Raspberry Chocolate Chunk Cookies: A Decadent Twist on a Classic
If you’re looking to elevate your cookie game, these Raspberry Chocolate Chunk Cookies are the perfect treat. Combining rich, dark chocolate chunks with the bright, tart flavor of raspberries, these cookies strike the perfect balance between sweet and tangy. Each bite is filled with bursts of fruity raspberry and indulgent chocolate, making these cookies a delightful twist on the classic chocolate chip cookie. Plus, they’re incredibly easy to make and ready in just about 30 minutes!
Why You’ll Love This Recipe
The pairing of frozen raspberries and dark chocolate chunks gives these cookies a unique and decadent flavor. The frozen raspberries hold up well during baking, releasing just the right amount of juice without making the cookies soggy. Meanwhile, the dark chocolate chunks provide a deep, rich contrast to the sweetness of the cookie dough. These cookies are perfect for any occasion, whether you’re enjoying them with a cup of coffee or serving them as a dessert at a party.
Ingredients
- 1 cup salted butter, softened (227g)
- 3/4 cup light brown sugar, packed (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
Step 2: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, light brown sugar, and granulated sugar on medium speed for 2-3 minutes, or until the mixture is light, creamy, and well combined.
Step 3: Add the Eggs and Vanilla
Add the eggs and vanilla extract to the butter-sugar mixture. Beat on medium speed until the mixture is fully combined, making sure to scrape down the sides and bottom of the bowl as needed.
Step 4: Mix in Dry Ingredients
Reduce the mixer speed to low and gradually add in the flour, baking soda, and salt. Mix until just combined, being careful not to overmix the dough.
Step 5: Fold in the Chocolate and Raspberries
Gently fold in the dark chocolate chunks and frozen raspberries. Be careful not to mash the raspberries too much, as you want them to remain whole or in large pieces for a burst of flavor in each bite.
Step 6: Scoop and Bake
Using a 2-tablespoon cookie scoop, portion out the dough and place the balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. The centers may still look slightly soft, but they will firm up as the cookies cool.
Step 7: Cool and Serve
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. Enjoy these cookies warm or at room temperature for the best experience.
Tips for Success
- Frozen Raspberries: Using frozen raspberries helps prevent the fruit from releasing too much juice during baking, which could otherwise make the cookies soggy. If you prefer fresh raspberries, freeze them for 15-20 minutes before folding them into the dough.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies and thaw them at room temperature before serving.
- Customization: If you’re a fan of nuts, feel free to add in 1/2 cup of chopped pecans or walnuts for added texture.
Serving Suggestions
These Raspberry Chocolate Chunk Cookies are delicious on their own, but they’re also great when paired with a glass of cold milk or a warm cup of coffee. If you’re feeling indulgent, try serving them with a scoop of vanilla ice cream or drizzle them with some melted dark chocolate for an extra treat.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-30 minutes
- Servings: About 24 cookies
- Calories: 220 kcal per cookie
Final Thoughts
These Raspberry Chocolate Chunk Cookies are the perfect blend of rich chocolate and fresh, tart raspberries. They’re easy to make, bursting with flavor, and sure to impress anyone who takes a bite. Whether you’re baking for a special occasion or simply treating yourself, these cookies are a must-try. Enjoy the indulgence of chocolate paired with the natural sweetness of raspberries in every bite!
Print
Raspberry Chocolate Chunk Cookies
- Total Time: 25-30 minutes
- Yield: 24 1x
Description
Raspberry Chocolate Chunk Cookies are a delightful combination of rich dark chocolate and tart frozen raspberries, creating a unique balance of sweet and tangy flavors. The soft, buttery cookie dough provides the perfect base for these bold mix-ins, while the melted chocolate chunks and bursts of juicy raspberries add a decadent touch to every bite. These cookies are perfect for those who love a sweet treat with a fruity twist and are ideal for any occasion—from afternoon snacks to holiday cookie spreads. Indulge in the harmonious blend of flavors and textures that make each cookie irresistible.
Ingredients
1 cup salted butter, softened (227g)
3/4 cup light brown sugar, packed (150g)
1/2 cup granulated sugar (100g)
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (353g)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chunks
1 1/2 cups frozen raspberries (210g)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Cream the Butter and Sugars:
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until light and creamy, about 2-3 minutes.
Add Eggs and Vanilla:
Add the eggs and vanilla extract to the butter mixture. Beat again until fully combined, scraping down the sides and bottom of the bowl as needed.
Mix in Dry Ingredients:
On low speed, add the flour, baking soda, and salt to the wet ingredients, mixing until just combined.
Add Chocolate and Raspberries:
Gently stir in the dark chocolate chunks and frozen raspberries, being careful not to mash the raspberries too much.
Scoop and Bake:
Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and slightly golden.
Cool and Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies warm or at room temperature!
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 220