Name: Raspberry Chocolate Chip Cookies Recipe
Prep time: 1 h 10 min
Cook time: 14 min
Total time: 54 min
Cuisine: American
Ingredients: ½ cup 113g unsalted butter, softened; ½ cup 110g packed light brown sugar; ⅓ cup plus 1 tbsp 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

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.

A stack of four thick cookies with a golden-brown color and visible chunks of dark chocolate and bright red raspberries throughout each layer sits on a dark wooden board. Around the stack, fresh red raspberries and scattered shavings of dark chocolate add texture and color contrast. The background is softly blurred with a warm beige tone, and the surface beneath the board has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Chocolate Chip Cookies Recipe
Top Tip
How to Serve Raspberry Chocolate Chip Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Chocolate Chip Cookies Recipe

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.

Flat lay of a small block of unsalted butter, a small mound of packed light brown sugar, a small pile of granulated sugar, a small white bowl of pure vanilla extract, one large whole egg with a clean shell, a small heap of all-purpose flour, a pinch of baking soda and baking powder each arranged delicately as fine white powders, a pinch of salt, a small white bowl filled with bittersweet chocolate chunks, a small white bowl containing flash frozen fresh raspberries, all ingredients neatly spaced and symmetrically placed on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

This image shows a close-up of a soft cookie broken into two pieces on a white marbled surface with white parchment paper underneath. The cookie has a golden brown color with melted dark brown chocolate chunks and bright red raspberries embedded within. Around the cookie, there are whole fresh raspberries with a textured, bumpy surface and dark chocolate shavings scattered nearby. Part of a white plate is visible holding more cookies with the same texture and colors. The background is a bright pink color, adding contrast to the overall warm tones of the cookie and raspberries. photo taken with an iphone --ar 2:3 --v 7

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

A clear glass bowl holds thick cookie dough mixed with dark chocolate chunks and bright red raspberries, creating a dense, textured mix with cream and red colors. A white spatula is stuck inside the dough, showing the sticky texture. The bowl is placed on a white marbled surface, and there is a white circle with the number 6 in black at the top left corner of the image. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use fresh raspberries instead of frozen?

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.

What type of chocolate works best?

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.

How can I make these cookies chewier?

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.

Can I make the dough ahead of time?

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!