Imagine sinking your teeth into soft, golden-edged cookies with bursts of tart raspberry and rich bittersweet chocolate in every bite—sounds dreamy, right? This Raspberry Chocolate Chip Cookies Recipe is just that, and I can’t wait to share how easy and rewarding it is to bake these delightful treats at home.
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Why You'll Love This Recipe
I absolutely adore how these cookies come out—soft in the center with golden edges, studded with juicy raspberry pops and deep chocolate chunks. They’re uniquely comforting and indulgent without being too sweet.
- Flash Frozen Raspberries: Keeps the berries intact and prevents the dough from getting soggy or blue.
- Bittersweet Chocolate Chunks: Adds just the right touch of rich, slightly bitter chocolate that balances the tartness.
- Perfect Texture: Soft centers with golden, slightly crisp edges—just the way cookie lovers like them.
- Simple Yet Special: Requires just common ingredients you probably have, with a twist that feels gourmet.
Ingredients & Why They Work
Most of these ingredients are pantry staples, but the star here is definitely the flash frozen fresh raspberries paired with bittersweet chocolate chunks. When shopping, opt for good-quality chocolate and very fresh raspberries before freezing them; it truly makes a difference in flavor and texture.

- Unsalted Butter: Softened to cream smoothly with sugars for a tender cookie base.
- Light Brown Sugar: Adds moisture and a slight caramel depth to the dough.
- Granulated Sugar: Provides balance and helps with cookie spread and crisp edges.
- Pure Vanilla Extract: Heightens all the sweet flavors and adds warmth.
- Large Egg: Binds ingredients together and adds richness.
- All-Purpose Flour: Forms the structure while keeping cookies tender.
- Baking Soda: Helps cookies rise and spread just right.
- Baking Powder: Gives a subtle lift for a light texture.
- Salt: Enhances sweetness and balances flavor.
- Bittersweet Chocolate Chunks 70% Cocoa Solids: Provides rich, intense chocolate pockets.
- Flash Frozen Fresh Raspberries: Keeps their whole shape and tart flavor intact during baking.
Make It Your Way
One of the best things about this Raspberry Chocolate Chip Cookies Recipe is how easy it is to adapt to your tastes or needs. Whether you want to mix things up for a special occasion or tweak it for dietary preferences, the possibilities are deliciously endless!
- Variation: For a dairy-free twist, substitute the unsalted butter with a quality plant-based butter. I’ve tried this substitution, and it yields wonderfully soft cookies with the same rich flavor.
- Variation: Love a bit more tartness? Add a teaspoon of lemon zest to the dough for a bright citrus kick that pairs beautifully with the raspberries and chocolate.
- Seasonal Variation: During berry season, fresh (but not frozen) raspberries work well if handled very gently. Just reduce the freeze time since fresh berries can release more juice.
- Chocolate Choice: If bittersweet isn’t your favorite, semisweet or even milk chocolate chunks work just as well. I personally enjoy bittersweet because it balances the raspberry tartness perfectly.
- Chewier or Crisper: For chewier cookies, take them out as soon as edges turn golden and centers feel soft. For crispier, bake an extra 1-2 minutes, watching carefully.
Step-by-Step: How I Make Raspberry Chocolate Chip Cookies Recipe

Step 1: Flash Freeze the Berries
Start by spreading your fresh raspberries out on a tray lined with waxed or parchment paper. Pop them in the freezer for 30 minutes until they’re solid. This little trick keeps the berries from breaking apart when mixed into the dough and stops the juice from turning your dough blue and sticky. I always find flash freezing crucial for keeping that perfect burst of fruity flavor in every bite.
Step 2: Preheat and Prep
While the raspberries chill, preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper to prevent sticking and allow for even baking. This prep ensures your cookies come out with gorgeous golden edges and soft, tender centers.
Step 3: Cream the Butter and Sugars
In a large bowl, cream together the softened unsalted butter, light brown sugar, granulated sugar, and vanilla extract with a spatula until the mixture looks pale, smooth, and fluffy. This can take a few minutes, but it’s worth it for that perfect cookie texture. Then add in the egg and mix until fully incorporated.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until everything is evenly blended. This step helps your cookies rise just right and develop the perfect crumb.
Step 5: Combine Wet and Dry Mixtures
Gradually fold your dry ingredient mix into the butter and sugar base. Be gentle here to avoid overmixing—keep folding until the dough looks uniform but still soft and a bit loose.
Step 6: Gently Add Chocolate and Frozen Raspberries
Fold in the bittersweet chocolate chunks first, then carefully add your flash frozen raspberries. Handle the dough very gently to avoid crushing the berries, which helps maintain their shape and keeps your dough from turning wet and blue. This bit of delicacy gives you those perfectly spotted cookies with bursts of fruit.
Step 7: Shape Your Cookies
Use a 1.5-ounce cookie scoop to portion out dough mounds onto your prepared sheets, spacing them about 2 inches apart. For a fancy touch, press a few extra chocolate chunks and a few broken frozen raspberries on top of each mound before baking. It not only looks lovely but adds an extra pop of flavor in every cookie.
Step 8: Bake Until Golden
Bake the cookies for exactly 14 minutes. You’re looking for golden-brown edges with centers still soft to the touch. This ensures a melt-in-your-mouth interior that remains chewy but not doughy—perfect balance!
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheets for 3 minutes to firm up just a little, then transfer them to a wire rack to cool completely. This prevents sogginess and ensures that irresistible texture from edge to center.
Top Tip
Having baked these Raspberry Chocolate Chip Cookies Recipe more times than I can count, I’ve picked up a few tricks to ensure they come out perfect every time. These tips help maintain the balance between the tart raspberries and rich chocolate without losing that beautiful cookie texture.
- Flash Freeze the Raspberries: I can’t stress this enough—freezing the berries solid on parchment before mixing them in prevents the dough from getting soggy and keeps lovely bursts of raspberry throughout the cookie.
- Gentle Folding: When adding the frozen raspberries, I always fold them in carefully to avoid crushing and leaking juice, which helps keep my dough from turning blue or too wet.
- Bake Just Right: Pull the cookies out once the edges are golden and centers still soft. They continue to set while cooling, giving you that perfect chewy yet tender bite.
- Use Parchment Paper or Silicone Mats: This simple step saves me from sticky situations and keeps the bottoms golden without adding extra grease.
How to Serve Raspberry Chocolate Chip Cookies Recipe

Garnishes
For an extra pop, sprinkle some powdered sugar over the top right before serving to highlight the cookies' golden edges and add a delicate sweetness. Fresh raspberries or a few bittersweet chocolate shavings on the side make for a stunning presentation, especially if you’re serving them at a gathering.
Side Dishes
These cookies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to complement the tart raspberry and rich chocolate flavors. For drinks, a hot cup of coffee, a glass of cold milk, or even a fruity iced tea can round out this delightful dessert treat.
Make Ahead and Storage
Storing Leftovers
Store your Raspberry Chocolate Chip Cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 4 days, making it easy to enjoy their delicious flavor over several afternoons or evenings.
Freezing
If you want to keep these cookies longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They keep well frozen for up to 3 months. When you’re ready to indulge, thaw at room temperature or warm directly in the oven.
Reheating
To bring back that fresh-baked warmth, pop the cookies into a 300°F oven for about 5 minutes. This gently softens them without drying out the texture. Alternatively, a quick zap in the microwave for 10 seconds works wonders if you’re in a hurry!
Frequently Asked Questions:
Fresh raspberries are delicious but freezing them first is key to prevent the dough from becoming too wet and blue-tinged. If you only have fresh, add them gently and expect a slightly more moist dough.
Bittersweet chocolate chunks with 70% cocoa solids provide the perfect balance to the tart raspberries. However, you can substitute semisweet chocolate if you prefer a sweeter note.
To achieve a chewier texture, bake the cookies until the edges are golden but the centers still feel soft. They’ll firm up as they cool, keeping that delightful chewiness.
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just gently bring it back to a scoopable consistency before shaping and baking.
Final Thoughts
Baking these Raspberry Chocolate Chip Cookies Recipe has become one of my absolute favorite treats — a little bit of tart raspberry magic combined with rich chocolate in a soft, comforting cookie. Whether you're baking for a crowd or just for yourself, remember that a gentle touch and a little patience make all the difference. I hope these tips and tricks help you enjoy baking and sharing these cookies as much as I do. Happy baking!
Print
Raspberry Chocolate Chip Cookies Recipe
- Prep Time: 40 minutes
- Freezing Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 54 minutes
- Yield: 14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Raspberry Chocolate Chip Cookies featuring a perfect balance of tart frozen raspberries and rich bittersweet chocolate chunks. Flash freezing the berries keeps them intact during baking, ensuring bursts of fruity flavor in every bite. These cookies are soft in the center with golden edges, making them an irresistible treat.
Ingredients
Cookie Dough
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed light brown sugar
- ⅓ cup plus 1 tablespoon 80g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 ⅓ cups 190g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 142g bittersweet chocolate chunks 70% cocoa solids
- ½ cup 60g flash frozen fresh raspberries, plus extra 30g for topping
Instructions
- Flash Freeze the Berries: Place the fresh raspberries on a tray lined with waxed or parchment paper and freeze them for 30 minutes until they are hardened. This prevents them from breaking apart in the dough.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F and line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Dough Base: In a large bowl, cream together the very soft butter, brown sugar, granulated sugar, and vanilla extract using a spatula until the mixture is pale, smooth, and fluffy. Then mix in the egg until it's fully incorporated.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly blended.
- Mix Dry Ingredients into Wet: Slowly fold the dry mixture into the butter and sugar mixture until fully combined, being careful not to overmix.
- Add Chocolate and Raspberries: Gently fold in the chocolate chunks followed by the flash frozen raspberries. Handle gently to prevent the berries from breaking and releasing juices, which can make the dough wet and blue-tinged.
- Shape the Cookies: Using a 1.5 oz cookie scoop, place mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Press extra chocolate chunks and some broken frozen raspberries on top of each dough ball for an attractive finish.
- Bake: Bake the cookies for 14 minutes until the edges are golden brown but the centers remain slightly soft.
- Cool: Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
Notes
- Flash freezing the raspberries is essential to keep them from turning the dough wet and blue due to juice leakage.
- Handle the dough gently after adding berries to preserve their shape.
- You can substitute bittersweet chocolate chunks with semisweet chocolate if preferred.
- For chewier cookies, take them out as soon as edges turn golden and centers are soft; they will set more as they cool.
- Use parchment paper or silicone baking mats to prevent sticking without adding extra grease.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg




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