Description

Delight in these Raspberry Chocolate Chunk Cookies featuring a perfect blend of sweet dark chocolate chunks and tart frozen raspberries nestled in a soft, buttery cookie base. These treats are quick to prepare and bake into chewy, flavorful cookies with just the right balance of fruity and chocolaty goodness, making them a perfect snack or dessert for any occasion.

Ingredients

Scale

Cookie Dough

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

Add-ins

1 cup dark chocolate chunks
1 1/2 cups frozen raspberries (210g)

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugars: 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, fluffy, and creamy, about 2 to 3 minutes.
Add Eggs and Vanilla: Add the eggs one at a time along with vanilla extract, beating well after each addition. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients evenly.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks and frozen raspberries with a spatula, taking care not to crush the raspberries to maintain their shape and burst of tartness.
Portion Cookies: Using a 2-tablespoon cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers still look soft.
Cool Down: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

Use frozen raspberries straight from the freezer to minimize juice leakage during mixing and baking.
Do not overmix the dough after adding flour to keep cookies tender.
For softer cookies, slightly underbake by removing them at 10 minutes; for crispier edges, bake closer to 12 minutes.
Ensure butter is at room temperature to blend smoothly with sugars.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: raspberry chocolate chunk cookies, raspberry cookies, chocolate chunk cookies, easy cookie recipe, baking, holiday cookies