Chewy Raspberry Chocolate Chunk Cookies
These chewy raspberry chocolate chunk cookies combine gooey chocolate chunks with bursts of tangy raspberries for a perfect sweet and tart treat. Easy to make and perfect for any occasion, they offer a nostalgic comfort with a fresh twist.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen raspberries
- 1 1/2 cups (about 255g) semi-sweet or dark chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the pure vanilla extract until combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
- Gently fold in the raspberries and chocolate chunks, being careful not to crush the berries.
- Use a medium cookie scoop or spoon to drop 2-tablespoon-sized mounds onto the prepared baking sheets, spaced about 2 inches apart.
- Bake for 12-14 minutes until edges are set and golden but centers still look slightly soft.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Notes
Gently fold in raspberries to avoid crushing and keep juicy bursts. If raspberries are very juicy, place dough on paper towel-lined plate briefly to remove excess moisture. Chilling dough for 15-20 minutes before baking helps prevent spreading. Avoid overmixing after adding flour to keep cookies chewy. Start checking cookies at 12 minutes to avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 16
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 27
- Fiber: 2
- Protein: 3
Keywords: chewy cookies, raspberry cookies, chocolate chunk cookies, berry cookies, easy cookie recipe, homemade cookies, dessert, snack