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    Home » Recipes » Cookie Recipes

    Raspberry Chocolate Chip Cookies

    Published: Mar 8, 2023 by Megan Weimer · As an Amazon Associate I earn from qualifying purchases.

    I love when you share my recipes!

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    Jump to Recipe Print Recipe

    These raspberry chocolate chip cookies are loaded with juicy raspberries and melty chocolate chips. They're buttery and chewy with gooey centers and crisp edges. The raspberries add a delicious, tart and fruity element you'll love!

    A cookie with chocolate chips on a metal tray.

    There's nothing better than a warm, homemade chocolate chip cookie. Well, except for these raspberry chocolate chip cookies. They're soft and chewy, loaded with tender raspberries and pools of melty chocolate.

    Raspberry and chocolate is one of the best flavor combinations ever. The tartness of raspberries helps offset the richness of chocolate, creating the cookie of your dreams.

    A tray of raspberry chocolate chip cookies.

    The best part about this recipe is how easy it is to make. It uses frozen red raspberries, so you don't need to worry about washing fresh ones or finding them when they aren't in season. There's no chill time required and you don't even need a mixer!

    If you love a good chocolate chip cookie, try my eggless double chocolate chip cookies, brown butter pecan chocolate chip cookies, small batch oatmeal chocolate chip cookies, and chocolate chipless cookies.

    Jump to:
    • Ingredient Notes
    • Substitutions
    • Helpful Equipment and Tools
    • Step by Step Instructions
    • Expert Baking Tips
    • Additions and Variations
    • Storage and Freezing
    • Frequently Asked Questions
    • More Cookie Recipes to Try
    • 📖 Recipe
    • 💬 Comments

    Ingredient Notes

    Here are some notes about the ingredients you need. Quantities and full instructions are in the recipe card below.

    Ingredients to make cookies on a surface.
    • Unsalted butter- Unsalted butter gives us the most control over the flavor. You can use salted butter if needed; just omit the additional salt. The butter will be melted, which helps chocolate chip cookies get those yummy crispy edges.
    • Brown sugar- Brown sugar adds a caramel-like flavor and keeps cookies thick. Use light or dark brown sugar depending on your preference; dark brown sugar will have a pronounced molasses flavor. Make sure it's moist and fresh; we don't want dry brown sugar!
    • Granulated sugar- Granulated white sugar adds the perfect amount of sweetness. Caster sugar and cane sugar work as substitutes.
    • Egg- A large egg helps bind the ingredients together.
    • Egg yolk- Adding an extra egg yolk is my favorite hack for making extra chewy cookies. I've used the same technique in these chocolate chip sugar cookies and lavender sugar cookies. Take the eggs out of the refrigerator 30 minutes before baking to reach room temperature since room temperature ingredients mix more evenly.
    • Vanilla extract- Vanilla extract or vanilla bean paste rounds out the flavor profile.
    • All purpose flour- All purpose flour gives cookies a tender crumb while keeping them chewy and hearty. Remember to measure it accurately with a kitchen scale.
    • Baking soda- Baking soda interacts with the acid in the brown sugar, producing carbon dioxide that helps cookies rise and spread. Make sure your baking soda is less than 6 months old and do not use baking powder since it isn't as strong!
    • Sea salt- Baked goods need salt or they'll be too sweet.
    • Frozen raspberries- I tested this recipe with fresh and frozen raspberries. Fresh raspberries were too delicate and burst in the oven, bleeding all over and making a huge mess. Frozen raspberries coated with flour is the way to go! The flour coating keeps them from bursting and sinking to the bottom.
    • Semi-sweet chocolate chips- Milk chocolate chips were way too sweet. Semi-sweet chocolate is a happy medium between milk and dark that pairs perfectly with tart berries.

    Substitutions

    • Butter: Substitute with vegan buttery sticks to make the cookies dairy free.
    • All purpose flour: Substitute measure-for-measure gluten free all purpose flour if you're making these for someone with gluten allergies. Also check the other ingredients for cross-contamination.
    • Sea salt: You can substitute fine Kosher salt or pink Himalayan sea salt. Add an additional ¼ teaspoon if your salt isn't finely ground.
    • Chocolate chips: A chopped dark chocolate bar, chocolate chunks, or dark chocolate chips can be substituted. You can also use mini chocolate chips or even try substituting chopped nuts or white chocolate chips.

    Helpful Equipment and Tools

    • Mixing bowls: You'll need a large one for mixing the dough and a small one for coating the raspberries in flour.
    • Half cookie sheets: If you live in a small space and have a mini oven, use quarter baking pans and place 6 dough balls on each pan instead of 8.
    • I like using a medium cookie scoop that holds 1.5 ounces. The cookies will be large but won't bake into each other.

    Step by Step Instructions

    Here's how to make chocolate chip raspberry cookies! Before you start baking, preheat the oven to 350°F/180°C and line 2 cookie sheets with parchment paper.

    Eggs, butter, and sugar in a bowl.

    STEP 1: First, melt the unsalted butter in a large heat-proof mixing bowl and allow it to cool for about 3 minutes. Then, whisk in the brown sugar and granulated sugar until well combined.

    Wet ingredients in a bowl with a whisk.

    STEP 2: Next, vigorously whisk in the egg, egg yolk, and vanilla extract until the consistency looks like a paste.

    Cookie dough in a bowl.

    STEP 3: Pour the all purpose flour, baking soda, and salt into the bowl. Then, gently fold the dry ingredients into the wet with a rubber spatula, scraping around the sides of the bowl and pulling through the center until a few dry pockets of flour are left.

    Raspberries coated with flour.

    STEP 4: Add the frozen raspberries to a small mixing bowl with 1 tablespoon of flour. Toss the raspberries in the flour with a fork.

    Cookie dough with raspberries in a bowl.

    STEP 5: Add the raspberries and chocolate chips to the bowl of cookie dough. Fold them in gently until just combined with no dry streaks of flour.

    Raspberry cookie dough with chocolate chips on a baking sheet.

    STEP 6: Use a cookie scoop to scoop 8 cookie dough balls on the lined baking sheets with a couple inches between each. Bake each tray for 9-13 minutes or until the edges of the cookies are light brown. The middles should look puffy and slightly underdone.

    A raspberry chocolate chip cookie with a bite taken out of it.

    STEP 7: Remove the trays from the oven and let the cookies cool for 5 minutes before transferring to a wire cooling rack. Let them cool for 10 minutes and enjoy warm or at room temperature!

    Expert Baking Tips

    • Use a kitchen scale. Baking with a scale is much more accurate than using cup measurements. Metric measurements are included in the recipe card. If you don't have a scale, gently spoon the flour into your measuring cup (don't pack it in!) and swipe off the excess.
    • Use room temperature ingredients. Using a room temperature egg and egg yolk creates a smooth, fully blended batter that will bake evenly.
    • Toss the raspberries. Tossing frozen raspberries in flour keeps them from bursting and sinking to the bottom of the cookies. Don't skip this step!
    • Don't overmix. Mix the dough just until no dry bits of flour remain. Overmixing makes more gluten develop, causing tough, gummy cookies.
    • Underbake them. Cookies continue baking on the hot tray after they're removed from the oven. Because of this, we want them to be slightly underbaked. Take the them out when the edges are set with the centers slightly undercooked.

    Additions and Variations

    • Mix ins: Instead of chocolate chips, try making these with chopped nuts, marshmallows (like I used in this s'mores skillet cookie), coconut flakes, or a little lemon zest.
    • Toppings: You can top the cookies with sprinkles, a drizzle of chocolate, or a sprinkle of flaky sea salt.

    Storage and Freezing

    Store completely cool cookies in an airtight container or ziplock bag at room temperature for up to 5 days. Don't put them in the refrigerator because they'll dry out.

    Freezing

    Baked raspberry chocolate cookies can be frozen in an airtight container or freezer bag for up to 3 months. Remember to thaw them on the counter for a few hours before enjoying.

    Raspberry chocolate chip cookies on parchment paper.

    You can freeze the cookie dough balls too! Scoop the dough onto the baking trays and chill in the freezer for a couple hours. Then, transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months. Bake them straight from the freezer, adding few extra minutes on to the bake time.

    Frequently Asked Questions

    Can I add different fruit?

    You can! You can use ¼ cup frozen raspberries and ¼ cup frozen blueberries or blackberries. Or you can omit the raspberries completely and use ½ cup of different frozen berries.

    Can I make these cookies smaller?

    Yes, use a 1oz cookie scoop and watch them closely as they bake. They might need less time than 1.5oz cookies do.

    Why didn't my cookies spread?

    You probably added too much flour. Measure the flour using the spoon and level method or in grams with a kitchen scale.

    Why did my cookies spread too much?

    You probably under-measured the flour or added too many berries. Excess moisture from the raspberries can make the dough spread too much. Another possibility is that your oven may have been overheated. An oven that is too hot melts the butter before the other ingredients have a chance create structure. Because of this, everything spreads and "melts". Buy an oven thermometer and make sure your oven is calibrated correctly.

    More Cookie Recipes to Try

    • Danish butter cookies on a plate.
      Homemade Danish Butter Cookies
    • Halloween pumpkin biscotti on a cooling rack with candy eyes.
      Halloween Pumpkin Biscotti
    • Peanut M&M cookies on a wire rack.
      Peanut M&M Cookies
    • Peanut butter cookies on parchment paper.
      Brown Butter Peanut Butter Cookies

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    📖 Recipe

    Raspberry cookie topped with chocolate chips and sea salt.

    Raspberry Chocolate Chip Cookies

    Megan Weimer
    These raspberry chocolate chip cookies are loaded with juicy raspberries and melty chocolate chips. They're buttery and chewy with gooey centers and crisp edges. The raspberries add a delicious, tart and fruity element that you'll love!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 11 minutes mins
    Active Time 11 minutes mins
    Total Time 32 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cookies
    Calories 304 kcal

    Equipment

    • 2 cookie sheets
    • 1 Cookie scoop 1.5oz

    Ingredients
     
     

    • ½ cup unsalted butter melted and cooled
    • ½ cup brown sugar light or dark
    • ½ cup granulated sugar
    • 1 large egg room temperature
    • 1 egg yolk room temperature
    • 2 teaspoon vanilla extract
    • 1 ½ cup all purpose flour + 1 tablespoon reserved
    • ½ teaspoon baking soda
    • 1 teaspoon sea salt
    • ½ cup frozen raspberries
    • 1 cup semi-sweet chocolate chips

    Instructions
     

    • Preheat the oven to 350°F/180°C. Line 2 baking sheets with parchment paper and set aside.
    • Pour the melted butter into a large mixing bowl. Whisk in the brown sugar and white granulated sugar until the mixture is well combined.
      ½ cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar
    • Add the egg, egg yolk, and vanilla. Whisk vigorously until well blended.
      1 large egg, 1 egg yolk, 2 teaspoon vanilla extract
    • Add the flour, baking soda, and salt to the bowl. Fold the dry ingredients into the wet ingredients with a rubber spatula. Stop mixing when there are only a few dry streaks of flour left.
      1 ½ cup all purpose flour, ½ teaspoon baking soda, 1 teaspoon sea salt
    • Add frozen raspberries and 1 tablespoon of flour to a separate small bowl. Gently toss the berries until they're coated with flour.
      ½ cup frozen raspberries
    • Fold the raspberries and chocolate chips into the cookie dough until just combined with no dry streaks of flour.
      1 cup semi-sweet chocolate chips
    • Scoop cookie balls and place them onto the lined baking sheets with 2 inches between each.
    • Bake each tray for 9-13 minutes. Do not overbake! The cookies are done when the edges appear set and light brown. The middles will be puffy and look slightly underbaked.
    • Remove the cookie sheets from the oven. Let the cookies cool for 5 minutes on the pan, then transfer them to cool for 10 minutes on a wire rack. Enjoy the at room temperature.

    Notes

    Measure the ingredients with a kitchen scale for accuracy. If you don't have a scale, spoon flour into a measuring cup, fluff it up, and swipe off the excess.
    Use room temperature eggs for a fully blended batter that will bake up evenly and have a uniform texture.
    Don't overmix cookie dough. Fold in the flour until there are no dry streaks. Overmixing makes cookies tough.
    Storage: Baked cookies can be stored in an airtight container at room temperature for 3-4 days.
    Freezing: Let baked cookies come to room temperature and freeze in an airtight container or freezer bag for 3 months. Let thaw on the counter for 3 hours before enjoying.
    To freeze cookie dough balls, scoop the dough onto the baking trays and freeze for 2 hours. Then transfer them to an airtight container or freezer bag. They'll keep for 3 months and can be baked straight from the freezer.

    Nutrition

    Serving: 1cookieCalories: 304kcalCarbohydrates: 42.6gProtein: 4gFat: 14gSaturated Fat: 8.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.6gTrans Fat: 0gCholesterol: 51.2mgSodium: 256.7mgPotassium: 48.4mgFiber: 2.1gSugar: 27.5gVitamin A: 76.9IUVitamin C: 1.3mgCalcium: 17.5mgIron: 1mg
    Keyword chipless chocolate chip cookies, raspberry chocolate chip cookies, raspberry cookies
    Tried this recipe?Let us know how it was!

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    About Megan Weimer

    Megan Weimer is the recipe developer, writer, and food photographer behind Dollop of Dough. Since 2020, she's been inspiring home bakers to create delicious dessert recipes for any occasion that are easy, reliable, and tested in her own kitchen.

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    Hi there, I'm Megan!

    Welcome to Dollop of Dough! I'm a self-taught baker and professional recipe developer in Chicago. I created this blog to share simple baked goods and dessert recipes that are easy to prepare for everyday occasions. With each recipe, I hope to spark joy and inspire my community of dessert enthusiasts.

    Read more about Megan here!

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    Chewy cookies with chocolate on parchment paper.
    A cookie on a tray with parchment paper.