Name: Raspberry Chocolate Chip Cookies Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Cuisine: American
Ingredients: ½ cup 113g unsalted butter, softened; ½ cup 110g packed light brown sugar; ⅓ cup plus 1 tbsp 80g granulated sugar; 1 teaspoon 5ml pure vanilla extract; 1 large egg; 1 ⅓ cups 190g all-purpose flour; ¼ teaspoon baking soda; ¼ teaspoon baking powder; ½ teaspoon salt; 1 cup 142g bittersweet chocolate chunks (70% cocoa solids), plus extra for topping; ½ cup 60g flash frozen fresh raspberries, plus 30g extra for topping

If you love the classic combo of sweet and tart, you’re going to adore this Raspberry Chocolate Chip Cookies Recipe. These cookies are soft, chewy, and packed with bittersweet chocolate chunks and bursts of tangy raspberries—trust me, they’re pure magic fresh from the oven!

A stack of four thick cookies with a golden-brown color and visible chunks of dark chocolate and bright red raspberries throughout each layer sits on a dark wooden board. Around the stack, fresh red raspberries and scattered shavings of dark chocolate add texture and color contrast. The background is softly blurred with a warm beige tone, and the surface beneath the board has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Chocolate Chip Cookies Recipe
Top Tip
How to Serve Raspberry Chocolate Chip Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Chocolate Chip Cookies Recipe

Why You'll Love This Recipe

I still get excited making these Raspberry Chocolate Chip Cookies because the fresh-tart flavor of raspberries really elevates the classic chocolate chip cookie vibe. They’re perfect when you want something a little unexpected but totally comforting.

Perfect Balance: The tartness of the raspberries pairs beautifully with rich, bittersweet chocolate chunks.
Soft & Chewy Texture: These cookies stay soft in the center while getting those crisp, golden edges we all crave.
Flash Frozen Berries: Using flash frozen raspberries keeps the dough from turning soggy or blue, locking in juicy bursts of flavor.
Simple Ingredients: You likely have most of these pantry staples on hand, making it easy to whip up anytime.

Ingredients & Why They Work

To nail these cookies, a few key ingredients really help bring out the best flavors and textures. When shopping, look for quality unsalted butter and high-percentage bittersweet chocolate chunks to balance the tartness of the raspberries.

Flat lay of a small block of unsalted butter, a small mound of packed light brown sugar, a small pile of granulated sugar, a small white bowl of pure vanilla extract, one large whole egg with a clean shell, a small heap of all-purpose flour, a pinch of baking soda and baking powder each arranged delicately as fine white powders, a pinch of salt, a small white bowl filled with bittersweet chocolate chunks, a small white bowl containing flash frozen fresh raspberries, all ingredients neatly spaced and symmetrically placed on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Softened butter adds richness and helps achieve that tender, chewy crumb.
Light Brown Sugar: Adds a subtle molasses flavor and moisture for a soft texture.
Granulated Sugar: Works with brown sugar to add sweetness and encourage browning.
Pure Vanilla Extract: Enhances the overall flavor and brings warmth to the dough.
Egg: Binds the ingredients and contributes to cookie structure.
All-Purpose Flour: The base for our dough giving it the perfect balance between tender and sturdy.
Baking Soda & Baking Powder: These leavening agents give the cookies just the right amount of rise and softness.
Salt: Balances sweetness and deepens flavor.
Bittersweet Chocolate Chunks: I go for 70% cocoa solids to get that rich, intense chocolate flavor.
Flash Frozen Fresh Raspberries: Keeps the berries firm and prevents the dough from turning soggy or blue. Plus, they add bursts of tangy freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

These Raspberry Chocolate Chip Cookies are already a perfect harmony of sweet and tart, but don’t be afraid to get creative and make them your own! Whether you’re adjusting textures, trying different chocolates, or adding a sprinkle of nuts, there’s plenty of room to customize this classic treat.

Chocolate Swap: I once substituted the bittersweet chocolate chunks with semisweet chocolate chips for a slightly sweeter bite. It was a hit with the family, especially the kids who prefer a milder chocolate note.
Nutty Crunch: Adding a handful of chopped toasted pecans or walnuts gave the cookies a delightful crunch and an earthy depth that paired beautifully with the raspberries.
Gluten-Free Version: For a gluten-free twist, I replaced the all-purpose flour with a 1:1 gluten-free flour blend and didn’t notice any difference in texture or flavor—it’s a great option for friends with dietary restrictions!
Seasonal Fruit: Feel free to experiment with other flash-frozen berries like blueberries or blackberries for a different burst of flavor while keeping that juicy, soft cookie texture.

Step-by-Step: How I Make Raspberry Chocolate Chip Cookies Recipe

This image shows a close-up of a soft cookie broken into two pieces on a white marbled surface with white parchment paper underneath. The cookie has a golden brown color with melted dark brown chocolate chunks and bright red raspberries embedded within. Around the cookie, there are whole fresh raspberries with a textured, bumpy surface and dark chocolate shavings scattered nearby. Part of a white plate is visible holding more cookies with the same texture and colors. The background is a bright pink color, adding contrast to the overall warm tones of the cookie and raspberries. photo taken with an iphone --ar 2:3 --v 7

Step 1: Freeze Those Raspberries

Start by placing your fresh raspberries on a tray lined with waxed or parchment paper. Pop them into the freezer for 30 minutes until they’re firm and flash frozen. This little trick keeps the berries intact during mixing and baking, preventing your dough from becoming soggy or turning an unexpected shade of blue.

Step 2: Prep Your Oven and Baking Sheets

While your berries chill, preheat the oven to 350°F. Line two large cookie sheets with parchment paper to ensure easy cookie removal and help your baking sheets stay clean. This step saves you from sticky situations later on!

Step 3: Cream the Butter and Sugars

In a large bowl, use a spatula to cream together the softened unsalted butter, packed light brown sugar, granulated sugar, and vanilla extract until the mixture is pale, smooth, and slightly fluffy. This usually takes a few minutes of gentle folding. Then, mix in the egg until it’s fully incorporated and the batter looks silky.

Step 4: Mix the Dry Ingredients

Whisk together the all-purpose flour, baking soda, baking powder, and salt in a medium bowl. This ensures your leavening agents and salt are evenly distributed — key for consistent texture and flavor in every cookie.

Step 5: Combine Wet and Dry Mixtures

Gently fold the dry ingredients into your creamed butter and sugars, stirring just until the dough comes together evenly. Be careful not to overmix here — you want tender, soft cookies, not tough ones.

Step 6: Fold in Chocolate and Berries

First, fold in the bittersweet chocolate chunks so they’re evenly dispersed through the dough. Then gently fold in the flash-frozen raspberries with a light hand — this keeps the berries from breaking apart and turning the dough wet and sticky. Seeing little bursts of raspberry is part of the charm!

Step 7: Scoop and Top the Dough

Use a 1.5 oz cookie scoop to drop dough mounds onto your prepared cookie sheets, spacing them at least 2 inches apart to give the cookies room to spread. Press a few extra chocolate chunks and broken frozen raspberries on top of each mound for that irresistible, rustic look and an extra burst of flavor.

Step 8: Bake to Perfection

Bake your cookies at 350°F for 14 minutes. Watch for golden edges and slightly soft centers – that’s the sweet spot for chewy, tender cookies that still hold their shape and when the chocolate chunks are perfectly melted but not burnt.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheets for 3 minutes — this helps them firm up just enough before transferring to a wire rack to cool completely. This step ensures you get that perfect chewy texture without crumbling cookies everywhere.

Top Tip

Mastering these Raspberry Chocolate Chip Cookies Recipe is all about preserving the delicate balance between juicy raspberries and rich chocolate chunks. Here are some tips I've discovered that make all the difference.

Flash Freeze Your Raspberries: Flash freezing the raspberries before folding them in keeps them from bursting and turning your dough into a sticky, wet mess. It also helps maintain their bright flavor and lovely texture in the finished cookie.
Gentle Folding: When you add raspberries to the dough, fold them in very gently and just enough to distribute them without breaking. Overmixing risks releasing berry juices that can discolor and over-soften the dough.
Use Bittersweet Chocolate Chunks: Choosing bittersweet chocolate chunks with 70% cocoa solids gives a deep, rich counterpoint to the tart raspberries, and the chunk size adds wonderful texture pockets in each bite.
Don’t Overbake: Pull your cookies out when edges are golden but centers remain soft. This ensures soft, chewy cookies that are extra satisfying and highlight the fresh berry burst.

How to Serve Raspberry Chocolate Chip Cookies Recipe

A clear glass bowl holds thick cookie dough mixed with dark chocolate chunks and bright red raspberries, creating a dense, textured mix with cream and red colors. A white spatula is stuck inside the dough, showing the sticky texture. The bowl is placed on a white marbled surface, and there is a white circle with the number 6 in black at the top left corner of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a pretty and flavor-packed finish, sprinkle a few extra frozen raspberries and chocolate chunks on top right before baking. When serving, consider dusting the cookies lightly with powdered sugar or a drizzle of melted white chocolate for an elegant touch. Fresh raspberry leaves or mint sprigs also add a beautiful hint of green and freshness on your serving platter.

Side Dishes

These cookies go perfectly with a chilled glass of milk or a hot cup of black coffee. For a more indulgent treat, pair them with vanilla ice cream or a dollop of whipped cream topped with a raspberry coulis. A simple fresh fruit salad or berry compote on the side can also complement the tartness and richness beautifully.

Make Ahead and Storage

Storing Leftovers

Store your freshly baked Raspberry Chocolate Chip Cookies in an airtight container at room temperature to keep them soft and chewy. They will stay delicious for up to 3 days, making them a perfect make-ahead treat for busy days or unexpected guests.

Freezing

If you want to keep these cookies longer, freezing is your friend. Simply place cooled cookies in an airtight freezer-safe container or zip-lock bag, separating layers with parchment paper to prevent sticking. They will keep well frozen for up to 2 months.

Reheating

To enjoy frozen cookies at their best, let them thaw at room temperature for about 15 minutes. For that freshly-baked warmth, pop them in the oven at 300°F for 5 minutes—just enough to soften the cookies without drying them out and to refresh the chocolate chunks’ melty goodness.

Frequently Asked Questions:

Can I use fresh raspberries instead of flash-frozen?

You can, but fresh raspberries are more delicate and prone to breaking apart in the dough, which can make it wetter and messier. Flash freezing helps to keep their shape and distribution intact, giving the best texture for this recipe.

Why do the cookies turn blue sometimes?

That blueish tint happens when raspberry juices bleed into the dough, especially if berries are overmixed or thaw too quickly. Flash freezing and gentle folding prevent this from happening by minimizing juice leakage.

Can I substitute chocolate chips for the chocolate chunks?

Absolutely! Semisweet or dark chocolate chips work well if you prefer, but chunks provide larger pockets of melty chocolate that pairs wonderfully with the tart raspberries.

How do I know when the cookies are perfectly baked?

Look for golden edges with centers still slightly soft to the touch. They will firm up as they cool, resulting in soft, chewy cookies full of berry bursts and chocolate richness.

Final Thoughts

Baking these Raspberry Chocolate Chip Cookies Recipe has been such a joyful experience, combining fresh tartness with deep bittersweet chocolate in a soft, chewy bite. I hope these tips and serving ideas inspire you to create your own batch of heartwarming cookies to share—or enjoy with a cozy moment all to yourself. Happy baking!