Raspberry Chocolate Chunk Cookies

When you’re in the mood for something sweet, chewy, and just a little bit fancy, these Raspberry Chocolate Chunk Cookies are exactly what you need. The rich, decadent chocolate chunks melt into gooey pockets of deliciousness, while the fresh, tart raspberries add the perfect burst of fruity flavor. Every bite is a balance of sweetness and tang, with a texture that’s soft in the center and slightly crisp on the edges. Trust me, these cookies will have you coming back for more—and they’re sure to be a hit wherever you bring them!

Why You’ll Love Raspberry Chocolate Chunk Cookies

These cookies aren’t just any cookies—they’re an experience. Here’s why they’re about to become your new favorite:

Perfect Combination of Chocolate and Fruit

The marriage of rich, melty chocolate and the tangy burst of fresh raspberries is what makes these cookies truly special. It’s a flavor combination that’s both comforting and a little unexpected, and it’s absolutely delicious.

Chewy and Soft

With a soft, chewy texture that melts in your mouth, these cookies strike the perfect balance between being thick and tender. No dry, crumbly cookies here—just pure, buttery goodness.

Versatile and Customizable

While the raspberry and chocolate combo is classic, you can easily swap in other berries or even add a sprinkle of sea salt for a sweet-salty twist. These cookies are perfect for making your own signature treat.

Impressively Beautiful

Not only do they taste amazing, but these cookies look gorgeous too. The pops of vibrant red from the raspberries against the dark chocolate chunks make them as beautiful as they are delicious, perfect for gifting or special occasions.

Ingredients

To make these irresistible cookies, you’ll need just a handful of pantry staples—plus those juicy raspberries and chocolate chunks that bring it all together:

For the Cookies:

• Butter: Unsalted butter gives the dough the perfect rich flavor and texture.
• Sugar: A mix of granulated sugar and brown sugar creates the right balance of sweetness and chewiness.
• Eggs: Eggs provide structure and help hold the dough together.
• Vanilla Extract: For that lovely, warm flavor that complements the other ingredients.
• Flour: All-purpose flour creates the perfect dough for chewy cookies.
• Baking Soda: Helps the cookies rise and gives them that perfectly soft texture.
• Salt: A pinch of salt brings out the flavors and balances the sweetness.
• Chocolate Chunks: The star of the show—use high-quality dark or semi-sweet chocolate for the best melt.
• Raspberries: Fresh raspberries add a fruity pop to the cookies. Gently fold them in to preserve their shape.

(Note: Full measurements are provided in the recipe card above.)

Instructions

Let’s make these delicious cookies!

Prepare Your Oven and Baking Sheets:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat for easy cleanup.

Make the Cookie Dough:

2. Cream the Butter and Sugar: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.
3. Add the Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each one is fully incorporated. Stir in the vanilla extract.
4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the Chocolate and Raspberries: Gently fold in the chocolate chunks and fresh raspberries. Be careful not to over-mix, as you want to keep those beautiful raspberries intact!

Bake the Cookies:

6. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto the prepared baking sheets. Space them about 2 inches apart to give them room to spread.
7. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are still soft. Keep a close eye on them, as oven times can vary.
8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings: 18 cookies
Calories per cookie: 180
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 24g
Fiber: 1g
Sugar: 17g
Protein: 2g

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

How to Serve Raspberry Chocolate Chunk Cookies

These cookies are perfect on their own, but here are some ideas to take them to the next level:

• Pair with Milk or Coffee: There’s nothing better than enjoying these cookies with a glass of milk or your favorite cup of coffee. The combination of the sweet chocolate and the tart raspberries is perfect for a cozy snack.
• Serve with Ice Cream: Sandwich two cookies around a scoop of vanilla or chocolate ice cream for a fun dessert twist.
• Gift Them: These cookies are a great choice for giving as gifts. Place them in a cute box or jar, and you’ve got a thoughtful treat that anyone would love.

Additional Tips

• Use Frozen Raspberries: If fresh raspberries aren’t available, you can use frozen raspberries. Just be sure to add them frozen to prevent them from bleeding too much into the dough.
• Don’t Overmix: When adding the chocolate chunks and raspberries, mix just enough to incorporate them—overmixing can cause the raspberries to break apart.
• Chill the Dough (Optional): If you have the time, chilling the dough for 30 minutes before baking will help the cookies hold their shape better and result in a thicker, chewier texture.

FAQ Section

Q1: Can I use frozen raspberries?
A1: Yes! Just make sure to add them frozen so they don’t lose their shape and bleed too much into the dough.

Q2: Can I substitute the chocolate chunks with chocolate chips?
A2: Absolutely! Chocolate chips work great if you don’t have chunks. You can also mix in a variety of chocolate types (milk, dark, or white chocolate) for a fun twist.

Q3: How do I store these cookies?
A3: Store them in an airtight container at room temperature for up to a week. If you want them to stay fresh for longer, pop them in the fridge for up to 10 days.

Q4: Can I freeze the cookie dough?
A4: Yes! You can freeze the dough in ball shapes. Just freeze the dough balls on a baking sheet, then transfer them to a zip-top bag. Bake from frozen, adding an extra minute or two to the baking time.

Q5: Can I make these cookies gluten-free?
A5: Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

Q6: Can I use other berries in this recipe?
A6: Definitely! Blueberries, blackberries, or even strawberries would make a great substitute for raspberries.

Q7: How can I make these cookies more gooey?
A7: To make them extra gooey, slightly underbake the cookies so the centers remain soft and chewy. Just keep an eye on them as they bake!

Q8: Can I add nuts to these cookies?
A8: Yes, chopped walnuts or almonds would pair nicely with the chocolate and raspberries if you want a little crunch.

Q9: Can I double the recipe?
A9: Of course! Just double all the ingredients and use two baking sheets to bake the cookies. Keep an eye on the baking time to ensure they’re cooked perfectly.

Q10: Can I freeze the baked cookies?
A10: Yes! Let the cookies cool completely, then place them in a freezer-safe container or bag. They’ll stay fresh for up to 3 months. To enjoy, thaw at room temperature or warm them up in the microwave for a few seconds.

Conclusion

These Raspberry Chocolate Chunk Cookies are a dream come true for anyone who loves a sweet, chewy, and slightly tangy treat. The combination of juicy raspberries and melty chocolate is irresistible, and these cookies are perfect for any occasion. Whether you’re baking them for a party, a snack, or just to treat yourself, they’re sure to disappear in no time. So, grab your ingredients, preheat your oven, and get ready to enjoy a batch of these sweet, fruity cookies!

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