Indulge in Luxurious Raspberry Chocolate Chunk Cookies Recipe

Sweet aromas of chocolate and raspberry dance through the kitchen when baking these decadent raspberry chocolate chunk cookies.

Bursting with rich, intense flavors, these cookies blend velvety chocolate and bright, tangy raspberries into one irresistible treat.

Every bite promises a delightful contrast of textures and tastes that will make your taste buds sing.

The combination of melted chocolate chunks and fresh raspberries creates a magical harmony in each soft, chewy cookie.

These cookies are not just a dessert; they are a celebration of delectable ingredients coming together perfectly.

Melted chocolate drips from warm, just-baked cookies, tempting anyone nearby with their incredible aroma.

You won’t be able to resist grabbing another cookie after the first delicious bite.

Everything You’ll Need for Raspberry Chocolate Chunk Cookies

• Butter: Provides rich, creamy foundation with smooth texture and deep flavor profile.
• Granulated Sugar: Delivers sweet crispness and helps cookies achieve golden brown edges.
• Brown Sugar: Adds moisture, creates chewier texture with caramel-like undertones.
• Egg: Binds ingredients together and contributes to soft, tender cookie structure.
• Vanilla Extract: Enhances overall sweetness and adds sophisticated aromatic depth.

• All-Purpose Flour: Creates sturdy cookie base with perfect tender-crisp consistency.
• Baking Soda: Helps cookies rise and spread evenly with soft, light texture.
• Baking Powder: Supports additional leavening for lighter, airier cookie result.
• Salt: Balances sweetness and amplifies other ingredient flavors subtly.

• Chocolate Chunks: Delivers rich, melty pockets of intense chocolate goodness.
• Fresh Raspberries: Introduces bright, tangy bursts of fruity freshness with vibrant color.

Tools That Make Raspberry Chocolate Chunk Cookies Irresistible

• Large mixing bowl: Essential for creaming butter and sugar, and combining wet ingredients.
• Stand mixer or hand mixer: Perfect for achieving light and fluffy butter mixture.
• Whisk: Ideal for blending dry ingredients smoothly.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Baking sheets: Needed for baking and cooling cookies.
• Parchment paper: Prevents sticking and ensures easy cookie removal.
• Wire cooling rack: Helps cookies cool evenly without getting soggy.
• Rubber spatula: Great for gently folding in chocolate chunks and raspberries.
• Cookie scoop or tablespoon: Helps create uniform cookie sizes.

Instructions for Baking Raspberry Chocolate Chunk Cookies

• Warm Up the Oven

Fire up your oven to a toasty 350F and line baking sheets with parchment paper for smooth cookie release.

• Whip Together Creamy Base

Grab a big mixing bowl and beat butter with white and brown sugars until they transform into a fluffy cloud. Crack in an egg and splash of vanilla, mixing until perfectly blended.

• Combine Dry Ingredients

In another bowl, blend flour, baking soda, baking powder, and salt with a quick whisk. Slowly marry these dry ingredients into your creamy mixture, stirring just until a soft dough emerges.

• Create Delicious Texture

Tenderly fold chocolate chunks into the dough, then gently nestle in fresh raspberries. Handle with care to keep raspberries mostly intact.

• Form Cookie Rounds

Scoop generous dollops of dough onto prepared sheets, spacing them about two inches apart to give each cookie room to spread.

• Bake to Perfection

Slide sheets into the oven and bake for 10-12 minutes. Look for golden edges and centers that appear slightly underdone – they’ll firm up while cooling.

• Let Cookies Rest

Transfer baking sheets to a cooling rack. Allow cookies to chill for five minutes before moving them to continue cooling completely.

Flavor Tips for Raspberry Chocolate Chunk Cookies

• If raspberries start breaking during mixing, freeze them briefly before adding to prevent crushing and maintain their shape.
• Swap butter with coconut oil or vegan butter for a plant-based version that still delivers rich, delicious flavor.
• Replace wheat flour with a 1: 1 gluten-free baking blend to make these cookies suitable for those with gluten sensitivities.
• Prepare cookie dough balls and freeze them for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to cooking time for perfect results.
• For extra crispy edges, refrigerate dough for 30 minutes before baking and press additional chocolate chunks on top just before putting in the oven.

How to Serve Raspberry Chocolate Chunk Cookies with Flair

• Dessert Sidekick Pairing: Serve these raspberry chocolate chunk cookies alongside a scoop of vanilla bean ice cream for a decadent summer treat.
• Sweet Beverage Match: Complement the cookies with a warm mug of hot chocolate or a chilled glass of cold milk to enhance the chocolate and raspberry flavors.
• Gifting Presentation: Package these cookies in a cute clear bag tied with a ribbon for a homemade gift that looks as delightful as it tastes, perfect for friends and family gatherings.
• Brunch Accent: Place these cookies on a beautiful platter as a delightful dessert option during weekend brunch, adding a touch of sweetness to your morning spread.

The Best Way to Store Raspberry Chocolate Chunk Cookies

• Store these delightful cookies in an airtight container at room temperature for up to 5 days, keeping them soft and delicious.
• Wrap individual cookies or the entire dough in plastic wrap, then place in a freezer-safe bag. Cookie dough stays fresh for 3 months, while baked cookies maintain quality for 2 months.
• Keep cookies away from direct sunlight or warm areas to prevent chocolate melting and maintain their perfect texture. Room temperature between 60-70°F works best.
• Place a small piece of bread in the storage container to help cookies stay moist and soft. Replace bread slice every 2 days to prevent staleness.

FAQs

• Why do I need to fold in raspberries gently?

When you fold raspberries into cookie dough gently, you prevent them from breaking and bleeding their color throughout the entire dough. This helps maintain beautiful whole raspberry pieces and prevents the cookies from turning completely pink or red.

• Can I use frozen raspberries instead of fresh?

You can use frozen raspberries, but make sure to not thaw them first. Add frozen raspberries directly from the freezer to prevent excess moisture and color bleeding. Pat the frozen raspberries dry with a paper towel before folding into the dough to reduce extra liquid.

• How do I prevent my cookies from spreading too much?

Chill the cookie dough for 30 minutes before baking. The cold dough helps prevent excessive spreading and maintains the cookies’ shape. Additionally, make sure your butter isn’t too soft and you’re using the correct measurements for ingredients.

• What type of chocolate works best for these cookies?

Chopped dark or semi-sweet chocolate chunks work beautifully in this recipe. They provide rich flavor and create delicious melty pockets within the cookies. Avoid using chocolate chips, as chunks provide better texture and melt more effectively.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 190 kcal

Servings: 12

Decadent Raspberry Chocolate Chunk Cookies

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• Total Time: 27 minutes
• Yield: 13 1x

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Description

Delightful Raspberry Chocolate Chunk Cookies bring together sweet-tart raspberries and rich chocolate in a perfect bakery-style treat. Homemade comfort emerges through carefully balanced ingredients that create irresistible moments of pure enjoyment.

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Ingredients

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• 1 ½ cups (190 g) all-purpose flour
• ¾ cup (135 g) dark or semi-sweet chocolate chunks
• ¾ cup (90 g) fresh raspberries
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) brown sugar, packed
• ½ cup (113 g or ½ stick) unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt

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Instructions

1. Preparation: Preheat oven to 350F (175C) and line baking trays with parchment paper for effortless cookie removal.
2. Creaming: Whip butter with granulated and brown sugars until light and fluffy, creating a smooth foundational base for the cookie dough.
3. Wet Ingredients: Blend egg and vanilla extract into the butter-sugar mixture, ensuring complete incorporation of liquid components.
4. Dry Mixture: Combine flour, baking soda, baking powder, and salt, thoroughly sifting to guarantee even distribution of leavening agents.
5. Dough Formation: Merge dry ingredients with wet mixture, stirring minimally to maintain a tender cookie texture, then gently fold in chocolate chunks and raspberries, carefully distributing without crushing the delicate fruit.
6. Portioning: Scoop uniform dough mounds using a tablespoon, placing them two inches apart on prepared baking sheets.
7. Baking: Slide trays into preheated oven and bake for 10-12 minutes, monitoring for golden-brown edges and slightly soft centers.
8. Cooling: Allow cookies to rest on baking sheets for five minutes to stabilize structure, then transfer to a wire rack for complete cooling, ensuring optimal texture and flavor development.

Notes

• Prevent Berry Bleeding: Freeze raspberries briefly before adding to dough to minimize color bleeding and maintain distinct berry pockets.
• Control Moisture Balance: Pat raspberries dry with paper towel to reduce excess liquid that could make cookies soggy or alter texture.
• Handling Delicate Fruit: Use gentle folding technique when incorporating raspberries to prevent crushing and maintain berry integrity.
• Temperature Precision: Allow butter and eggs to reach room temperature for smoother mixing and better cookie consistency.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 180
• Sugar: 10 g
• Sodium: 80 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg