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!
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.
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, and chocolate chipless cookies.
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Ingredient Notes
Here are some notes about the ingredients you need. Quantities and full instructions are in the recipe card below.
- 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 soft, chewy cookies. Take the eggs out of the refrigerator 30 minutes before baking to reach room temperature since room temperature ingredients mix more evenly.
- Pure 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 cloyingly 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.
- Whisk
- Rubber spatula
- 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.
- Parchment paper
- 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.
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.
STEP 2: Vigorously whisk in the egg, egg yolk, and vanilla extract until the consistency looks like a paste.
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.
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 until they're well coated.
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.
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.
STEP 7: Remove the trays from the oven and let the cookies cool on them for 5 minutes before using a spatula to transfer them to a wire cooling rack. The cookies will be too hot and fall apart if you try transferring them immediately.
Allow the cookies to cool for about 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, 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 baked cookies in an airtight container or ziplock bag at room temperature for up to 5 days. Hot cookies will create condensation in their storage container and get soggy, so wait for them to reach room temperature before you store them. 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.
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
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.
Yes, use a 1oz cookie scoop and watch them closely as they bake. They might need less time than 1.5oz cookies do.
You probably added too much flour. Measure the flour using the spoon and level method or in grams with a kitchen scale.
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
📖 Recipe
Raspberry Chocolate Chip Cookies
Equipment
- 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.
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