If you’ve ever dreamed of a cookie that combines luscious berry freshness with decadent chocolate, then look no further than this Raspberry Chocolate Chunk Cookies Recipe. These cookies are an absolute showstopper, boasting tender, buttery dough dotted with rich dark chocolate chunks and bursts of sweet-tart raspberry. Each bite balances the deep cocoa richness with a subtle fruitiness, making them irresistible whether for a cozy snack or special dessert. Prepare to fall in love with a treat that’s as delightful to make as it is to devour.
Ingredients You’ll Need
The beauty of this Raspberry Chocolate Chunk Cookies Recipe lies in its simplicity and the thoughtful choice of ingredients, each bringing something unique to the table. From the soft, creamy butter that creates the perfect dough base to the juicy raspberries adding freshness, every component plays a key role in building flavor, texture, and that inviting homemade cookie look.
- 1 cup unsalted butter, softened: Ensures a rich and tender cookie texture without extra saltiness.
- 3/4 cup granulated sugar: Adds sweetness and helps with the cookie’s crisp edges.
- 3/4 cup packed brown sugar: Offers moisture and a subtle caramel depth to the flavor.
- 2 large eggs: Bind the ingredients together and provide structure.
- 1 tsp vanilla extract: Enhances the aroma and flavor complexity.
- 2 1/2 cups all-purpose flour: The foundation of the dough, giving it body and shape.
- 1 tsp baking soda: Acts as a leavening agent for slight rise and softness.
- 1/2 tsp salt: Balances the sweetness and boosts overall flavor.
- 1 1/2 cups dark chocolate chunks (or semisweet chocolate): Provides rich, melty pockets of chocolatey goodness.
- 1 cup fresh raspberries (gently mashed or whole): Adds natural tartness and juicy bursts in every bite.
- 1/2 cup rolled oats (optional): Injects subtle chewiness and a hint of wholesome texture.
How to Make Raspberry Chocolate Chunk Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by beating the softened butter together with the granulated and brown sugars until the mixture is light, fluffy, and pale in color. This step is essential because it incorporates air into the dough, which helps create a soft texture in your cookies while giving them a tender crumb that melts in your mouth.
Step 2: Add Eggs and Vanilla
Next, crack in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. These wet ingredients will bring moisture and richness, while the vanilla spices up the flavor, creating a warm aroma that makes your kitchen feel like home.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Combining these beforehand ensures even distribution of the leavening and seasoning, so every bite tastes perfectly balanced.
Step 4: Incorporate Dry Ingredients into Wet
Gradually mix the dry ingredients into the butter-sugar-egg mixture. Stir just until everything comes together—overmixing here can make your cookies tough, so gently fold until no dry streaks remain.
Step 5: Fold in Chocolate Chunks, Raspberries, and Oats
Now for the fun part. Gently fold in the luscious dark chocolate chunks along with the fresh raspberries, which can be lightly mashed or left whole depending on how much juicy texture you want. If you’re using rolled oats, add them here too for a bit of bite and rustic flair. Take care not to break the raspberries too much to keep their burst intact.
Step 6: Chill the Dough (Optional but Recommended)
For best results, chill your dough in the fridge for at least 30 minutes. This step helps the flavors meld, firms up the dough for easier scooping, and prevents the cookies from spreading too thin during baking, resulting in thick, chewy cookies that hold all that fruit and chocolate perfectly.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop generous tablespoon-sized portions a few inches apart to give them room to spread. Bake for 10–12 minutes until the edges are golden but centers remain soft. Let them cool slightly on the sheets because they’ll continue to firm up as they cool.
How to Serve Raspberry Chocolate Chunk Cookies Recipe
Garnishes
To make your cookies even more enticing, consider lightly dusting with powdered sugar for an elegant touch or drizzle a bit of melted chocolate on top for extra indulgence. A fresh raspberry or two on the side can enhance the presentation and echo the cookie flavors beautifully.
Side Dishes
Pair these cookies with a chilled glass of milk or a cup of freshly brewed coffee for a classic combo that never fails. They also shine alongside a scoop of vanilla ice cream, turning your simple treat into a delightful dessert experience.
Creative Ways to Present
Serve these cookies on a rustic wooden board or stack them in a pretty glass jar tied with a ribbon for gifting. You could also sandwich them with raspberry jam or whipped cream for a fun twist that highlights the key flavors in a new way.
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry Chocolate Chunk Cookies fresh by storing them in an airtight container at room temperature. They will stay soft and delicious for up to 4 days, perfect for sneaky treats throughout the week.
Freezing
If you want to enjoy these cookies later, freeze the unbaked dough balls on a baking sheet until firm, then transfer to a freezer bag. You can bake directly from frozen—just add a couple extra minutes to baking time. Baked cookies freeze well too; just thaw at room temperature before enjoying.
Reheating
To revive stored cookies, warm them briefly in the microwave for about 10 seconds or in a low-temp oven for 5 minutes. This brings back that freshly baked softness and allows the chocolate chunks to melt slightly, making every bite heavenly.
FAQs
Can I use frozen raspberries instead of fresh in this recipe?
Yes, frozen raspberries can be used if fresh aren’t available, but gently thaw and drain them well to avoid excess moisture which could make the dough too wet or cookies spread too much.
What type of chocolate works best for these cookies?
Dark chocolate chunks are ideal to balance the sweet and tart flavors, but feel free to use semisweet or even milk chocolate chunks depending on your sweetness preference.
Can I omit oats if I don’t like them?
Absolutely! The oats add texture and a bit of chewiness but are completely optional. Your cookies will still be delicious and wonderfully tender without them.
How do I prevent the raspberries from bleeding too much color into the dough?
Handle raspberries gently and consider using half mashed and half whole. Chilling the dough can also help the colors stay distinct during baking.
Are these cookies gluten-free?
As written, this recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends suitable for baking to make a gluten-free version.
Final Thoughts
This Raspberry Chocolate Chunk Cookies Recipe is truly one of those magical treats that blend simple ingredients into something extraordinary. Whether you’re baking for a loved one, taking them to a gathering, or just indulging in a cozy moment at home, these cookies never disappoint. Go ahead, give them a try—once you experience that burst of raspberry against melty chocolate, you’ll want to make them again and again.
Print
Raspberry Chocolate Chunk Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Raspberry Chocolate Chunk Cookies, combining the rich, gooey texture of dark chocolate chunks with the fresh tartness of raspberries. Perfectly soft and chewy with a hint of oat texture, these cookies are a scrumptious treat that balances sweet and tart flavors in every bite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1 1/2 cups dark chocolate chunks (or semisweet chocolate)
- 1 cup fresh raspberries (gently mashed or whole)
- 1/2 cup rolled oats (optional for added texture)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and assist even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will create a smooth base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning throughout the flour.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cookies.
- Fold in Mix-ins: Gently fold in the dark chocolate chunks, fresh raspberries, and rolled oats, being careful not to crush the raspberries to maintain bursts of tart flavor and retain their texture.
- Scoop and Bake: Using a spoon or cookie scoop, drop heaping tablespoons of dough about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up without breaking.
Notes
- Handle the raspberries gently to avoid them turning the dough pink and mushy; whole berries work best if you prefer less juice in the mix.
- Including rolled oats adds texture and fiber but can be omitted if preferred.
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
- For a chewier texture, slightly underbake the cookies by a minute or two.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
