These chewy raspberry chocolate chip cookies are a delightful treat! Made with sweet raspberries and rich chocolate chips, they are soft and bursting with flavor.
Warning: Once you start munching, it’s hard to stop! I make a big batch because they disappear quickly—friends and family can’t resist them!
I love to enjoy these cookies warm, with a glass of milk. They’re perfect for sharing or just keeping all to yourself! 😉
Key Ingredients & Substitutions
Unsalted Butter: I prefer unsalted butter to control the salt level. If you only have salted butter, reduce added salt in the recipe to avoid overly salty cookies.
Granulated and Brown Sugar: Using both types of sugar adds depth of flavor and helps achieve that chewy texture. If you’re looking for a lighter option, you can substitute coconut sugar for the brown sugar.
Fresh Raspberries: Fresh raspberries give the best flavor, but you can use frozen ones if fresh ones aren’t available. Just be sure to thaw and drain them so the cookie dough doesn’t become too wet.
Chocolate Chips: While semisweet is classic, feel free to swap them with milk chocolate or dark chocolate chips based on your preference. You could even mix in white chocolate for a different flavor.
What’s the Best Way to Handle Fresh Raspberries in the Dough?
Handling fresh raspberries gently is crucial to maintain their shape and keep your dough from becoming too pink. Here’s how to do it:
- Wash and gently pat raspberries dry with a paper towel.
- Use a spatula to fold them into the cookie dough. Be careful not to press too hard, as they can easily break.
- If using frozen raspberries, let them thaw completely and drain excess liquid before adding to the dough.
This will keep your cookies beautifully speckled with raspberry goodness rather than a pink batter!
How Can I Ensure My Cookies Stay Chewy?
Keeping cookies chewy is all about the baking time and ingredients:
- Don’t overmix the dough, as it can lead to tough cookies.
- Take the cookies out of the oven when the edges look set but the centers are still soft. They will continue to cook slightly as they cool.
- Use brown sugar and plenty of butter, which both contribute to a soft, chewy texture.
With these tips, your cookies will come out perfect every time!
Chewy Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
For the Dry Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Add-ins:
- 1 1/2 cups semisweet chocolate chips or chunks
- 1 cup fresh raspberries (gently washed and drained)
- Sea salt flakes (optional, for sprinkling on top)
How Much Time Will You Need?
This delicious cookie recipe requires about 15 minutes of preparation time, then an additional 10-12 minutes baking time. After that, let the cookies cool for a few minutes on the baking sheet before transferring them to a rack. All in all, you’ll be enjoying some fresh cookies in about 30 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Next, line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Creaming the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat them together until the mixture is light, fluffy, and well combined—this will take about 2-3 minutes.
3. Adding Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is smooth and fully incorporated.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps distribute the leavening agents throughout the flour for an even rise.
5. Combining Wet and Dry:
Gradually add the dry ingredients to the moist mixture, mixing just until combined. Be careful not to overmix; a few flour streaks are okay!
6. Adding Chocolate and Raspberries:
Now, gently fold in the chocolate chips or chunks, followed by the fresh raspberries. Be cautious not to smash the raspberries too much; you want them to hold their shape and provide juicy bursts!
7. Forming the Cookies:
Scoop out heaping tablespoons of cookie dough and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
8. Optional Flavors:
If you like, sprinkle a pinch of sea salt flakes on top of each cookie mound. This adds a delightful contrast to the sweetness!
9. Baking Your Cookies:
Place your cookie sheets in the oven and bake for 10-12 minutes, or until the edges are golden and the centers look slightly soft. Don’t worry; they will firm up while cooling!
10. Cooling Off:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.
11. Time to Enjoy:
Dig in while they’re warm and gooey, or store them in an airtight container to enjoy later (they’ll stay fresh for about 3 days). Trust me; they won’t last long!
These chewy cookies will be a delightful mix of melty chocolate and fresh raspberry bursts with a sprinkle of salt on top for extra flavor. Enjoy every bite!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just remember to thaw them completely and drain any excess liquid before folding them into the dough to avoid making it too wet.
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months—just make sure to separate them with parchment paper to prevent sticking.
Can I Substitute the Chocolate Chips?
Absolutely! You can use any kind of chocolate chips you prefer, like milk chocolate, dark chocolate, or even white chocolate. You can also mix different types for more flavor.
Why Did My Cookies Spread Too Much?
Cookies may spread too much if the butter is too warm or if you overmixed the dough. Make sure the butter is softened but not melted, and only mix until just combined to keep the texture chewy.