Raspberry Chocolate Chip Cookies
There’s something about the combination of rich dark chocolate and juicy raspberries that just works. These Raspberry Chocolate Chip Cookies are soft and chewy with pools of melty chocolate and bursts of bright, tangy raspberry in every bite. Another reason these cookies are a winner? They’re a no-chill recipe!
What really makes these Raspberry Chocolate Chip Cookies stand out is the texture. The edges bake up slightly crisp, while the center stays soft and rich, almost brownie-like thanks to the dark chocolate. The raspberries bring a little juiciness, creating the perfect contrast of fudgy and fruity. And because the raspberries are frozen, they hold their shape just enough while baking, so you get little pockets of tart, jammy goodness.
If you love the combination of fruit and cookies, be sure to check out my Strawberries and Cream Cookies, Lemon Blueberry Cookies, and Raspberry Crumble Cookies.
Why You’ll Love These Raspberry Cookies
- Rich dark chocolate in every bite- Instead of regular chocolate chips, these cookies use dark chocolate chunks, which melt into gooey pockets of chocolatey goodness.
- Juicy raspberry flavor- The raspberries don’t just add flavor, they bring a fresh, slightly tangy element that keeps the cookies from feeling too rich. Their natural tartness enhances the chocolate and perfectly balances the richness, without being overly sweet.
- Soft and chewy texture- These cookies have a tender melt in your mouth texture with a slight chew. The edges bake up golden and lightly crisp, while the center stays soft without being too cakey.
- Simple ingredients- These cookies feel gourmet, but they come together with simple ingredients you probably already have in your kitchen. The only extra step is using frozen raspberries, which you can find year-round and keep on hand.
Ingredient Notes and Substitutions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Butter- Use unsalted butter and melt it in the microwave or on the stove. Allow it to cool for 20 minutes before mixing it with the sugars.
- Sugar- The combination of brown sugar and white granulated sugar creates the perfect texture. The brown sugar adds moisture and chewiness, while the granulated sugar helps with crisp edges.
- Eggs- I use one large egg. Remove it from the refrigerator 1 hour before mixing to allow it to come to room temperature.
- Vanilla- I use vanilla bean paste but you can substitute with 1 teaspoon vanilla extract.
- Flour- Make sure to spoon and level your flour to avoid dense cookies. All-purpose flour works best, but you could substitute with a 1:1 gluten-free blend if needed.
- Leavening- The combination of baking soda and baking powder helps the cookies rise while maintaining a soft, chewy texture.
- Chocolate- Using chopped dark chocolate instead of chips gives you pools of melted chocolate throughout the cookies. If you prefer, you can swap in semi-sweet or milk chocolate, but dark chocolate helps balance the sweetness. You can also use chocolate chips if that’s what you have available.
- Frozen raspberries- Make sure the raspberries are completely frozen when you add them to the cookie dough. Gently fold them in to avoid crushing them too much.
Step By Step Instructions
STEP 1: Melt the butter. First, melt the butter in the microwave or on the stove. Then, allow it to cool slightly, at least 20 minutes.
STEP 2: Mix the wet ingredients. In a large bowl, combine the cooled melted butter, brown sugar and granulated sugar. Whisk for 2 minutes until the mixture turns into a paste-like consistency. Then, add the egg and vanilla bean paste, stirring until fully incorporated.
STEP 3: Fold in the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Then, slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over mix the dough.
STEP 4: Add the raspberries and chocolate. Gently fold in the frozen raspberries and chopped chocolate. Make sure not to over mix. You should have streaks of raspberries throughout the cookie dough.
STEP 5: Scoop. Use a 2 oz ice cream scoop to scoop the cookie dough. Place 6 cookie dough balls onto a parchment lined baking sheet.
STEP 6: Bake. Preheat oven to 350℉. Then, bake the cookies for 12-13 minutes, rotating the pan halfway through baking. The cookies will have golden brown edges, with slightly soft centers.
STEP 7: Scoot the cookies. Right after baking, place a round cookie cutter (slightly larger than the cookie) over the warm cookie and gently swirl it in a circular motion to reshape.
STEP 7: Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Baking Tips
Use frozen raspberries. Frozen raspberries hold their shape better while baking. After adding the raspberries, the dough will be slightly wet, which is completely normal.
Let the melted butter cool. If the butter is too warm when you add in the sugars, it immediately starts dissolving them. That creates a looser dough and leads to cookies that spread too quickly in the oven. Cooling the butter gives the sugars time to incorporate without melting, which helps the dough hold its shape and bake up thicker.
Spoon and level the flour. When measuring the flour, spoon it into your measuring cup and level it off with a knife. This prevents compacting the flour and ensures the correct amount, avoiding dry and dense cookies.
Choose the right chocolate. The quality of your chocolate really makes a difference here. Opt for a good-quality dark chocolate bar and chop it into chunks for pockets of melty goodness. Lindt 70% or Ghirardelli are both great options.
Do not over bake the cookies. If you like a soft, chewy center, bake the cookies until the edges are just golden and the center looks slightly soft. The cookies will continue to set as they cool.
Frequently Asked Questions
I do not recommend using fresh raspberries, as they tend to break apart in the dough while mixing. Frozen raspberries also hold up better during baking.
No! One of the best things about these cookies is that you don’t need to chill the dough. The longer the dough sits, the more moisture the raspberries release, which can make the dough too wet. For the best results, mix and bake the dough right away.
Chocolate chips container stabilizers to help them hold their shape during baking, which means they wont melt as evenly as the chocolate bar. Using a chocolate bar allows you to cut it into chunks, giving you bigger, gooier pockets of chocolate throughout.
Yes, you can make these into smaller cookies but the texture wont be the same. Smaller cookies tend to be more cake-like because they bake faster and have less dough to spread. With a larger cookie, the dough has more time to melt and spread, creating a chewy, denser texture.
After baking, use a large biscuit cutter (slightly larger than your cookie), and gently scoot the edges of the cookie while they’re still warm. This helps reshape them into a neat, uniform circle for that perfect look.
Storing and Freezing
Store these Raspberry Chocolate Chip Cookies in an airtight container at room temperature for up to 2 days. After that, because of the perishable raspberries, it’s best to refrigerate them to keep them fresh. They will stay good for up to a week inside the refrigerator.
Freezing
Scoop the dough into cookie dough balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag or airtight container. When you’re ready to bake, just pop the frozen dough onto a baking sheet and add a couple extra minutes to the baking time, if necessary.
More Delicious Cookie Recipes
After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
Try These Fruity Dessert Recipes Too!
Raspberry Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup white granulated sugar
- 3/4 cup light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla bean paste
- 1 1/2 cup all-purpose flour , spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup dark chocolate chunks
- 1/2 cup frozen raspberries
Instructions
- First, melt the butter in the microwave or on the stove. Then, allow it to cool slightly, at least 20 minutes.
- In a large bowl, combine the cooled melted butter, brown sugar and granulated sugar. Whisk for 2 minutes until the mixture turns into a paste-like consistency. Then, add the egg and vanilla bean paste, stirring until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Then, slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over mix the dough.
- Gently fold in the frozen raspberries and chopped chocolate. Make sure not to over mix. You should have streaks of raspberries throughout the cookie dough.
- Use a 2 oz ice cream scoop to scoop the cookie dough. Place 6 cookie dough balls onto a parchment lined baking sheet.
- Preheat oven to 350℉. Then, bake the cookies for 12-13 minutes, rotating the pan halfway through baking. The cookies will have golden brown edges, with slightly soft centers.
- Right after baking, place a round cookie cutter (slightly larger than the cookie) over the warm cookie and gently swirl it in a circular motion to reshape. This is optional, but if you want perfectly round cookies, like the ones in my pictures, you'll definitely want to take the extra few seconds to do this.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
I tried out the recipe and the aesthetic did not turn out too bad after scooting with a cutter. However, it was very very pale, as if raw, and it took approx. 15-16min and they are thin. I was wondering how you got them this dark?
Thanks!
Hi there,
I bake my cookies in a convection oven, which circulates the heat and helps them brown more evenly and get that deeper golden color. If you’re baking in a conventional oven they can look lighter, especially in the center, but as long as the edges are set and the bottoms are lightly golden, they’re done. You could also increase the temperature slightly, since every oven bakes differently, or add a couple extra minutes to achieve that color. I hope that helps and thanks so much for leaving a comment, I appreciate the feedback.
I made these today but mine keep coming out super flat. 😭 the taste is 12/10 though. I tried freezing the dough as well and they keep coming out so flat. is there something I can do next time?
Hi Lindsey,
I’m so sorry you’re having difficulties with the recipe. I’m not quite sure why your cookies are turning out flat. Did you allow the butter to cool completely after melting? I usually leave mine for about 20 minutes or so before I mix in the sugars. Also, did you spoon and level the flour? I would try adding 2 tbsp of extra flour, and also make sure to use frozen raspberries, that haven’t been thawed. And yes, you can freeze the dough balls for 20 minutes before baking to see if that helps as well. I also scoot the cookies with a larger cookie cutter once they come out of the oven, which gives them those perfectly round shapes and rippled edges. I hope these suggestions will help with your next batch. Thank you for trying out the recipe and leaving a comment.