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 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!

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

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.

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 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.

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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 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

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 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:

Can I use fresh raspberries instead of flash-frozen?

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.

Why do some cookies turn blue when adding raspberries?

The blue color happens when raspberry juice leaks from broken berries and reacts with the dough. Flash freezing and gentle folding help minimize this.

Can I substitute chocolate chips for chunks?

Yes, you can substitute chocolate chips, but chunks create larger pockets of rich chocolate that complement the tart raspberries beautifully.

How should I adjust baking time for larger cookies?

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!