Name: Raspberry Chocolate Chip Cookies Recipe
Prep time: 1 h 15 min
Cook time: 14 min
Total time: 59 min
Cuisine: American
Ingredients: ½ cup 113g unsalted butter, softened; ½ cup 110g packed light brown sugar; ⅓ cup plus 1 tbsp 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; Extra bittersweet chocolate chunks for topping (about ¼ cup or to taste); Extra frozen raspberries 30g, broken into pieces for topping

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!

A stack of four thick, round cookies sits on a dark wooden board with pieces of dark chocolate and fresh red raspberries scattered around. Each cookie has a light golden brown color with red spots from raspberries and dark patches of melted chocolate chips. The cookies look soft and slightly crinkled on the top with visible fruit and chocolate mixed inside. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Chocolate Chip Cookies Recipe
Top Tip
How to Serve Raspberry Chocolate Chip Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Chocolate Chip Cookies Recipe

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.

Flat lay of a small mound of softened pale yellow unsalted butter, a small white ceramic bowl filled with packed light brown sugar, a small white ceramic bowl with fine white granulated sugar, a whole large egg with a clean uncracked shell, a small white ceramic bowl holding pure golden vanilla extract, a small white ceramic bowl of all-purpose flour with a fine texture, a small white ceramic bowl containing white baking soda powder, a small white ceramic bowl with white baking powder, a small white ceramic bowl of fine white salt, a small pile of glossy dark brown bittersweet chocolate chunks, and a small white ceramic bowl filled with bright red frozen raspberries—each ingredient arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A round cookie broken in half shows a soft, golden-brown dough with melted dark chocolate chunks and bright red raspberries embedded throughout. Extra raspberries and small chocolate shavings sit around the cookie on parchment paper resting on a wooden board, all placed on a white marbled surface. The cookie has a slightly cracked texture with gooey chocolate and juicy raspberry parts visible. photo taken with an iphone --ar 2:3 --v 7

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

A clear glass bowl filled with thick, creamy beige dough mixed with dark chocolate chips and bright red raspberries, creating a colorful contrast. A white spatula rests inside the bowl, partially coated with the dough. The bowl is placed on a white marbled textured surface. In the top left corner, a white circle with the number 6 in black is visible. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use frozen raspberries instead of fresh for this recipe?

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.

Why do the cookies sometimes turn blue after adding raspberries?

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.

Can I substitute regular chocolate chips for bittersweet chocolate chunks?

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.

How long do these cookies keep their freshness?

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!