Raspberry Chocolate Chunk Cookies

If you love the tangy burst of raspberries and the rich decadence of chocolate, these Raspberry Chocolate Chunk Cookies are made just for you. They combine everything we adore in a cookie: buttery softness, a chewy center, gooey chocolate chunks, and juicy pops of fresh raspberry. These cookies are a perfect treat for afternoon indulgence, a holiday platter, or simply satisfying your sweet cravings in the most delicious way.

Ingredients

Here’s what you’ll need to make these mouthwatering cookies:

• 1 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup brown sugar, packed

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups chocolate chunks (semi-sweet or dark)

• 1 cup fresh raspberries (pat dry with paper towel)

Kitchen Tools

• Mixing bowls

• Electric hand mixer or stand mixer

• Rubber spatula

• Baking sheet

• Parchment paper or silicone baking mat

• Cookie scoop or tablespoon

Instructions

1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2: Cream Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.

5: Fold in Chocolate and Raspberries

Gently fold in the chocolate chunks. Then, carefully fold in the raspberries, making sure not to mash them too much—this gives the cookies beautiful swirls and keeps the berries whole.

6: Scoop and Bake

Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–14 minutes, or until edges are lightly golden. The centers may look slightly soft—that’s perfect!

7: Cool and Serve

Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Serve warm or store in an airtight container once completely cooled.

Tips for Perfect Cookies

• Don’t overmix once you add the raspberries—they’re delicate and can break apart easily.

• If your dough feels too soft, chill it for 30 minutes before baking for thicker cookies.

• Add a sprinkle of sea salt on top before baking for a sweet-salty finish.

• For an extra treat, use a mix of dark and milk chocolate chunks.

• Want frozen raspberries? Let them thaw slightly and pat dry before folding into the dough.

Nutritional Information (Per Cookie – Approximate)

• Calories: 180

• Fat: 9g

• Carbohydrates: 22g

• Sugar: 14g

• Protein: 2g

Conclusion

These Raspberry Chocolate Chunk Cookies are a dreamy blend of rich chocolate and vibrant fruitiness—soft, chewy, and totally irresistible. Whether you’re baking for a party, a cozy weekend, or just to treat yourself, these cookies will steal the show. Don’t be surprised if they disappear within minutes—make a double batch just in case!

Raspberry Chocolate Chunk Cookies

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• Author: himami ali
• Total Time: 30 minutes
• Yield: About 24 cookies

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Ingredients

Ingredients

Here’s what you’ll need to make these mouthwatering cookies:

• 1 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup brown sugar, packed

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups chocolate chunks (semi-sweet or dark)

• 1 cup fresh raspberries (pat dry with paper towel)

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Instructions

Préparation étape par étape : 1. Préchauffer le four :

Préchauffer à 180°C (chaleur statique).

2. Crémer le beurre et les sucres :

Battre le beurre, le sucre cristallisé et la cassonade jusqu’à obtention d’un mélange crémeux (environ 2–3 min).

3. Ajouter les œufs & vanille :

Incorporer les œufs un à un, puis la vanille. Mélanger jusqu’à consistance homogène.

4. Incorporer les ingrédients secs :

Ajouter la farine, le bicarbonate et le sel. Mélanger juste assez pour combiner.

5. Ajouter chocolat et framboises :

Incorporer délicatement les pépites de chocolat, puis ajouter les framboises en les enfonçant légèrement dans la pâte pour éviter qu’elles ne se brisent trop.

6. Façonner les cookies :

Former des boules de pâte (environ 2 c. à soupe) et les disposer sur une plaque recouverte de papier cuisson. Laisser de l’espace entre chaque biscuit.

7. Cuisson :

Cuire au four 10 à 12 minutes, jusqu’à ce que les bords soient dorés mais le centre encore tendre.

8. Refroidissement :

Laisser reposer 5 minutes sur la plaque, puis transférer sur une grille pour refroidir complètement.

• Prep Time: 15 minutes
• Cook Time: 12–14 minutes

Nutrition

• Calories: 180
• Sugar: 14g
• Sodium: 90–110 mg

Keywords: Raspberry Chocolate Chunk Cookies