If you love the idea of combining tart, juicy raspberries with rich chocolate, then this Raspberry Chocolate Chip Cookies Recipe is going to become your new favorite treat. Imagine biting into soft, buttery cookies with bursts of fresh raspberry and pockets of bittersweet chocolate—that’s exactly what we’re making today!
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Why You'll Love This Recipe
I’m excited to share this cookie recipe because it balances fruity freshness and deep chocolate in a way that feels both indulgent and surprisingly light. These cookies have quickly become a crowd-pleaser whenever I bake them for friends.
- Unique Flavor Combo: The tartness from frozen raspberries adds a refreshing contrast to the bittersweet chocolate chunks.
- Perfect Texture: Soft and buttery dough that bakes up with golden edges and tender centers.
- Make-Ahead Friendly: Flash freezing the raspberries keeps them intact and prevents soggy dough.
- Beautiful Presentation: Extra chocolate and berries pressed on top make these cookies look as good as they taste.
Ingredients & Why They Work
For this recipe, quality really matters—especially with the chocolate and raspberries. Choose ripe, fresh raspberries that you can quickly flash freeze, and go for high-quality bittersweet chocolate chunks. The rest of the ingredients are classic cookie essentials that combine to give you that perfect homemade cookie feel.

- Unsalted butter: Softened to create a creamy base and allows control over the saltiness.
- Light brown sugar: Adds moisture and a subtle caramel flavor that deepens the cookie’s taste.
- Granulated sugar: Helps the cookies spread and crisp up just right around the edges.
- Pure vanilla extract: Enhances all the flavors and adds a wonderful warm aroma.
- Large egg: Binds ingredients together and contributes to the cookie’s chewy texture.
- All-purpose flour: The structure backbone of the cookie giving it that classic soft and tender crumb.
- Baking soda and baking powder: Work together to leaven the cookies, making them rise just enough without getting cakey.
- Salt: Balances sweetness and boosts the overall flavor.
- Bittersweet chocolate chunks (70% cocoa solids): Provides intense chocolate flavor and melty pockets of luxury.
- Flash frozen fresh raspberries: Key to adding juicy tartness without making the dough soggy or turning it blue.
Make It Your Way
One of the best things about this Raspberry Chocolate Chip Cookies Recipe is how easy it is to personalize. Whether you love your cookies extra chocolatey, want to add a little crunch, or need to tweak it for a dietary preference, there’s room to make these cookies truly your own.
- Variation: Swap the bittersweet chocolate chunks for white chocolate or milk chocolate if you prefer a sweeter contrast to the tart raspberries. I've tried white chocolate once, and it gave the cookies a creamier, milder note that was a nice twist!
- Nutty Touch: Add ½ cup of chopped toasted pecans or walnuts for some crunch and a warm, nutty depth that pairs beautifully with the fruity and chocolate flavors.
- Seasonal Swap: In colder months, you can use frozen blackberries instead of raspberries. They hold up well when frozen and offer a similar tart burst that complements the chocolate nicely.
- Dairy-Free Option: Replace the butter with a plant-based margarine and use dairy-free chocolate chunks to make these cookies dairy-free and just as tasty.
Step-by-Step: How I Make Raspberry Chocolate Chip Cookies Recipe

Step 1: Flash Freeze the Raspberries for Perfect Texture
This is a crucial step! Spread your fresh raspberries out on a tray lined with waxed or parchment paper and pop them in the freezer for 30 minutes. Freezing them hard prevents the berries from breaking apart during mixing, so you get beautiful bursts of tartness in every bite instead of a purple-blue cookie dough mess.
Step 2: Prep Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper. This helps your cookies bake evenly and stamps out any sticking—plus, cleanup is a breeze!
Step 3: Cream Together Butter and Sugars
In a large bowl, combine your softened unsalted butter with the light brown sugar, granulated sugar, and vanilla extract. Use a spatula or mixer to cream them until the mixture is pale, smooth, and a little fluffy—that’s when you know you’ve got the right texture. Then, beat in the large egg until everything is fully incorporated.
Step 4: Mix and Fold in the Dry Ingredients
Whisk together the all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Gradually fold this mixture into the butter and sugar bowl until just combined. This gentle folding is key so your cookies stay tender.
Step 5: Gently Add Chocolate Chunks and Frozen Raspberries
Fold in the bittersweet chocolate chunks first, then carefully fold in the flash-frozen raspberries. Be very gentle here—over mixing can break down the berries, making your dough wet and sticky and turning it an unexpected blue color from the berry juices. Trust me, a light touch makes all the difference.
Step 6: Shape Your Cookies and Add Toppings
Use a 1.5 oz cookie scoop to portion out dough mounds onto the prepared sheets, spacing them at least 2 inches apart. Press a few extra chocolate chunks on top for that irresistible chocolatey look, then gently break up some frozen raspberries and press them into each dough ball to make your cookies as pretty as they are delicious.
Step 7: Bake to Perfection
Bake your cookies at 350°F for 14 minutes. You want to see golden brown edges with a center that’s still slightly soft. This ensures you keep that buttery, chewy texture along with the juicy raspberry pops.
Step 8: Let Them Cool (If You Can Wait!)
Let your cookies cool right on the baking sheets for 3 minutes after baking—this helps them set perfectly. Then transfer them to a wire rack until completely cooled. That’s when they’re ready for eager hands and happy mouths!
Side Dishes
These cookies are fantastic paired with a glass of cold milk or a cup of freshly brewed coffee or tea. For a special treat, serve alongside vanilla ice cream or a dollop of whipped cream to contrast the fruity tartness and rich chocolate.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Raspberry Chocolate Chip Cookies in an airtight container at room temperature. They stay fresh and chewy for up to 3 days—perfect for quick snacking or sharing with friends and family.
Freezing
You can freeze the baked cookies by placing them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They'll keep well for up to 1 month. Thaw at room temperature before enjoying.
Reheating
Warm your cookies in the oven at 300°F (150°C) for 5-7 minutes to bring back that just-baked softness. You can also microwave a cookie for about 10-15 seconds for a quick warm treat, but watch carefully to avoid drying them out.
Frequently Asked Questions:
Fresh raspberries tend to be softer and more delicate, so freezing them helps keep their shape and prevents the dough from becoming too wet. If you use fresh, expect the dough to be looser and the color may change.
The blue color happens when raspberry juice leaks from broken berries and reacts with the dough. Flash freezing and gentle folding help minimize this.
Yes, you can substitute chocolate chips, but chunks create larger pockets of rich chocolate that complement the tart raspberries beautifully.
If you make larger cookies than 1.5 oz scoops, add 2-3 extra minutes to baking time, but watch carefully so they don’t overbake.
Final Thoughts
Making these Raspberry Chocolate Chip Cookies felt like a little celebration every time I baked a batch. The combination of tart raspberries with bittersweet chocolate in a soft, buttery cookie dough is simply irresistible. Whether you're sharing them with loved ones or enjoying a quiet moment with a cup of tea, these cookies bring a warm, joyful touch to any day. I hope you find just as much happiness baking and savoring them as I did sharing this recipe with you!
Print
Raspberry Chocolate Chip Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Chocolate Chip Cookies featuring soft, buttery dough studded with rich bittersweet chocolate chunks and flash-frozen raspberries that add bursts of juicy tartness. Perfect for a sweet treat that balances fruity and chocolate flavors.
Ingredients
Cookie Dough
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed light brown sugar
- ⅓ cup plus 1 tablespoon 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
Instructions
- Flash Freeze the Raspberries: Place the fresh raspberries on a tray lined with waxed paper or parchment paper and freeze for 30 minutes until fully hardened to prevent them from breaking apart during mixing.
- Preheat the Oven: Set your oven to 350°F (175°C) and line two large cookie sheets with parchment paper to prevent sticking and aid even baking.
- Prepare the Butter Mixture: In a large bowl, combine the softened unsalted butter, light brown sugar, granulated sugar, and vanilla extract. Cream them together using a spatula or mixer until the mixture is pale, smooth, and slightly fluffy. Then, beat in the large egg until fully incorporated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until fully combined. Gradually fold this dry mixture into the butter mixture until just combined.
- Add Chocolate and Raspberries: Gently fold in the bittersweet chocolate chunks. Then carefully fold in the flash frozen raspberries without over mixing to prevent the berries from breaking and making the dough wet and sticky; the juice leakage can also turn the dough blue.
- Shape the Cookies: Using a 1.5 oz cookie scoop, place mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Press additional chocolate chunks on top if desired and break up a few frozen raspberries to press into the dough balls for an appealing look.
- Bake the Cookies: Bake in the preheated oven for 14 minutes or until the edges are golden brown and the centers remain slightly soft.
- Cool the Cookies: Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Notes
- Flash freezing the raspberries is essential to keep them intact when folding into the dough and to avoid excessive moisture.
- Use high-quality bittersweet chocolate chunks (70% cocoa) for a rich chocolate flavor that pairs wonderfully with the tart raspberries.
- Be gentle when folding in the frozen berries to prevent the dough from becoming too wet or sticky.
- Pressing extra chocolate chunks and raspberries on top before baking creates an attractive presentation and enhances flavor in every bite.
- Cookies are best enjoyed the same day but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg




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