Raspberry Chocolate Chip Cookies

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There’s nothing quite like the combination of tart raspberries and rich chocolate wrapped up in a warm, chewy cookie. These Raspberry Chocolate Chip Cookies are the perfect balance of sweet and tangy, with bursts of fresh fruit and melty chocolate in every bite. Whether you’re baking for a special occasion, a cozy night in, or just to satisfy a sweet craving, this recipe will quickly become a favourite.

In this post, we’ll cover everything you need to know, from ingredients to step-by-step instructions, tips and tricks for perfect cookies, and even a FAQ section to troubleshoot any baking issues.

Let’s dive in!

Why You’ll Love These Raspberry Chocolate Chip Cookies

✔️ Perfect Flavor Balance – The tartness of raspberries pairs beautifully with the sweetness of chocolate.
✔️ Soft and Chewy Texture – A slightly crisp edge with a soft, gooey center.
✔️ Easy to Make – No fancy ingredients or techniques required.
✔️ Customizable – Use white, milk, or dark chocolate chips to match your taste.

Now, let’s get to the recipe!

Ingredients

For about 18–20 cookies, you’ll need:

Wet Ingredients:

• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 ½ cups (190g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt

Mix-ins:

• ¾ cup (130g) chocolate chips (dark, semi-sweet, or white)
• ½ cup (70g) fresh raspberries, gently chopped

Step-by-Step Instructions

Step 1: Prepare Your Baking Tools

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This step helps create a soft and chewy cookie texture.

Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract until fully combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.

Step 6: Fold in Chocolate Chips and Raspberries

Gently fold in the chocolate chips first, then carefully fold in the chopped raspberries. Raspberries are delicate, so try not to overmix—this prevents them from breaking down too much.

Step 7: Scoop and Shape

Using a cookie scoop or spoon, drop 1.5-inch mounds of dough onto your lined baking sheet, spacing them about 2 inches apart.

Step 8: Bake to Perfection

Bake for 10–12 minutes, or until the edges turn lightly golden while the centers remain soft.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips and Tricks for the Best Raspberry Chocolate Chip Cookies

🔹 Use Fresh or Frozen Raspberries Wisely – Fresh raspberries work best, but if using frozen, don’t thaw them first; this helps prevent excess moisture in the dough.

🔹 Don’t Overmix – When adding the raspberries, fold gently to avoid turning your dough pink and overly wet.

🔹 Chill the Dough for Extra Chewiness – If you have time, refrigerate the dough for 30 minutes before baking. This helps create a thicker, chewier cookie.

🔹 Experiment with Chocolate – Dark chocolate adds richness, white chocolate adds creaminess, and milk chocolate keeps it classic.

🔹 Use a Cookie Scoop – This ensures evenly sized cookies, which bake uniformly.

🔹 Add Nuts for Crunch – Chopped almonds, walnuts, or pecans can add a delightful crunch.

Customization Ideas

💡 Make It Vegan – Use plant-based butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free chocolate chips.

💡 Gluten-Free Option – Swap all-purpose flour with a 1:1 gluten-free flour blend.

💡 Turn Them into Cookie Bars – Press the dough into an 8×8-inch pan and bake at 350°F (175°C) for 20–25 minutes for thick, chewy cookie bars.

💡 Extra Flavor Boost – Add ½ teaspoon of almond extract or a pinch of cinnamon for a unique twist.

Frequently Asked Questions (FAQ)

Q: Can I use frozen raspberries?

Yes! If using frozen raspberries, do not thaw them beforehand, or they will release too much moisture into the dough.

Q: How do I store these cookies?

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months.

Q: Why did my cookies turn out too soft or mushy?

This could be due to too much moisture from the raspberries. Make sure to pat them dry before adding them to the dough.

Q: Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 2 days or freeze it in portioned scoops for up to 3 months. Just bake straight from the freezer, adding an extra minute or two to the baking time.

Q: Can I make these cookies dairy-free?

Yes! Use dairy-free butter and chocolate chips to make them completely dairy-free.

Q: How do I make these cookies extra chewy?

Chilling the dough before baking, using more brown sugar than white sugar, and slightly underbaking the cookies will help create a chewier texture.

Final Thoughts

Raspberry Chocolate Chip Cookies are a delightful twist on a classic cookie recipe. With bursts of juicy fruit and rich chocolate, they’re a crowd-pleaser for any occasion. Whether you’re making them for a party, a cozy weekend treat, or just to satisfy your sweet tooth, this recipe is sure to impress.

So, what are you waiting for? Preheat your oven and get baking!

If you try this recipe, let me know in the comments how it turned out. Happy baking! 🍪✨