For longer storage, I freeze the cookies in a zip-top bag for up to 3 months. When ready to eat, I reheat them in a 300°F oven for 3-5 minutes or microwave them for about 10-15 seconds to enjoy them warm and gooey again.

FAQs

Can I use frozen raspberries instead of fresh ones?

I can use frozen raspberries, but I find fresh ones give a better texture and less excess moisture. If using frozen, I recommend adding them straight from the freezer without thawing.

Why are my cookies spreading too much?

This usually happens if the butter is too warm or if I didn’t chill the dough. I chill the dough for 30 minutes if I want thicker cookies.

Can I use milk chocolate instead of dark chocolate?

Absolutely, I swap the dark chocolate for milk chocolate if I prefer a sweeter cookie flavor.

How do I prevent the raspberries from breaking apart in the dough?

I fold the raspberries in gently by hand and avoid overmixing to keep them whole and juicy inside the cookies.

Can I prepare the dough ahead of time?

Yes, I prepare the dough and refrigerate it for up to 24 hours. I just bring it to room temperature slightly before scooping and baking.

Conclusion

These Raspberry Chocolate Chunk Cookies are truly irresistible, combining fresh, fruity bursts with rich chocolate goodness in every bite. I love making these whenever I need a quick, impressive dessert that delights everyone. Whether for a special occasion or just a sweet moment at home, these cookies never disappoint.