Introduction

Raspberry chocolate chip cookies combine the rich sweetness of dark chocolate with the tart burst of frozen raspberries for a deliciously unique treat. These soft, golden-edged cookies are perfect for anyone looking to try a twist on classic chocolate chip cookies.

A close-up view of several freshly baked cookies scattered on a white marbled surface, each cookie round and golden brown with cracked tops showing gooey dark chocolate chunks and bright red raspberry bits mixed inside. The cookies have a slightly crispy edge and a soft center texture with swirls of dark chocolate and fruit clearly visible. Small pieces of dark chocolate and tiny white flowers with green stems are placed around the cookies, adding a natural touch to the arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (melted and cooled)
1/3 cup white granulated sugar
3/4 cup light brown sugar
1 large egg (room temperature)
1 tsp vanilla bean paste
1 1/3 cup all-purpose flour (spooned and leveled)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup dark chocolate chunks
1/2 cup frozen raspberries

Instructions

Step 1: Melt the butter in the microwave or on the stove, then allow it to cool slightly for about 10 minutes.
Step 2: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk for 2 minutes until the mixture turns into a paste-like consistency. Add the egg and vanilla bean paste, stirring until fully incorporated.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing the dough.
Step 4: Gently fold in the frozen raspberries and dark chocolate chunks, ensuring not to overmix so you retain streaks of raspberries throughout the dough.
Step 5: Use a 2-ounce ice cream scoop to portion the dough, placing 6 cookie dough balls onto a parchment-lined baking sheet.
Step 6: Preheat the oven to 350℉. Bake the cookies for 12-13 minutes, rotating the pan halfway through for even baking. The cookies should have golden brown edges and slightly soft centers.
Step 7: Right after baking, place a round cookie cutter slightly larger than the cookie over each warm cookie and gently swirl it in a circular motion to reshape.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use fresh raspberries if preferred, but add them just before baking to avoid excess moisture in the dough.
For a richer flavor, substitute dark chocolate chunks with milk or white chocolate.
Chilling the dough for 30 minutes before baking can help prevent spreading and enhance texture.
To keep raspberries intact, fold them in gently and avoid over mixing.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. Reheat frozen cookies briefly in a warm oven or microwave to restore softness.

How to Serve

A close-up view of multiple round cookies laid out on a flat surface with a white marbled texture. The cookies have a golden-brown base with a soft, slightly cracked texture on the top, showing patches of melted dark chocolate chunks and bright red raspberry bits scattered throughout. Small pieces of dark chocolate bars are placed among the cookies, adding contrast. Tiny white flowers with green stems are also placed on the surface for decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, but fresh raspberries have more moisture and may make the dough wetter. To avoid soggy cookies, fold in fresh raspberries gently just before baking and consider reducing any additional liquid in the recipe slightly.

Why do the cookies need to be reshaped with a cookie cutter after baking?

The warm cookies spread unevenly while baking. Using a cookie cutter to swirl and reshape them immediately after baking gives a uniform, rounded shape and a professional finish.