Description
There’s something magical about the combination of tart berries and rich chocolate—especially when they’re baked into soft, gooey cookies that feel like a warm hug. These Raspberry Chocolate Chip Cookies are more than just a sweet treat—they’re little reminders of summer’s warmth, no matter the season.
The first time I made these, it was mid-winter. The snow was falling outside, and I was craving something cozy, but also a little bright and unexpected. That’s when the idea of folding raspberries into a classic chocolate chip cookie popped into my mind. The result? A cookie that’s both comfort food and a little celebration in every bite.
What makes this recipe extra special is how the juicy raspberries melt into the dough, creating pockets of tartness that perfectly balance the melty chocolate. They taste like a bakery-style treat you’d buy for a fancy brunch but are surprisingly simple to whip up at home.
Whether you’re baking these for a spring gathering, a cozy weekend indoors, or just because your sweet tooth is calling, these cookies are bound to become a new favorite.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips or chunks
- 1 1/2 cups frozen raspberries (do not thaw)
Instructions
Step 1: Cream the butter and sugars
In a large mixing bowl, beat the room-temperature butter with the brown sugar and granulated sugar until the mixture is creamy and fluffy. This step sets the tone for a perfectly textured cookie—don’t rush it! I like to use a hand mixer or stand mixer, but good old-fashioned elbow grease works too.
Step 2: Add the eggs and vanilla
Mix in the eggs, one at a time, followed by the vanilla extract. This helps bind everything together and adds that classic cookie flavor that brings all the cozy vibes.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry mixture into the wet ingredients, mixing just until combined. Don’t overmix—this helps keep your cookies tender.
Step 4: Stir in the chocolate
Now the best part—add those generous chunks or chips of chocolate. Stir until evenly distributed. You want chocolate in every bite!
Step 5: Gently fold in the raspberries
Using a spatula, gently fold the frozen raspberries into the dough. Be gentle—they’ll break up a little, and that’s okay! It creates beautiful streaks of raspberry throughout the dough, almost like a watercolor painting.
Step 6: Scoop and chill (optional but recommended)
Scoop the dough into balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet. If you have time, chill the dough for 20–30 minutes. This helps prevent spreading and deepens the flavor.
Step 7: Bake
Preheat your oven to 375°F (190°C). Bake the cookies for 8–10 minutes, or until the edges are golden and the centers are just set. Don’t overbake—you want the centers to stay soft and chewy!
Step 8: Cool and enjoy
Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Enjoy them warm, when the chocolate is still melty and the berries are gooey.
Notes
These cookies are best enjoyed the day they’re made, but they stay soft for days! If you’re baking them for an event, they travel well and make for an eye-catching addition to any dessert table.