Raspberry Chocolate Chip Cookies

These Raspberry Chocolate Chip Cookies are soft, chewy, and bursting with juicy raspberries and melty chocolate chips. The combination of tart raspberries and rich chocolate creates a perfectly balanced flavor in every bite. Whether you’re making them for a special occasion or just craving a sweet treat, these cookies are sure to impress!

Why You’ll Love This Recipe

• Soft & Chewy – A tender, bakery-style cookie texture.
• Sweet & Tart – The perfect balance of rich chocolate and fresh raspberries.
• Easy to Make – Simple ingredients and quick prep time.
• Customizable – Use white, milk, or dark chocolate chips!
• Great for Any Occasion – Perfect for holidays, parties, or everyday treats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup chocolate chips (dark, milk, or white)
• ½ cup fresh raspberries, gently chopped

Directions

1. Preheat Oven & Prepare Baking Sheet

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.

2. Cream Butter & Sugar

• In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
• Mix in egg and vanilla extract until combined.

3. Mix Dry Ingredients

• In another bowl, whisk together flour, baking soda, baking powder, and salt.
• Gradually add to the wet ingredients, mixing until just combined.

4. Fold in Chocolate & Raspberries

• Gently stir in chocolate chips.
• Carefully fold in chopped raspberries, being careful not to overmix.

5. Scoop & Bake

• Scoop dough into 1.5 tbsp-sized balls and place on the baking sheet.
• Bake for 10-12 minutes, until edges are golden but centers are soft.

6. Cool & Serve

• Let cookies cool for 5 minutes on the pan, then transfer to a wire rack.
• Enjoy warm or at room temperature!

Servings and Timing

• Servings: 12-14 cookies
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Variations

• Extra Chocolatey – Use chocolate chunks instead of chips.
• White Chocolate Raspberry – Swap dark chocolate for white chocolate chips.
• Nutty Twist – Add ½ cup chopped pecans or almonds.
• Gluten-Free Version – Use a 1:1 gluten-free flour blend.
• Frozen Raspberries – Use frozen raspberries, but don’t thaw before mixing.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps fresh for 1 week.
• Freezing: Freeze dough balls for up to 2 months; bake from frozen for an extra minute.
• Reheating: Microwave for 10-15 seconds to make them warm and gooey.

FAQs

Can I use frozen raspberries?

Yes! Use them frozen to prevent extra moisture.

How do I prevent cookies from spreading too much?

Chill the dough for 30 minutes before baking.

Can I use white whole wheat flour?

Yes, but cookies may be slightly denser.

Why are my raspberries breaking apart?

Gently fold them in at the end to avoid overmixing.

Can I make these dairy-free?

Yes! Use vegan butter and dairy-free chocolate chips.

What’s the best chocolate for this recipe?

Dark chocolate pairs best with raspberries, but any works!

Can I make these ahead of time?

Yes! Store the dough in the fridge for up to 2 days before baking.

How do I get extra soft cookies?

Slightly underbake them and let them cool on the tray.

Can I add oats?

Yes! Add ½ cup rolled oats for a heartier texture.

Can I make these sugar-free?

Use monk fruit sweetener and sugar-free chocolate chips.

Conclusion

These Raspberry Chocolate Chip Cookies are soft, sweet, and perfectly balanced with tart raspberries and rich chocolate. Whether for a cozy treat or a special occasion, they’re sure to be a hit. Try them today and enjoy the best of fruit and chocolate in every bite!

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