If you have a sweet tooth that craves the perfect balance between fruity brightness and rich chocolate indulgence, then you are in for a treat with this Raspberry and Chocolate Chip Cookies Recipe. These cookies are a delightful blend of fresh raspberries woven beautifully throughout soft, chewy dough dotted with luscious semi-sweet chocolate chips. Each bite bursts with juicy raspberry flavor complimented by melty chocolate goodness, creating a unique twist on your classic chocolate chip cookie that’s absolutely irresistible.
Ingredients You’ll Need
Getting the ingredients right is the first step to baking magic with this Raspberry and Chocolate Chip Cookies Recipe. These simple pantry staples come together to create a delicious, tender cookie with a perfect balance of sweetness, texture, and vibrant fruity color.
- Unsalted butter (1/2 cup or 115 g): Softened butter adds richness and keeps the cookies tender and moist.
- Granulated sugar (1/2 cup or 100 g): Provides sweetness and helps create a slight crispness along the edges.
- Light brown sugar (1/2 cup or 100 g): Brings a subtle caramel undertone and chewy texture.
- Large egg (1, room temperature): Bonds the ingredients and lends structure to the dough.
- Vanilla extract (1 teaspoon): Enhances flavor complexity without overpowering the raspberries or chocolate.
- All-purpose flour (1 3/4 cups or 220 g): The backbone of the cookie, giving it substance and softness.
- Baking soda (1/2 teaspoon): Helps the cookies rise just right for the ideal texture.
- Salt (1/4 teaspoon): Balances sweetness and brings out the other flavors.
- Fresh raspberries (1/2 cup or 90 g, lightly mashed): The star ingredient providing fresh tartness and gorgeous natural color swirled in the dough.
- Semi-sweet chocolate chips (3/4 cup or 130 g): Classic chocolate morsels that melt to create pockets of rich sweetness.
How to Make Raspberry and Chocolate Chip Cookies Recipe
Step 1: Preheat your oven
Start by heating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies cook evenly and don’t stick. This little prep step makes all the difference for perfect cookies every time.
Step 2: Cream butter and sugars
In a large bowl, beat the softened butter with granulated and light brown sugars until the mixture is light and fluffy. This not only combines your fats and sugars but also incorporates air, which helps create a tender, airy texture in your cookies.
Step 3: Add wet ingredients
Mix in the egg and vanilla extract until fully blended. Be sure the egg is at room temperature to prevent the cookie dough from seizing and to ensure smooth mixing.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, stirring just until combined to avoid overworking the dough and keep those cookies tender.
Step 5: Incorporate raspberries and chocolate chips
Gently fold in the lightly mashed fresh raspberries and semi-sweet chocolate chips, careful not to overmix. You want the raspberries to create beautiful marbled pockets of flavor throughout the dough without turning it pink and watery.
Step 6: Shape the cookies
Scoop about 1 1/2 tablespoons of dough per cookie and arrange them on the prepared baking sheets, spacing roughly 2 inches apart. This allows enough room for the cookies to spread and bake evenly.
Step 7: Bake to perfection
Bake the cookies for 10 to 12 minutes until the edges turn golden but the centers still look slightly soft. Resist the urge to overbake for chewy, melt-in-your-mouth cookies loaded with flavor.
Step 8: Cool and enjoy
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This cooling step helps the cookies set perfectly while locking in all their tender, gooey goodness.
How to Serve Raspberry and Chocolate Chip Cookies Recipe
Garnishes
For an extra special touch, sprinkle a few whole fresh raspberries or mini chocolate chips on top just before serving. A dusting of powdered sugar can also add a pretty wintery vibe. These simple garnishes elevate the presentation and add to the luscious sensory experience.
Side Dishes
Serve these delightful cookies alongside a tall glass of cold milk, a creamy vanilla latte, or even fresh berry-flavored tea. The fruity and chocolatey flavors of the cookies pair beautifully with drinks that balance richness with refreshment.
Creative Ways to Present
Try sandwiching the cookies with a thin layer of raspberry jam or cream cheese frosting for an indulgent treat. They’re also perfect crumbled over ice cream for an unexpected dessert topper, adding texture and bursts of flavor with every bite.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Raspberry and Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed helps preserve their soft texture and prevents the raspberries from drying out.
Freezing
If you want to make these cookies ahead of time, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months and thaw quickly when you’re ready to enjoy.
Reheating
To refresh the cookies, warm them briefly in a microwave for about 10 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This will soften the chocolate chips and revive that freshly baked cookie feel.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, but it’s best to thaw and drain frozen raspberries well before using to avoid excess moisture, which can make the dough too wet and affect the texture of your cookies.
What type of chocolate chips work best?
Semi-sweet chocolate chips are ideal as their moderate sweetness pairs perfectly with the tart raspberries, but you could also experiment with dark or white chocolate chips depending on your flavor preference.
How do I prevent the raspberry juice from coloring the dough too much?
Lightly mashing the raspberries just before folding them in and mixing gently helps maintain pretty swirls rather than turning the entire dough pink and watery.
Can I make these cookies vegan?
Yes! Substitute butter with a vegan alternative and replace the egg with a flax or chia egg to adapt this Raspberry and Chocolate Chip Cookies Recipe for vegan diets without sacrificing flavor or texture.
Why do my cookies spread too much when baking?
Make sure your butter is softened, not melted, and avoid over-mixing the dough. Also, chilling the dough before baking can help control spreading and keep a nice shape.
Final Thoughts
This Raspberry and Chocolate Chip Cookies Recipe has quickly become one of my all-time favorites because it brings together the best of both worlds: fresh, fruity brightness and classic chocolate indulgence. I promise, once you try these cookies, you’ll keep coming back to their unbeatable combination of taste and texture. So grab those simple ingredients and start baking — your sweetest, fruitiest cookie craving awaits!
Print
Raspberry and Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delicious Raspberry and Chocolate Chip Cookies combine the sweetness of semi-sweet chocolate chips with the fresh tartness of raspberries, creating a chewy and flavorful treat perfect for any occasion. Softened butter and both granulated and brown sugars give these cookies a light, fluffy texture with a delightful marbled raspberry effect.
Ingredients
Dry Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (90 g) fresh raspberries, lightly mashed
Add-ins
- 3/4 cup (130 g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture turns light and fluffy, ensuring a smooth base for the dough.
- Add Wet Ingredients: Mix in the egg and vanilla extract thoroughly to combine all wet ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Incorporate Raspberries and Chocolate Chips: Gently fold in the lightly mashed raspberries and semi-sweet chocolate chips, taking care not to overmix. This delicate folding preserves the marbled effect of the raspberries in the cookie dough.
- Shape the Cookies: Scoop approximately 1 1/2 tablespoons of dough per cookie and place them on the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes until the edges are golden brown but the centers still look slightly soft, which ensures a chewy texture.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh raspberries that are lightly mashed to maintain moisture balance without making the dough too wet.
- Do not overmix the dough after adding raspberries to preserve the marbling and texture.
- Spacing cookies about 2 inches apart prevents them from sticking together as they spread during baking.
- For extra flavor, chill the dough for 30 minutes before baking if time allows.
- Store baked cookies in an airtight container to keep them fresh for up to 3 days.
