Name: Raspberry Chocolate Chip Cookies Recipe
Prep time: 1 h 10 min
Cook time: 14 min
Total time: 54 min
Cuisine: American
Ingredients: 1 ⅓ cups 190g all-purpose flour; ¼ teaspoon baking soda; ¼ teaspoon baking powder; ½ teaspoon salt; 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 cup 142g bittersweet chocolate chunks (70% cocoa solids), plus extra for topping; ½ cup 60g flash frozen fresh raspberries, plus 30g extra for topping

Whenever I want a cookie that’s irresistibly soft with a little twist, I turn to this sensational Raspberry Chocolate Chip Cookies Recipe. The combo of tart raspberries and bittersweet chocolate chunks makes each bite a perfect balance of flavors you’ll crave again and again.

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 remember the first time I bit into one of these—juicy raspberries bursting alongside rich chocolate chunks, with a cookie that’s soft, chewy, and just lightly crisp on the edges. It immediately became my go-to treat for when I need that special sweet fix!

Fresh yet Frozen Raspberries: Flash freezing keeps their shape and flavor intact for bursts of fruity freshness in each bite.
Bittersweet Chocolate Chunks: Deep cocoa richness balances the tart berries perfectly without being too sweet.
Soft and Chewy Texture: Thanks to a blend of butter and two sugars, these cookies stay tender and melt in your mouth.
Easy to Bake: With simple steps and common ingredients, anyone can whip these up in under an hour.

Ingredients & Why They Work

Choosing the right ingredients is key to these amazing cookies. I always recommend picking good quality chocolate chunks and fresh raspberries if you can. And don’t skip that flash freezing step—it really makes all the difference in texture and flavor.

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 to cream smoothly, giving tender chewiness without excess saltiness.
Light Brown Sugar: Adds moisture and caramel notes that deepen the flavor and softness.
Granulated Sugar: Balances the sweetness and helps cookies spread just right.
Pure Vanilla Extract: Enhances the overall flavor with warm, aromatic complexity.
Large Egg: Binds everything together and gives structure to the dough.
All-Purpose Flour: Provides the perfect base for a chewy but sturdy cookie.
Baking Soda: Helps cookies rise and develop a tender crumb.
Baking Powder: Adds a slight lift and soft texture without heaviness.
Salt: Balances sweetness and enhances other flavors in the dough.
Bittersweet Chocolate Chunks (70% cocoa): For rich chocolate pockets that contrast beautifully with the berries.
Flash Frozen Fresh Raspberries: Keeps shape and flavor intact, so you get juicy pops of tartness without soggy dough.

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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

One of the best parts of the Raspberry Chocolate Chip Cookies Recipe is how easy it is to make your own spin on it. Whether you're in the mood for a little extra chocolate or want to switch up the berries for a seasonal twist, this recipe welcomes your creativity.

Chocolate Swap: I’ve tried replacing bittersweet chocolate chunks with dark chocolate chips, and the cookies still come out rich and beautifully balanced. It’s a great option if you prefer a slightly sweeter bite.
Berry Variations: If raspberries aren’t in season, frozen blackberries or blueberries work wonderfully too—just make sure to flash freeze them first to keep the dough texture perfect.
Diet-Friendly Adjustments: For a dairy-free version, swap the butter with a plant-based alternative that behaves well when creamed, like coconut oil or vegan butter. It’s still delicious, with that same chewy softness.
Extra Nuts: Adding a handful of chopped walnuts or pecans gives these cookies a lovely crunch and nutty flavor that complements the tart berries.
Garnish Ideas: Don’t be shy about pressing extra chocolate chunks and broken frozen raspberries on top of each dough mound before baking — it makes the cookies look irresistible and adds that burst of flavor with every bite.

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: Flash Freeze Those Raspberries

Start by spreading your fresh raspberries evenly on a tray lined with waxed or parchment paper. Pop them into the freezer for about 30 minutes until they’re firm. This simple step helps the berries keep their shape and flavor when folded into the dough, preventing them from turning mushy and turning the cookie dough an unappetizing blue.

Step 2: Preheat & Prepare Your Baking Sheets

Set your oven to 350°F and line two large cookie sheets with parchment paper. This not only keeps your cookies from sticking but also helps them bake evenly with perfectly crisp edges.

Step 3: Cream the Butter and Sugars

In a large bowl, combine ½ cup of softened unsalted butter with ½ cup light brown sugar and ⅓ cup plus 1 tablespoon granulated sugar. Add 1 teaspoon pure vanilla extract. Using a spatula or mixer, beat this mixture until it’s pale, smooth, and has a light fluffiness — about 2-3 minutes. Then, mix in 1 large egg until it’s fully incorporated. This step is key for tender, chewy cookies.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together 1⅓ cups all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon salt. Make sure they are fully blended so that your cookies rise evenly and develop that perfect texture.

Step 5: Combine Wet and Dry Mixtures

Add your dry ingredients to the butter and sugar mixture. Gently fold them together using a spatula until just combined. Be careful not to overmix here to keep your cookies tender and soft.

Step 6: Fold in Chocolate Chunks and Raspberries

Carefully fold in 1 cup of bittersweet chocolate chunks first, then gently fold in the flash frozen raspberries—½ cup plus extra for topping. Using a light hand keeps the berries intact so you’ll enjoy those delightful bursts of freshness without soggy dough.

Step 7: Shape & Add Extra Toppings

Using a 1.5 oz cookie scoop, drop mounds of dough onto your lined baking sheets, spacing them at least 2 inches apart to allow room for spreading. Press a few extra chocolate chunks and broken frozen raspberries right on top of each mound to give your cookies that irresistible, bakery-style look and added flavor.

Step 8: Bake to Golden Perfection

Pop them in your preheated oven and bake for 14 minutes. You’ll want the cookies to be golden brown around the edges but still soft and slightly underbaked in the center. This ensures that chewy texture we all love.

Step 9: Cool and Enjoy

Let your cookies rest on the baking sheets for 3 minutes after removing them from the oven. This helps them firm up just enough so they don’t fall apart. Then transfer them to a wire rack to cool completely for the best texture. Now, go ahead and savor those luscious bursts of raspberry mixed with rich chocolate—pure bliss.

Top Tip

Mastering the art of these Raspberry Chocolate Chip Cookies Recipe means paying close attention to the little things that make a big difference. These tips will help you achieve that perfect balance of texture and flavor every time.

Flash Freeze the Raspberries: From my experience, freezing raspberries separately on parchment paper for 30 minutes is a game-changer. It keeps them whole and prevents the dough from turning wet or blue during mixing.
Use Two Sugars for Texture: Mixing both light brown sugar and granulated sugar gives the cookies that tender chewiness with a slight crisp edge—something I discovered after a few tries adjusting sweetness and texture.
Gentle Folding: When adding frozen raspberries, fold them in very gently. I’ve found that overmixing crushes the berries, leading to a soggy dough and spreading too much juice.
Don’t Overbake: Taking the cookies out as soon as the edges turn golden brown keeps the centers soft and melt-in-your-mouth, just like the perfect dessert treat should be.

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

These cookies already come packed with flavor, but a little extra never hurts! Try garnishing with a sprinkle of powdered sugar for a touch of elegance. You can also drizzle a bit of melted bittersweet chocolate over the cooled cookies for added decadence. Fresh raspberries or a small dollop of whipped cream on the side make for a beautiful presentation and an extra fruity touch.

Side Dishes

Serve these Raspberry Chocolate Chip Cookies alongside a scoop of vanilla bean ice cream or a creamy latte for a cozy afternoon treat. A cold glass of milk or a cup of herbal tea, such as chamomile or mint, also pairs beautifully to balance the sweet and tart flavors. For an indulgent dessert platter, add some fresh berries and dark chocolate squares on the side.

Make Ahead and Storage

Storing Leftovers

Once your Raspberry Chocolate Chip Cookies have cooled completely, store them in an airtight container at room temperature where they will stay fresh and chewy for up to 3 days. Keeping them well sealed prevents them from drying out and helps lock in that soft center and crispy edge texture we all love.

Freezing

If you want to enjoy these cookies later, they freeze beautifully! Simply place fully cooled cookies in a freezer-safe container or zip-top bag, layering parchment paper between them to prevent sticking. They freeze well for up to 2 months. When you're ready, thaw them overnight at room temperature or warm gently in a low oven for a freshly-baked feel.

Reheating

To bring back that fresh-out-of-the-oven warmth, pop your cookies into a preheated 300°F oven for about 5 minutes. This revives their soft, gooey centers and gently crisps the edges again—perfect for impressing guests or satisfying late-night sweet cravings.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?

Fresh raspberries can be used, but the recipe benefits greatly from flash freezing because it helps keep the berries intact and prevents the dough from becoming too wet. If using fresh berries, you might want to freeze and dry them first as instructed to avoid soggy cookies.

Why do the raspberries make the dough blue sometimes?

When raspberries break apart during mixing, their juices can bleed into the dough creating a blueish tint. Using flash frozen raspberries and folding them in gently helps minimize this color change while preserving the fruity bursts in your cookies.

Can I substitute the bittersweet chocolate chunks with chocolate chips?

Yes, dark chocolate chips can be used as a substitute. Bittersweet chocolate chunks provide larger pockets of chocolate and a slightly more intense cocoa flavor, but chocolate chips work well too for a tasty variation.

How do I know when the cookies are perfectly baked?

Look for cookies that are golden brown around the edges but still soft in the center. Baking for 14 minutes at 350°F usually hits this sweet spot. Be careful not to overbake to maintain a chewy texture.

Final Thoughts

Baking these Raspberry Chocolate Chip Cookies is truly a joy—from the bursting tartness of the frozen raspberries to the rich bittersweet chocolate chunks melting in every bite. With a little patience to flash freeze the berries and careful gentle folding, you’ll be rewarded with cookies that are tender, chewy, and packed with flavor. I hope this recipe brings a warm smile to your kitchen and a little sweet joy to your day. Happy baking!