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’re looking for a cookie that’s bursting with fresh fruit flavor and rich chocolatey goodness, you’re going to want this Raspberry Chocolate Chip Cookies Recipe in your baking arsenal. These cookies are soft, chewy, and just a little bit tangy — the perfect combo for satisfying those sweet cravings!

A stack of four thick, round cookies sits on a dark wooden board with pieces of dark chocolate and fresh red raspberries scattered around. Each cookie has a light golden brown color with red spots from raspberries and dark patches of melted chocolate chips. The cookies look soft and slightly crinkled on the top with visible fruit and chocolate mixed inside. The background is 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

This recipe quickly became one of my favorites because it strikes that rare balance between juicy fruit and deep chocolate flavor without turning mushy or crumbly. I love how the flash-frozen raspberries keep their shape and give a subtle burst of freshness in every bite.

Perfect Texture: Soft and chewy with just a hint of crisp edges.
Flavor Harmony: Bittersweet chocolate chunks balanced by tangy raspberries.
Easy to Make: Simple steps but impressive results.
Fresh Fruit Magic: Flash freezing keeps raspberries whole and prevents sogginess.

Ingredients & Why They Work

Shopping for this recipe is pretty straightforward, but choosing quality ingredients will take your cookies to the next level. Use unsalted butter that’s nice and soft for easy creaming, and grab fresh raspberries that you’ll freeze yourself to keep their texture intact during baking.

Flat lay of a small mound of softened pale yellow unsalted butter, a small white ceramic bowl filled with packed light brown sugar, a small white ceramic bowl with fine white granulated sugar, a whole large egg with a clean uncracked shell, a small white ceramic bowl holding pure golden vanilla extract, a small white ceramic bowl of all-purpose flour with a fine texture, a small white ceramic bowl containing white baking soda powder, a small white ceramic bowl with white baking powder, a small white ceramic bowl of fine white salt, a small pile of glossy dark brown bittersweet chocolate chunks, and a small white ceramic bowl filled with bright red frozen raspberries—each ingredient arranged in perfect symmetry 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: Using unsalted butter lets you control the saltiness and ensures a creamy, soft dough.
Light brown sugar: Adds moisture and a subtle caramel flavor that deepens the cookie’s richness.
Granulated sugar: Helps with crisp edges and balances sweetness.
Pure vanilla extract: Enhances all the flavors, giving that warm core note we expect in cookies.
Egg: Binds the dough while adding moisture and structure.
All-purpose flour: The classic base for tender and chewy cookies.
Baking soda & baking powder: These work together to give a gentle rise and perfect texture.
Salt: Brings out sweetness and balances flavors.
Bittersweet chocolate chunks: I like 70% cocoa for a deep, not-too-sweet punch of chocolate.
Flash frozen fresh raspberries: Keeps the fruit’s shape and tang without bleeding too much into the 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 things about this Raspberry Chocolate Chip Cookies Recipe is how easy it is to customize to your taste—or whatever you have on hand in the kitchen. Whether you want to amp up the chocolate, add a hint of spice, or make it diet-friendly, these cookies welcome creativity!

Chocolate swap: If bittersweet chocolate chunks aren’t your favorite, try semisweet or milk chocolate for a sweeter, creamier bite. I once used chunks of white chocolate with raspberries—it was like a tangy-sweet dream come true!
Nutty twist: Fold in ½ cup chopped walnuts or pecans for added crunch and a toasty flavor that plays beautifully with the fruity tang.
Vegan version: Replace the butter with vegan margarine and the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The cookies will still stay soft and delicious!
Seasonal flavors: Add a sprinkle of ground cinnamon or cardamom into the dough for an autumnal vibe that complements the raspberry tartness perfectly.
Freeze-ready dough: Shape your cookie dough balls and freeze them on a tray, then store in a freezer bag. When ready to bake, pop them directly into the oven for fresh cookies without the wait.

Step-by-Step: How I Make Raspberry Chocolate Chip Cookies Recipe

A round cookie broken in half shows a soft, golden-brown dough with melted dark chocolate chunks and bright red raspberries embedded throughout. Extra raspberries and small chocolate shavings sit around the cookie on parchment paper resting on a wooden board, all placed on a white marbled surface. The cookie has a slightly cracked texture with gooey chocolate and juicy raspberry parts visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Freeze Your Raspberries to Keep Them Intact

This is a little trick that makes a big difference! Spread your fresh raspberries out on a parchment-lined tray and pop them into the freezer for 30 minutes. This flash-freezing step ensures the berries stay firm during mixing and baking, so they don’t burst and turn your dough wet and blue-tinged. Trust me, it keeps the cookie texture just right and the flavor bright.

Step 2: Cream Together the Butter and Sugars

In a large bowl, combine your very soft unsalted butter, packed light brown sugar, granulated sugar, and vanilla extract. Using a spatula or mixer, cream them together until the mixture becomes pale, smooth, and fluffy—this usually takes a few minutes. This step adds air into your dough, giving the cookies a soft, tender crumb. Then, mix in the large egg until it’s fully incorporated.

Step 3: Combine Your Dry Ingredients and Fold Them In

In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt together. This ensures even distribution of your leavening agents and seasoning. Gently fold this dry mix into your wet butter mixture until just combined. Be careful not to overmix here—you want to maintain that tender texture in your cookies.

Step 4: Gently Add the Chocolate Chunks and Frozen Raspberries

Now for the fun part! Fold in the bittersweet chocolate chunks first to spread that lovely, rich cocoa flavor throughout. Then, carefully fold in the flash-frozen raspberries—use a light touch to keep them from breaking and turning your dough sticky or blue. This delicate step preserves the bursts of fruity goodness with every bite.

Step 5: Scoop, Top, and Bake Your Cookies

Using a 1.5 oz cookie scoop, portion your dough into mounds and place them on your parchment-lined baking sheets with at least 2 inches between each. For a pretty, bakery-style finish, press a few extra chocolate chunks and some broken frozen raspberries gently on top of each dough ball. Slide them into your preheated oven set at 350°F and bake for 14 minutes. You’re aiming for golden edges with centers that stay soft to touch.

Step 6: Cool with Care and Enjoy

Once baked, let your cookies cool for 3 minutes on the sheets—this step helps them firm up just enough so they don’t break apart. Then transfer them to a wire rack to cool completely. Whether you enjoy them warm or once fully cooled, each bite offers a perfect balance of chewy chocolate and bright raspberry bursts.

Top Tip

Getting your Raspberry Chocolate Chip Cookies just right is all about the little details. These tips will help you bake cookies that are soft, flavorful, and visually stunning every single time.

Flash Freeze the Raspberries: From experience, this step is a game-changer. It keeps the berries intact during mixing and baking, so your dough stays beautifully textured without turning soggy or blue-tinged.
Use Very Soft Butter: Soft butter creams easier with the sugars, giving you a fluffier dough that bakes into chewy, tender cookies rather than dense ones.
Gentle Folding Technique: When adding frozen raspberries, fold them in carefully with a light hand to prevent breaking and bleeding of juices. This keeps your dough from becoming sticky and discolored.
Don’t Overbake: Pull the cookies out when edges are golden but centers are still soft. This small timing window ensures they remain moist inside and crisp just around the edges.

How to Serve Raspberry Chocolate Chip Cookies Recipe

A clear glass bowl filled with thick, creamy beige dough mixed with dark chocolate chips and bright red raspberries, creating a colorful contrast. A white spatula rests inside the bowl, partially coated with the dough. The bowl is placed on a white marbled textured surface. In the top left corner, a white circle with the number 6 in black is visible. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a pretty presentation, gently press a couple of extra chocolate chunks and a few broken frozen raspberries on top of each cookie after scooping the dough. When serving, consider dusting them lightly with powdered sugar or even a small drizzle of melted white chocolate to add an elegant touch.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a hot cup of coffee or tea. For a special dessert spread, try serving alongside vanilla ice cream or a scoop of raspberry sorbet to complement that fruity tang.

Make Ahead and Storage

Storing Leftovers

After cooling completely, store your Raspberry Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to 4 days — perfect for enjoying throughout the week or sharing with loved ones.

Freezing

If you want to keep them longer, freeze baked cookies in a single layer on a baking sheet first, then transfer to a zip-top bag or airtight container. They can stay frozen for several weeks and thaw beautifully at room temperature.

Reheating

To refresh frozen or stored cookies, warm them in a preheated 300°F oven for 5-7 minutes. This brings back their softness and melts the chocolate chunks just right, giving you that fresh-baked feeling.

Frequently Asked Questions:

Can I use fresh raspberries instead of frozen?

Fresh raspberries can work, but to prevent your dough from becoming too wet and blue, it's best to flash freeze them first as the recipe suggests. This keeps the berries intact and avoids excess juice leaking into the dough.

Why do the cookies turn blue sometimes?

The blue tint comes from the raspberry juices bleeding into the dough. By flash freezing the berries and folding gently, you minimize juice leakage and keep the dough’s lovely light color.

Can I substitute bittersweet chocolate chunks?

Absolutely! If you don’t have bittersweet chunks on hand, chopped dark chocolate is an excellent substitute and will maintain that rich chocolate flavor.

How many cookies does this recipe make?

This Raspberry Chocolate Chip Cookies Recipe yields about 14 delicious cookies, perfect for sharing or stashing away for tasty treats later!

Final Thoughts

Baking these Raspberry Chocolate Chip Cookies has been a joyful experience for me — combining the tart sweetness of raspberries with rich, bittersweet chocolate truly creates something special. I hope this recipe brings as much warmth and happiness to your kitchen as it does to mine. So grab your apron, give these a try, and enjoy every bite of these soft, chewy, fruity cookies that are made with love.