Raspberry Chocolate Chip Cookies [27 Minutes] (2024)

Raspberry Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, combining the rich sweetness of chocolate with the tartness of fresh raspberries.

These cookies offer a perfect balance of flavors and textures, making them a unique and delicious treat.

While chocolate chip cookies have a long history dating back to the 1930s, the addition of raspberries brings a modern and refreshing update to this beloved dessert.

Why You’ll Love Raspberry Chocolate Chip Cookies

You’ll love Raspberry Chocolate Chip Cookies for their delicious blend of sweet and tart flavors.

The fresh raspberries add a juicy burst that perfectly complements the rich, melty chocolate chips.

These cookies are soft and chewy, with a slightly crisp edge, making them irresistible.

They are easy to make and are a great way to incorporate fresh fruit into your baking, offering a delightful twist on a classic favorite.

Expert Tips and Tricks

• Chill the dough: Chilling the dough for at least 30 minutes before baking helps prevent the cookies from spreading too much.
• Use fresh raspberries: Fresh raspberries provide the best flavor and texture, but if you use frozen, do not thaw them before mixing into the dough.
• Gently fold in raspberries: To avoid mashing the berries, gently fold them into the dough at the end.
• Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing and a better texture.
• Cookie scoop: Use a cookie scoop for evenly sized cookies that bake uniformly.

Recipe Variations & Possible Substitutions

• Chocolate Chips: Substitute dark or white chocolate chips with chocolate chips for a different flavor profile.
• Gluten-Free: Use a gluten-free flour blend to make the cookies gluten-free.
• Dairy-Free: Replace butter with a dairy-free alternative and use dairy-free chocolate chips.
• Raspberry Jam: If fresh raspberries are unavailable, swirl raspberry jam into the dough instead.
• Nut Addition: Add chopped nuts like almonds or pecans for extra crunch and flavor.

Serving and Pairing Suggestions

Serve Raspberry Chocolate Chip Cookies warm with a glass of cold milk for a classic pairing. They also go wonderfully with a cup of hot tea or coffee.

For an indulgent dessert, serve them with a scoop of vanilla ice cream. These cookies are perfect for picnics, parties, or as a sweet snack to enjoy at home.

Storage and Reheating Tips

• Room Temperature: Store in an airtight container at room temperature for up to 3 days.
• Refrigerate: Refrigerate in an airtight container for up to a week.
• Freeze: Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.
• Reheat: Warm cookies in the microwave for 10-15 seconds or in a 350°F (175°C) oven for 5 minutes.

Recipe FAQs

• Can I use frozen raspberries? Yes, but do not thaw them before adding to the dough.
• Why are my cookies spreading too much? Ensure the dough is chilled before baking and avoid overmixing the butter.
• Can I use raspberry extract? Yes, a small amount can enhance the raspberry flavor.
• What type of chocolate chips are best? Semi-sweet chocolate chips are ideal, but you can use any type you prefer.

Detailed Ingredient Breakdown

• Butter: Provides richness and helps achieve a soft, chewy texture.
• Sugar: Granulated sugar adds sweetness and contributes to the cookie’s crisp edges.
• Brown Sugar: Adds moisture and a deeper flavor, enhancing the chewiness.
• Eggs: Act as a binder and add moisture and structure to the dough.
• Vanilla Extract: Enhances the overall flavor of the cookies.
• All-Purpose Flour: Gives structure to the cookies.
• Baking Soda: Helps the cookies rise and creates a tender texture.
• Salt: Balances the sweetness and enhances the flavors.
• Chocolate Chips: Provide rich, sweet bursts of chocolate throughout the cookies.
• Raspberries: Add tartness and a fresh, fruity flavor.

Troubleshooting Tips

• Why is my dough dry? If the dough is too dry, add a teaspoon of milk until it reaches the desired consistency.
• Why are my cookies soggy? Ensure proper baking time and avoid overmixing the raspberries, which can release excess moisture.
• Why are the edges of my cookies burning? Bake in the center of the oven and use parchment paper to prevent direct contact with the baking sheet.
• Why are my cookies sticking to the pan? Use parchment paper or a silicone baking mat to prevent sticking.

Flavor Science

The combination of chocolate and raspberries works well because of the contrast between the rich, sweet chocolate and the tart, fruity raspberries.

Chocolate’s fatty richness balances the acidity of the raspberries, creating a harmonious flavor profile.

The addition of brown sugar enhances the chewiness and adds a caramel-like depth that complements both the chocolate and the berries.

Chia seeds add a fun texture and extra nutrition, making these popsicles a perfect snack or dessert. The salt subtly enhances all the flavors, making each ingredient shine.

Raspberry Chocolate Chip Cookies

Yield: 24 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Revel in the perfect blend of tart raspberries and sweet chocolate chips with this delightful cookie recipe!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh raspberries, chopped
• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, stirring just until combined.
6. Gently fold in the chopped raspberries and chocolate chips.
7. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes or until the edges are lightly browned.
9. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an added twist, sprinkle a little sea salt on top of the cookies before baking.

To prevent the raspberries from getting too mashed, fold them in gently.

Using dark chocolate chips can enhance the tartness of the raspberries.

Nutrition Information:

Yield: 24Serving Size: 1
Amount Per Serving:Calories: 169Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 61mgCarbohydrates: 32gFiber: 1gSugar: 18gProtein: 3g