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!

Course Dessert, Snack

Cuisine American

Keyword raspberry, cookies, chew, dark chocolate, no chill, melty, chocolate chunks

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 248

Author Kristen-The Epicurean Mouse

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.

Notes

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.

Nutrition