Raspberry Chocolate Chunk Cookies

These Raspberry Chocolate Chunk Cookies are a delightful twist on classic chocolate chip cookies, combining the tartness of raspberries with the richness of chocolate chunks. Perfectly soft, chewy, and packed with flavor, these cookies are ideal for special occasions or simply treating yourself.

Why You’ll Love This Recipe

• Unique Flavor Combination: The tangy raspberries and decadent chocolate create an irresistible pairing.
• Simple and Quick: With just a few ingredients and straightforward steps, you’ll have bakery-style cookies in no time.
• Customizable: Easily adapt the recipe to include your favorite mix-ins or dietary preferences.
• Perfect for Any Occasion: Whether it’s a cozy night in or a festive gathering, these cookies will impress everyone.

Ingredients

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• Fresh raspberries
• Dark or semisweet chocolate chunks

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. Gently fold in the raspberries and chocolate chunks, being careful not to crush the raspberries.
7. Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them a couple of inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: Approximately 20 cookies
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes

Variations

• White Chocolate and Raspberry: Swap the dark chocolate for white chocolate for a sweeter twist.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour substitute.
• Frozen Raspberries: If fresh raspberries aren’t available, frozen ones can be used. Just thaw and pat them dry first.
• Nuts: Add chopped pecans or walnuts for extra texture and flavor.
• Vegan-Friendly: Replace the butter with a vegan alternative, use a flaxseed egg, and ensure your chocolate is dairy-free.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: Freeze the cookie dough balls on a tray until firm, then transfer them to a freezer-safe bag for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.
• Reheating: To enjoy warm cookies, microwave for 10-15 seconds or warm them in a low oven for a few minutes.

FAQs

How do I keep the raspberries from making the dough too wet?

Pat the raspberries dry with a paper towel before folding them into the dough to minimize excess moisture.

Can I use chocolate chips instead of chunks?

Yes, chocolate chips work just as well, but chunks provide a more indulgent bite.

Can I make these cookies without an electric mixer?

Absolutely! A sturdy whisk or wooden spoon will work; it just requires a bit more elbow grease.

Can I use frozen raspberries?

Yes, just thaw them completely and remove excess moisture before adding them to the dough.

Can I make smaller or larger cookies?

Certainly! Adjust the baking time accordingly, with smaller cookies taking less time and larger ones needing a few extra minutes.

Are these cookies soft or crunchy?

These cookies are soft and chewy, with slightly crisp edges.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking.

What’s the best way to measure flour for this recipe?

Spoon the flour into your measuring cup and level it off with a knife to avoid packing too much flour.

Can I substitute white sugar for brown sugar?

You can, but brown sugar adds moisture and a richer flavor to the cookies.

Do I need to chill the dough before baking?

Chilling isn’t necessary for this recipe, but it can help prevent spreading if your kitchen is particularly warm.

Conclusion

Raspberry Chocolate Chunk Cookies bring a gourmet flair to a classic treat with their delightful combination of tart raspberries and rich chocolate. Easy to make and endlessly adaptable, these cookies are sure to become a new favorite. Whether you’re baking for a party, a gift, or just to satisfy a craving, this recipe delivers every time.

Print