If you're on the hunt for a cookie that perfectly balances tart fruitiness with rich chocolate, then my Raspberry Chocolate Chip Cookies Recipe is exactly what you need. These soft, buttery cookies bursting with fresh raspberries and bittersweet chocolate chunks are an absolute treat—trust me, you’ll want to bake these again and again!
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Why You'll Love This Recipe
I still remember the first time I baked these cookies and the way the aroma filled my kitchen—it was like fruity chocolate magic. If you love cookies that are both comforting and a bit unexpected, you’re in for a real treat.
- Perfect Balance: The tart raspberries complement the deep, bittersweet chocolate for a flavor explosion.
- Flash Freezing Trick: Freezing the berries first keeps them intact and juicy inside the cookie.
- Soft & Chewy: These cookies stay tender with just a slight golden edge—ideal for anyone who loves a soft cookie texture.
- Simple & Straightforward: With pantry staples and fresh raspberries, this recipe is fun and easy to whip up anytime.
Ingredients & Why They Work
Choosing the right ingredients makes all the difference here. Fresh, ripe raspberries and quality bittersweet chocolate chunks are key, while the combo of brown and granulated sugar gives the cookie that classic soft, chewy bite you want every time.

- Unsalted Butter: Using softened unsalted butter lets you control the salt and gives the dough that rich, creamy texture.
- Light Brown Sugar: Adds moisture and a subtle caramel flavor that keeps these cookies soft.
- Granulated Sugar: Balances the brown sugar and helps create just the right crisp edge on the cookie.
- Pure Vanilla Extract: Enhances the overall flavor and rounds out the sweetness perfectly.
- Large Egg: Binds everything together and adds to the cookie’s tender crumb.
- All-Purpose Flour: The base that holds all the mix-ins and gives structure.
- Baking Soda & Baking Powder: A small dose of both helps the cookie rise properly and keeps it light.
- Salt: A pinch to brighten and balance flavors, especially the chocolate and berries.
- Bittersweet Chocolate Chunks: I recommend 70% cocoa for that rich, slightly intense chocolate flavor that pairs beautifully with raspberries.
- Flash Frozen Fresh Raspberries: Freezing them first locks in their texture and prevents the dough from becoming soggy or blue from berry juice.
- Extra Chocolate & Raspberries for Topping: Adding a few on top makes your cookies look irresistible and adds bursts of flavor in every bite.
Make It Your Way
One of the best things about this Raspberry Chocolate Chip Cookies Recipe is how easy it is to tweak to your taste or dietary needs. Whether you want to amp up the raspberry flavor or make it a bit more indulgent, there’s always room to get creative.
- Fruit Swap Variation: I’ve tried substituting frozen blackberries for raspberries, and it brings a deeper berry flavor while still keeping that delightful tart bite. Just be sure to flash freeze them like the raspberries to maintain the texture.
- Chocolate Variation: Using dark chocolate chunks with even higher cocoa percentage—like 80%—makes these cookies a little more intense and less sweet, perfect if you’re a serious chocolate lover.
- Dietary Variation: For a gluten-free twist, I’ve used a 1:1 gluten-free flour blend without any issues. The cookies keep their soft, buttery base and the raspberries still shine.
- Seasonal Variation: In summer, I enjoy adding a sprinkle of finely chopped fresh mint on top just before baking. It adds a refreshing aroma that pairs beautifully with the raspberries and chocolate.
Step-by-Step: How I Make Raspberry Chocolate Chip Cookies Recipe

Step 1: Flash Freeze Those Raspberries
This step is a game-changer! Spread your fresh raspberries on a parchment-lined tray and pop them into the freezer for a full 30 minutes until they’re firm. Flash freezing stops them from breaking apart when mixing in the dough, which means no messy blue berry stains and perfectly moist cookies with little pops of raspberry flavor.
Step 2: Preheat & Prep Your Workspace
Set your oven to 350°F and line two large baking sheets with parchment paper. This helps the cookies bake evenly and makes cleanup a breeze. Having everything ready here means smooth sailing when your dough is finished.
Step 3: Cream Butter, Sugars & Vanilla
In a large bowl, soften ½ cup of unsalted butter until it’s almost melting. Add the light brown sugar and granulated sugar along with 1 teaspoon of pure vanilla extract. Beat or cream these together with a spatula or mixer until the mixture is pale, smooth, and just a bit fluffy — you’ll see it lighten up and become silky. This sets the base for that soft cookie texture.
Step 4: Mix in the Egg
Add 1 large egg to the butter-sugar mixture and stir until it’s well incorporated and smooth. The batter will become glossy and a little thicker here—a great sign you’re on the right track.
Step 5: Whisk Dry Ingredients Separately
In a medium bowl, whisk together 1 ⅓ cups all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon salt until evenly mixed. This ensures your cookies rise just right and have that perfect crumb.
Step 6: Combine Wet & Dry Ingredients Gently
Fold the dry flour mixture into the wet mixture carefully until just combined. Overmixing here can lead to tough cookies, so keep it gentle. You want a soft dough that’s fully blended but not overworked.
Step 7: Carefully Fold in Chocolate & Raspberries
Now, gently fold in 1 cup of bittersweet chocolate chunks. Next, add the flash-frozen raspberries—fold them in softly and sparingly to avoid breaking the berries and turning the dough a muddy blue color. This tender handling is key to preserving those lovely bursts of raspberry in every bite.
Step 8: Scoop & Add Extra Toppings
Using a 1.5 oz cookie scoop, drop rounded mounds of dough onto your parchment-lined baking sheets, leaving at least 2 inches between each cookie for spreading. For a pretty touch and added texture, press a few extra chocolate chunks and pieces of frozen raspberries on top of each dough ball.
Step 9: Bake & Cool
Bake in your preheated oven at 350°F for 14 minutes. You want the edges golden brown but the centers still a bit soft—that’s the sweet spot for chewy, luscious cookies. Let them cool on the sheets for 3 minutes before transferring to a wire rack to cool completely. Patience here means the cookies finish setting up just right.
Top Tip
Mastering these Raspberry Chocolate Chip Cookies Recipe really comes down to a few key techniques that help the berries shine and keep your cookies perfectly textured.
- Flash Freezing Berries: From my experience, flash freezing the raspberries before folding them into the dough is a game changer. It prevents the berries from bleeding too much and turning your dough blue and sticky.
- Gentle Folding: I learned the hard way that overmixing after adding berries ruins the texture. Fold them in gently just until incorporated to keep each cookie moist and colorful.
- Use High-Quality Chocolate: Choosing bittersweet chocolate chunks with at least 70% cocoa balances the tartness of the raspberries beautifully and adds a rich flavor boost.
- Spacing on the Sheet: Don't skimp on spacing the dough balls at least 2 inches apart. This helps the cookies bake evenly and develop those lovely golden edges without sticking together.
How to Serve Raspberry Chocolate Chip Cookies Recipe

Garnishes
To elevate your serving, add a few fresh raspberries and extra bittersweet chocolate chunks on top of each cookie right after baking. A light dusting of powdered sugar also adds a delicate touch and looks beautiful for presentation.
Side Dishes
These cookies pair wonderfully with a cup of rich coffee or a frothy latte for a mid-afternoon treat. For a more indulgent experience, serve alongside vanilla bean ice cream or a small glass of cold milk – the perfect complement to the tart raspberry and rich chocolate combo.
Make Ahead and Storage
Storing Leftovers
Store your baked Raspberry Chocolate Chip Cookies in an airtight container at room temperature. They stay fresh and soft for up to 3 days, making them ideal for a quick snack or dessert anytime.
Freezing
To keep them for longer, freeze the baked cookies in a single layer on a baking sheet first, then transfer to a freezer-safe container or zip-lock bag. Frozen cookies maintain their flavor and texture for up to 3 months.
Reheating
Reheat frozen or leftover cookies by warming them in a 300°F oven for about 5 minutes. This refreshes their soft texture and brings back that warm, gooey chocolate experience—just like fresh from the oven!
Frequently Asked Questions:
Absolutely! Just make sure to flash freeze them as directed in the recipe to prevent excess moisture that can make the dough too wet and affect cookie texture.
This happens when the berries are overmixed or thawed too much, causing the juice to bleed into the dough and discolor it. Gently folding in flash-frozen berries helps avoid this.
You can use regular chocolate chips, but bittersweet chunks with 70% cocoa add a richer flavor and balance the tartness of the raspberries better. If using milk chocolate, consider reducing sugar slightly.
Stored in an airtight container at room temperature, these cookies stay fresh for up to 3 days. For longer storage, freezing is your best bet.
Final Thoughts
There’s just something so comforting about warm Raspberry Chocolate Chip Cookies fresh from your oven—the way the tart raspberries pop against rich bittersweet chocolate is pure magic. This recipe has been a happy staple in my kitchen because it’s reliable, delicious, and surprisingly simple to make. Whether you’re baking for family, friends, or a cozy moment just for yourself, these cookies never fail to deliver sweet, fruity joy with every bite. Happy baking!
Print
Raspberry Chocolate Chip Cookies Recipe
- Prep Time: 45 minutes
- Freezing Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 59 minutes
- Yield: 14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Chocolate Chip Cookies featuring a perfect balance of rich bittersweet chocolate chunks and fresh-tart raspberries embedded in a soft, buttery cookie base. Flash freezing the berries helps maintain their texture and color, resulting in moist, flavorful cookies with a beautiful burst of raspberry sweetness in every bite.
Ingredients
Cookie Dough
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed light brown sugar
- ⅓ cup plus 1 tablespoon 80g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 ⅓ cups 190g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 142g bittersweet chocolate chunks (70% cocoa solids)
- ½ cup 60g flash frozen fresh raspberries
Toppings
- Extra bittersweet chocolate chunks for topping (about ¼ cup or to taste)
- Extra frozen raspberries 30g, broken into pieces for topping
Instructions
- Flash Freeze Raspberries: Place the fresh raspberries on a tray lined with waxed or parchment paper and freeze for 30 minutes until they are hardened. This prevents the berries from breaking up too much when mixed into the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line two large cookie sheets with parchment paper to ensure easy removal and prevent sticking.
- Cream Butter and Sugars: In a large bowl, combine the very soft unsalted butter, packed light brown sugar, granulated sugar, and pure vanilla extract. Beat or cream these together using a spatula or mixer until the mixture is pale, smooth, and slightly fluffy.
- Add Egg: Incorporate the large egg into the butter and sugar mixture, mixing until it is evenly combined and smooth.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to blend evenly.
- Combine Wet and Dry Ingredients: Fold the dry ingredient mixture gently into the wet butter mixture until just combined to avoid overmixing the dough.
- Add Chocolate and Raspberries: Gently fold in the bittersweet chocolate chunks. Then carefully fold in the flash frozen raspberries, being careful not to overmix to prevent the berries from breaking and turning the dough wet and blue.
- Portion Dough: Use a 1.5 oz cookie scoop to drop mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Press a few extra chocolate chunks and broken pieces of frozen raspberries on top of each dough ball for extra flavor and texture.
- Bake Cookies: Bake in the preheated oven for 14 minutes or until the edges turn golden brown and the centers remain slightly soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 3 minutes to set, then transfer them to a wire rack to finish cooling completely.
Notes
- Flash freezing raspberries before mixing helps keep their shape and prevents the dough from becoming too wet.
- Use bittersweet chocolate with at least 70% cocoa for a rich chocolate flavor that balances the tartness of the berries.
- If fresh raspberries are unavailable, frozen raspberries can be substituted but make sure to flash freeze them as directed to avoid extra moisture.
- Do not overmix after adding berries to keep the dough from turning blue and sticky.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg




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