The Ultimate Raspberry Chocolate Chip Cookies

February 3, 2023

Raspberry chocolate chip cookies are everything you love about a chocolate chip cookie + raspberries. These cookies have golden brown edges and soft chewy centers filled with the perfect combination of rich chocolate and tart raspberries. AKA the most perfect cookie.

Listen… I love me a chocolate chip cookie…like really love. There is just something about that brown sugar base with ooey gooey chocolate throughout every bite that makes it an elite, top tier cookie! Up until last week I thought that the chocolate chip cookie stood alone at the top. Oh no, no, no. Raspberry chocolate chip cookies are standing right there with them.

I’m not really sure what inspired me to make a raspberry chocolate chip cookie, but I’m glad I did. As I stated in the cookie’s description above, this cookie is everything you love about a chocolate chip cookie + raspberries. And we all know that raspberries and chocolate were made for each other. A match made in heaven to be exact. The sweetness of the chocolate and tartness of the raspberries find the perfect balance inside of the brown sugar and buttery cookie base. Excuse me while I go make another batch because I’m making my mouth water.

INGREDIENTS FOR RASPBERRY CHOCOLATE CHIP COOKIES:

room temperature butter
brown sugar
granulated sugar
egg + egg yolk
vanilla extract
all purpose flour
baking soda
salt
chocolate chips
frozen raspberries

HOW TO MAKE RASPBERRY CHOCOLATE CHIP COOKIES:

Make the dough. Cream together butter and sugars. Add in eggs and vanilla extract. Mix. In a separate bowl combine flour, baking soda and salt. Mix together and add to the bowl with wet ingredients. Fold in chocolate and raspberries.
Roll the dough into balls. Immediately after the raspberries are folded in, start rolling the dough into balls. Make them whatever size your heart desires. I did a little bit more than 2 tablespoons in each ball for my cookies. Once all the dough is rolled into balls, pop them into the freezer for approximately 20 minutes. Do not take them out until they are ready to go into the oven.
Bake in batches. You guys know the drill. 6-8 cookies on each pan and into the oven they go.
Let them cool. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Then transfer to a wire rack or parchment paper to finish cooling.
Reward yourself. Um obviously the most important step?! EAT THAT COOKIE!

COMMON QUESTIONS ABOUT CHEWY CHOCOLATE RASPBERRY COOKIES:

What kind of chocolate chips do I use? I used semi sweet chocolate chips in my cookies because that’s what I prefer. But you do you! Do you prefer milk chocolate? Use them! Feeling like dark chocolate raspberry cookies? Go for it!
Do I have to use frozen raspberries? Oooooh. Great question! You don’t have to, but i HIGHLY recommend. Fresh raspberries make the dough extremely messy. Freeze dried raspberries get hard and crunchy in the oven. Ew. Frozen raspberries are perfect for this recipe and I promise they’ll make delicious and fresh raspberry chocolate chip cookies.
Why did my dough turn purple? If your dough turned a blueish purple color it’s because your frozen raspberries got too soft or they weren’t gently folded in. It’s normal to have a little bit of color here and there on a cookie but your entire cookie should not be purple. Read the next section for my tips on how to prevent this from happening.

BIG TIME TIPS FOR THIS RASPBERRY CHOCOLATE DESSERT

Alright I’m about to spill some TEA! These cookies can be a little bit tricky. But I promise what I’m about to tell you will help tremendously. Okay so here’s the deal. Raspberries are juicy and fragile. That can make them hard to work with. Here are 2 tips to help make sure your cookies turn out perfect.

Fold in the raspberries GENTLY! The first time I made these cookies I was not gentle with the raspberries. YIKES. My dough was a mess and my cookies were purple. Did they still taste yummy? Absolutely! Were they pretty? Unfortunately not. Did I still eat them? Yes. Yes I did! Just try to have a light hand when folding them in and don’t fold the dough too many times. DO NOT MIX THEM IN WITH A MIXER.
Work speedy quick! The second you are done folding in the raspberries, immediately start gently rolling the dough into balls. You need to work FAST! As soon as those raspberries start thawing (it happens fast) your dough is going to get very sticky and messy. Roll all the balls at once and get them in the freezer ASAP to chill. If you find that your hands are starting to get sticky towards the end, dust them with flour to help.

MUST KNOW SECRET FOR MAKING THE BEST RASPBERRY CHOCOLATE CHIP COOKIES

OKAY OKAY OKAY. This is top tier information! And the best part is, it’s information that can literally be used for any cookie recipe that calls for chocolate chips. If you are not chopping up a portion of your chocolate chips prior to adding them to your dough, you are doing it all wrong! Chopping some of the chocolate chips spreads the chocolate throughout the cookie so that you literally have chocolatey goodness in every bite. It’s like you’re making double chocolate raspberry cookies without actually doubling the chocolate. YES PLEASE!

Okay, comeeee onnnn! Look at those raspberry chocolate cookies! As I’m writing this post it’s 6 AM. It’s perfectly acceptable to bake and eat cookies at 6 AM, right?! Y’all are my people and I know you wouldn’t dare pass any judgement! (;

If you were looking for a cookie recipe that was going to have you drooling by the time you finished reading it, you came to the right place. I think you’re going to love my raspberry chocolate chip cookies recipe or at least that’s what I’m telling myself. LOL. If you make these cookies take a picture and tag me on instagram. I love to see my recipes being made in your homes. It makes me happy. Also, I’d love for you to rate my recipes below. Thanks besties! Until the next mouth watering recipe…

Hugs & Cookies,

Kayla

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