These Raspberry Chocolate Chunk Cookies are a delightful twist on the classic chocolate chip cookie, combining the sweetness of raspberries with rich, gooey chocolate chunks. Perfect for any occasion, these cookies are soft, chewy, and bursting with flavor in every bite.
Why You’ll Love This Recipe
- Combines the tartness of raspberries with the richness of chocolate for a perfect balance.
- Easy to prepare with simple ingredients.
- Great for dessert, snacks, or gifting.
- The cookies stay soft and chewy, even after cooling.
- Customizable with your favorite add-ins like nuts or white chocolate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Fresh raspberries
- Chocolate chunks or chips
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries and chocolate chunks, being careful not to crush the raspberries too much.
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes approximately 24 cookies.
- Prep Time: 15 minutes.
- Cook Time: 10-12 minutes.
- Total Time: About 30 minutes.
Variations
- White Chocolate Raspberry Cookies: Substitute chocolate chunks with white chocolate chips for a sweeter contrast.
- Nutty Twist: Add chopped walnuts or pecans for extra texture.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend to make these cookies suitable for gluten-sensitive diets.
- Vegan Option: Replace butter with vegan butter, eggs with flaxseed meal, and use dairy-free chocolate.
- Dark Chocolate Lovers: Opt for dark chocolate chunks for a more intense chocolate flavor.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week.
- Freezing: Freeze the cookie dough balls on a tray, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.
- Reheating: Warm cookies in the microwave for 10-15 seconds to restore their gooey texture.
FAQs
How do I prevent the raspberries from making the dough too wet?
Pat the raspberries dry before folding them into the dough, and handle gently to avoid crushing them.
Can I use frozen raspberries instead of fresh?
Yes, but do not thaw them before use. This helps prevent excess moisture in the dough.
Can I use chocolate chips instead of chunks?
Absolutely, chocolate chips work just as well in this recipe.
How do I make these cookies chewier?
Use more brown sugar than granulated sugar to enhance chewiness.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
Can I add other fruits to this recipe?
Blueberries or chopped strawberries can be used as alternatives or additions to raspberries.
What type of chocolate works best for this recipe?
Semi-sweet or dark chocolate pairs well with the tartness of the raspberries.
Can I make these cookies smaller or larger?
Yes, adjust the baking time accordingly—smaller cookies may take 8-10 minutes, while larger ones may need 12-14 minutes.
Are these cookies suitable for gifting?
Absolutely! Pack them in a decorative tin or box for a thoughtful gift.
Can I use a stand mixer to prepare the dough?
Yes, a stand mixer works perfectly for creaming the butter and sugar and mixing the dough.
Conclusion
Raspberry Chocolate Chunk Cookies are a crowd-pleaser that combines the freshness of raspberries with decadent chocolate in a soft and chewy cookie. Whether you’re baking for a party, a special treat, or just because, this recipe is guaranteed to impress. Try it today and enjoy the delightful blend of flavors!
PrintRaspberry Chocolate Chunk Cookies
These cookies are a delightful twist on the classic chocolate chip cookie, featuring chunks of dark chocolate and bursts of raspberry flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the dark chocolate chunks and frozen raspberries, being careful not to overmix to prevent the raspberries from breaking apart.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, which is ideal for a chewy texture.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using frozen raspberries helps maintain their shape during mixing and baking.
- Avoid overmixing after adding the raspberries to prevent the dough from becoming too wet.
- For a different flavor profile, you can substitute white chocolate chunks for the dark chocolate.