These chewy raspberry chocolate chip cookies are a sweet treat with a tasty twist! Fresh raspberries mix with rich chocolate chips for the perfect bite.
You can’t go wrong with this combo! I love how the tartness of the raspberries cuts through the sweetness. Share them or keep them all for yourself—your secret is safe with me! 😉
These cookies are super easy to make, and the aroma while baking is just heavenly. I often whip up a batch for family movie night, and they disappear in no time!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness. If you’re dairy-free, try using coconut oil or a plant-based butter. I find that different butters can change the cookie’s richness, so pick one you love!
Sugars: The mix of granulated and brown sugar gives the cookies a nice balance of sweetness and chewiness. If you want to cut back on sugar, you can use a sugar substitute that measures cup-for-cup, like Stevia or monk fruit sweetener.
Raspberries: Fresh raspberries bring a brilliant tartness to these cookies. If they’re not in season, frozen ones work too; just thaw and drain before using. Blueberries are a great substitute if you’re looking for a change!
Chocolate Chips: I love semisweet chocolate chips for their rich flavor, but dark chocolate or white chocolate can also be delicious! For a healthier twist, look for dark chocolate with a higher cocoa percentage.
How Do I Ensure My Cookies Are Chewy and Not Cake-Like?
The key to chewy cookies is to not overmix the dough once you add the dry ingredients. Mixing just until combined keeps them chewy. For butter, make sure it’s softened but not melted; melted butter can lead to flat cookies. Also, don’t overbake! Pull them out when the edges are golden and slightly soft in the center.
- Prep your baking sheets with parchment paper for easy removal.
- After mixing in the dry ingredients, gently fold in your chocolate chips and raspberries to keep them intact.
- Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack.
Chewy Raspberry Chocolate Chip Cookies
Ingredients You’ll Need:
- For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- For the Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- For the Mix-ins:
- 1 cup semisweet chocolate chips (or chopped chocolate chunks)
- 1 cup fresh raspberries, gently rinsed and patted dry
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and around 10–12 minutes for baking. After baking, let the cookies cool for 5 minutes, bringing the total to about 45-50 minutes before you can bite into them!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats so that the cookies come off easily after baking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, cream them together until the mixture is light and fluffy—about 3 minutes.
3. Add Eggs and Vanilla:
Next, add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will infuse your cookies with wonderful flavor!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step is important for an even distribution of the leavening agent.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in the Goodies:
Gently fold in the semisweet chocolate chips. Then, add the fresh raspberries and carefully fold them into the dough, ensuring they don’t get squished!
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the lined baking sheets, spacing them about 2 inches apart. This will give them space to spread while baking.
8. Bake Your Cookies:
Pop the baking sheets into the preheated oven and bake for 10–12 minutes. Keep an eye on them; the edges should be golden while the centers look slightly soft.
9. Cool Down:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. This helps them firm up before moving them to a wire rack.
10. Enjoy!
Transfer the cookies to a wire rack to cool completely. Then, it’s time to dig in! Enjoy the chewy, gooey delight of chocolate and raspberry in every bite!
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess moisture to prevent soggy cookies. Gently fold them into the dough to keep their shape.
What If I Don’t Have Unsalted Butter?
No problem! You can use salted butter instead. Just reduce the added salt in the recipe to 1/4 tsp to balance the flavors. The cookies will still turn out delicious!
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them! They’ll keep well in a freezer-safe bag for up to 3 months.
Can I Substitute the Chocolate Chips?
Absolutely! You can use dark chocolate, white chocolate, or even milk chocolate if that’s your preference. The combinations are endless, so feel free to get creative with mix-ins!
