Sweet, tangy, and irresistibly decadent, these Raspberry Chocolate Chunk Cookies are the perfect treat for any occasion. Combining the richness of dark chocolate chunks with the tart burst of frozen raspberries, these cookies have a soft, chewy texture and a flavor profile that’s anything but ordinary. Whether you’re baking for a party or indulging in a cozy weekend treat, these cookies are sure to impress.
I remember the first time I baked these cookies—my kitchen filled with the aroma of melting chocolate and warm raspberries, and I knew I had created something magical. They’ve become a family favorite, and I can’t make a batch without sneaking one straight off the cooling rack.
Why You Will Love Raspberry Chocolate Chunk Cookies
Raspberry Chocolate Chunk Cookies are everything you love in a dessert. Here’s why they stand out:
- Perfect texture: Soft, chewy cookies with chunks of chocolate and juicy raspberries in every bite.
- Unique flavor pairing: The tartness of raspberries perfectly complements the rich, dark chocolate.
- Simple ingredients: Uses pantry staples plus frozen raspberries for a delightful twist.
Ingredients Notes For Raspberry Chocolate Chunk Cookies
Every ingredient in Raspberry Chocolate Chunk Cookies plays a role in their incredible flavor and texture:
- 1 cup salted butter (227g): Provides a rich, buttery base. If using unsalted butter, add an extra ¼ teaspoon of salt.
- ¾ cup light brown sugar (150g): Adds sweetness and chewiness to the cookies.
- ½ cup granulated sugar (100g): Balances the sweetness and gives the cookies a slight crispness.
- 2 large eggs: Binds the ingredients and adds moisture.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the cookies.
- 2 ½ cups all-purpose flour (353g): Provides structure. Use a kitchen scale for accurate measurements.
- 1 teaspoon baking soda: Helps the cookies rise and stay soft.
- ¼ teaspoon salt: Enhances the flavors.
- 1 cup dark chocolate chunks: Melty chocolate goodness that pairs beautifully with raspberries.
- 1 ½ cups frozen raspberries (210g): Adds tangy bursts of flavor. Keep them frozen to avoid over-mixing into the dough.
Kitchen Equipment Needed For Raspberry Chocolate Chunk Cookies
- Stand mixer or hand mixer with a large mixing bowl
- Paddle attachment (if using a stand mixer)
- Rubber spatula
- Baking sheet
- Parchment paper
- 2-tablespoon cookie scoop
- Wire cooling rack
How to Make Raspberry Chocolate Chunk Cookies
Baking these cookies is as enjoyable as eating them. Follow these simple steps for cookie perfection:
1. Preheat the Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside.
2. Cream the Butter and Sugars
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and creamy, about 2-3 minutes.
3. Add Eggs and Vanilla
Add the eggs one at a time, followed by the vanilla extract. Beat until fully combined, scraping down the sides and bottom of the bowl as needed.
4. Mix the Dry Ingredients
Add the all-purpose flour, baking soda, and salt to the bowl. Mix on low speed until just combined, being careful not to overmix.
5. Fold in the Mix-Ins
Gently stir in the dark chocolate chunks and frozen raspberries. Try to avoid mashing the raspberries to maintain their shape.
6. Scoop the Dough
Using a 2-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft—they’ll firm up as they cool.
8. Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Serving and Storage Tips
- Serving: Serve these cookies warm for gooey chocolate goodness or at room temperature for a chewy texture. Pair with a glass of milk or a hot cup of coffee.
- Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 2 months.
Variations and Substitutions
These Raspberry Chocolate Chunk Cookies are easy to customize:
- Swap the chocolate: Use white chocolate or milk chocolate chunks for a sweeter variation.
- Fresh raspberries: Substitute frozen raspberries with fresh ones, but be gentle when mixing to avoid crushing them.
- Add nuts: Fold in chopped pecans or walnuts for extra crunch.
Helpful Notes
- Keep raspberries frozen: This helps prevent them from bleeding into the dough and turning it pink.
- Don’t overbake: The cookies will look slightly underdone in the center when you remove them from the oven, but they’ll set as they cool.
- Chill the dough: If your kitchen is warm, refrigerate the dough for 15 minutes before baking to prevent the cookies from spreading too much.
Tips from Well-Known Chefs
- Sally McKenney (Sally’s Baking Addiction): Use high-quality chocolate chunks for the best flavor.
- Christina Tosi: Sprinkle a pinch of sea salt on top of the cookies before baking to enhance the chocolate flavor.
- Claire Saffitz: Weigh your ingredients, especially flour, for consistent results.
Frequently Asked Questions (FAQ)
Q: Can I use fresh raspberries instead of frozen?
A: Yes, but be gentle when mixing to avoid breaking the raspberries. Frozen raspberries work best to maintain their shape.
Q: Can I make the dough ahead of time?
A: Absolutely! Store the dough in the refrigerator for up to 2 days or freeze it for up to 2 months.
Q: Can I use chocolate chips instead of chunks?
A: Yes, but chocolate chunks create bigger, more indulgent pockets of chocolate.
Q: Can I make these cookies gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free baking flour for similar results.
Q: How do I prevent the cookies from spreading too much?
A: Chill the dough for 15 minutes before baking, especially if your kitchen is warm.
Bursting with juicy raspberries and rich chocolate, Raspberry Chocolate Chunk Cookies are a treat you’ll want to bake again and again. Perfect for holidays, gatherings, or any time you need a sweet pick-me-up!