Dessert

Raspberry Chocolate Chunk Cookies Recipe

ByJulian Dempsey January 5, 2026January 5, 2026

Introduction

These Raspberry Chocolate Chunk Cookies are a delightful blend of sweet, tart, and rich flavors. Soft and chewy with bursts of juicy raspberries and gooey dark chocolate, they make a perfect treat for any occasion.

Multiple rough, round cookie dough balls are arranged closely on a light brown baking paper, each scoop showing a mix of creamy beige dough with bright red berry pieces and dark chocolate chunks swirled throughout. The dough texture looks slightly crumbly and chunky, and the vibrant berry bits create a striking contrast against the pale dough, making the clusters visually appealing. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter, softened (227g)
3/4 cup light brown sugar, packed (150g)
1/2 cup granulated sugar (100g)
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (353g)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chunks
1 1/2 cups frozen raspberries (210g)

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a stand mixer fitted with a paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and creamy, about 2 to 3 minutes.
Step 3: Add the eggs and vanilla extract, then continue beating until everything is combined, scraping down the sides and bottom of the bowl as needed.
Step 4: Mix in the flour, baking soda, and salt on low speed until just combined.
Step 5: Gently fold in the dark chocolate chunks and frozen raspberries, being careful not to mash the raspberries.
Step 6: Use a 2-tablespoon cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes.
Step 7: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For more raspberry flavor, gently fold in fresh raspberries instead of frozen, but add them last to avoid too much juice.
Substitute dark chocolate chunks with semi-sweet or milk chocolate if preferred.
Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 1 month. Reheat gently in the microwave for 10-15 seconds to enjoy soft, warm cookies.

How to Serve

A close-up view of many small, rough-textured cookie dough balls placed closely on a sheet of brown parchment paper, each ball showing a mix of creamy off-white dough with bright red chunks and small dark specks scattered unevenly throughout. The balls are irregular in shape with some bits sticking out, showing a dense, chunky texture. The background is a white marbled surface that contrasts softly with the colorful cookie dough. 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, fresh raspberries can be used, but add them at the last moment and fold in gently to prevent the dough from becoming too wet.

How do I prevent the raspberries from making the dough soggy?

Using frozen raspberries and folding them in carefully helps minimize juice release. Avoid overmixing once the raspberries are added to keep the dough from becoming too wet.