Name: Raspberry Chocolate Chunk Cookies
Prep time: 15 min
Cook time: PT-485869H32M29S
Total time: PT-485869H32M29S
Cuisine: American
Ingredients: 1 cup salted butter, softened; ¾ cup light brown sugar, packed; ½ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup dark chocolate chunks; 1 ½ cups frozen raspberries

These Raspberry Chocolate Chunk Cookies are a delightful twist on the classic chocolate chip cookie. I love how the tartness of the raspberries pairs perfectly with the rich, melty dark chocolate chunks, all nestled within a soft and chewy cookie base. They’re a treat that’s both comforting and indulgent.

Why You’ll Love This Recipe

I find this recipe to be a wonderful combination of flavors and textures. The sweetness of the chocolate balances the tartness of the raspberries, creating a harmonious bite every time. Plus, using frozen raspberries makes it convenient to enjoy these cookies year-round. Whether I’m baking for a special occasion or just craving something sweet, these cookies always hit the spot.

Ingredients

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

1 cup salted butter, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup dark chocolate chunks
1 ½ cups frozen raspberries

Directions

I start by preheating the oven to 350°F and lining a baking sheet with parchment paper.
In the bowl of my stand mixer fitted with the paddle attachment, I beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and creamy, about 2-3 minutes.
I add the eggs and vanilla extract, beating again until combined, and make sure to scrape down the sides and bottom of the bowl as needed.
Next, I add the flour, baking soda, and salt, mixing on low speed until just combined.
Gently, I stir in the dark chocolate chunks and frozen raspberries, being careful not to mash the raspberries too much.
Using a 2-tablespoon cookie scoop, I drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake the cookies for 10-12 minutes, or until the edges are lightly golden.
After baking, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies. The preparation time is about 15 minutes, and the baking time is 10-12 minutes per batch. Including cooling time, I can have these cookies ready to enjoy in just under an hour.

Variations

I enjoy experimenting with this recipe by making a few variations:

Chocolate Choices: Sometimes, I use semisweet or milk chocolate chips instead of dark chocolate chunks for a different flavor profile.
Berry Options: I’ve tried using frozen blueberries or chopped strawberries in place of raspberries, and they work wonderfully.
Nutty Addition: Adding a half cup of chopped nuts, like walnuts or pecans, gives the cookies a delightful crunch.

Storage/Reheating

To keep the cookies fresh, I store them in an airtight container at room temperature for up to 3 days. For longer storage, I freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. When I’m ready to enjoy them, I let them thaw at room temperature or warm them in the microwave for about 10-15 seconds.

FAQs

What type of chocolate works best in these cookies?

I prefer using dark chocolate chunks because they provide a rich flavor that complements the tartness of the raspberries. However, semisweet or milk chocolate chips also work well if I want a sweeter cookie.

Can I use fresh raspberries instead of frozen?

I find that frozen raspberries hold their shape better during mixing and baking. Fresh raspberries can be too delicate and may break apart, affecting the texture of the cookies.

How can I prevent the cookies from spreading too much?

To minimize spreading, I make sure not to overmix the dough and ensure that the butter is softened but not melted. Chilling the dough for about 30 minutes before baking can also help maintain the cookies’ shape.

Can I make the dough ahead of time?

Yes, I often prepare the dough in advance and refrigerate it for up to 48 hours. When I’m ready to bake, I let the dough sit at room temperature for about 10-15 minutes to make scooping easier.

Are these cookies suitable for special occasions?

Absolutely! I find these cookies to be a hit at gatherings, especially during the holidays or Valentine’s Day. Their vibrant appearance and delightful flavor make them a festive treat.

Conclusion

These Raspberry Chocolate Chunk Cookies have become a favorite in my household. I love how the combination of tart raspberries and rich chocolate creates a cookie that’s both comforting and a bit sophisticated. Whether I’m baking for family, friends, or just myself, these cookies never disappoint.