Description
These Best-Ever Raspberry Chocolate Cookies combine the rich, melty goodness of chocolate with the tart, fruity burst of fresh raspberries. Perfectly chewy with just the right amount of crisp edges, these cookies are a delightful twist on the classic chocolate chip cookie, infusing a fresh berry flavor into every bite. They are easy to make, using common pantry ingredients, and can accommodate various types of chocolate and raspberry options.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (1 stick, chilled straight from the fridge, cut into cubes)
- 1/4 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (measured correctly)
- 1 teaspoon baking soda
- 1/2 teaspoon salt (or sea salt for topping)
Mix-ins
- 1 cup chocolate (chips or chunks, white, milk, dark, or a combo)
- 1/2 cup raspberries (fresh, frozen, or freeze-dried)
Instructions
- Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking your cookies.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the cold, cubed butter with the light brown sugar and granulated sugar until the mixture becomes light and fluffy. This helps to create a tender cookie texture.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed butter and sugars and mix until fully incorporated and smooth.
- Combine Dry Ingredients: Gradually mix in the all-purpose flour, baking soda, and salt until just combined, being careful not to overmix to maintain cookie tenderness.
- Fold in Chocolate and Raspberries: Gently fold in your choice of chocolate chips or chunks, followed by the raspberries. If using fresh raspberries, fold very gently to prevent them from breaking up too much unless you prefer the flavor more fully dispersed. If using frozen raspberries, mix until evenly distributed.
- Scoop Dough: Use a large or medium cookie scoop to drop dough balls onto a baking sheet lined with parchment paper. Space scoops at least 2 inches apart to allow cookies to spread without merging.
- Optional Chill: For thicker cookies, refrigerate the dough balls for 15–30 minutes before baking. This helps control spreading for a thicker end result.
- Bake Cookies: Bake on ungreased, light-colored aluminum baking sheets until the bottoms turn slightly golden brown, approximately 10–12 minutes. They may appear soft but will firm up upon cooling for a chewy texture. Bake longer if a firmer cookie is desired.
- Cool: Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack. This cooling period allows the cookies to set properly and avoid breaking apart.
Notes
- Use parchment paper and light-colored aluminum baking sheets for the best and most even baking results.
- Cookie baking time is around 10-12 minutes, but can be adjusted a few extra minutes for a less soft, firmer cookie.
- Placing the cookie dough in the fridge before baking helps the cookies hold their shape and results in thicker cookies.
- It’s fine if raspberries break up inside the dough; this can intensify the raspberry flavor throughout the cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cookies, chocolate chip cookies, berry chocolate cookies, easy cookie recipe, chewy chocolate cookies
