Dessert

Raspberry Chocolate Chunk Cookies Recipe

ByMatteo Rossi November 4, 2025November 4, 2025

Introduction

These Raspberry Chocolate Chunk Cookies combine the tartness of fresh raspberries with rich dark chocolate in a soft, chewy cookie. Perfect for a delightful treat that balances fruity and decadent flavors in every bite.

A close-up view of a stack of three soft cookies with visible layers. Each cookie has a light golden-brown dough base with dark melted chocolate chunks oozing and dripping between the layers. Bright red raspberries are embedded inside and around the edges, adding a pop of color. Large crystals of sugar or salt sprinkle the top, giving a sparkling texture on the surface. The cookies have a chewy and moist look, stacked on top of each other against a blurred white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (280g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (225g) unsalted butter, softened
3/4 cup (150g) brown sugar
1/2 cup (100g) granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup (150g) dark chocolate chunks
3/4 cup (100g) fresh raspberries, washed and patted dry

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Beat in the egg and vanilla extract until fully combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
Step 6: Gently fold in the dark chocolate chunks and fresh raspberries, being careful not to crush the raspberries too much.
Step 7: Scoop the dough into 2-tablespoon-sized balls and place them on the baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked—that’s perfect!
Step 9: Let the cookies rest on the baking sheets for 5 minutes before transferring them to a cooling rack.

Tips & Variations

Use frozen raspberries if fresh are not available, but fold them in gently to minimize excess moisture.
Swap dark chocolate chunks for white chocolate or milk chocolate for a different flavor profile.
For extra crunch, sprinkle some chopped nuts like walnuts or pecans into the dough.
Make smaller cookies for bite-sized treats, adjusting baking time accordingly to avoid overbaking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies in a sealed container for up to 1 month. To reheat, warm in a low oven or microwave for a few seconds to restore softness.

How to Serve

A close-up view of three chocolate chip cookies stacked on top of each other, broken to show gooey melted dark chocolate oozing from the middle, with bright red raspberry pieces embedded throughout each cookie. The cookies have a soft, golden-brown texture with sprinkled coarse sea salt on top, creating a slight sparkle. The background is blurred with a warm tone, highlighting the rich, melty chocolate and vivid raspberry bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but be sure to thaw and drain them well, then fold in carefully to avoid adding too much moisture, which can affect the cookie texture.

Why do the cookie centers look underbaked?

The slightly underbaked centers keep the cookies soft and chewy once cooled. Baking until edges are golden ensures they’re properly cooked without drying out.