Raspberry Chocolate Chunk Cookies

Raspberry Chocolate Chunk Cookies are a delightful treat that combines the rich flavor of dark chocolate with the tartness of fresh raspberries. These cookies are soft, chewy, and bursting with amazing flavors that everyone will love. Perfect for any occasion, they are sure to impress family and friends alike.

Why Make This Recipe

Making Raspberry Chocolate Chunk Cookies is a simple and rewarding experience. The combination of sweet and tangy flavors creates a delicious snack that’s perfect for any time of the day. Whether you’re craving a sweet treat, looking for something to bake with the kids, or need a delightful dessert for a gathering, this recipe is an excellent choice. Plus, the cookies are quick to prepare and bake, making them a go-to option for busy bakers.

How to Make Raspberry Chocolate Chunk Cookies

Ingredients:

1 cup salted butter (softened, 227g)
3/4 cup light brown sugar (packed, 150g)
1/2 cup granulated sugar (100g)
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (353g)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chunks
1 1/2 cups frozen raspberries (210g)

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set it aside.
In a stand mixer, beat the softened butter, light brown sugar, and granulated sugar on medium speed for about 2-3 minutes until the mixture is light and creamy.
Add the eggs and vanilla extract to the mixture, and mix until well combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
Gently fold in the dark chocolate chunks and frozen raspberries.
Using a 2-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, leaving about 2 inches between each.
Bake for 10-12 minutes, or until the edges are golden while the centers remain soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these warm cookies with a glass of milk or a cup of coffee!

How to Serve Raspberry Chocolate Chunk Cookies

Raspberry Chocolate Chunk Cookies are best served warm, straight from the oven or after a brief cooling period. Pair them with a glass of milk for a classic combination, or enjoy them with a cup of tea or coffee. They also make great additions to dessert platters or serve them at parties for a tasty surprise.

How to Store Raspberry Chocolate Chunk Cookies

To store your Raspberry Chocolate Chunk Cookies, let them cool completely, then place them in an airtight container. They can be kept at room temperature for about three days or stored in the refrigerator for up to a week. If you want to keep them longer, you can freeze the cookies. Just be sure to wrap them tightly in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer.

Tips to Make Raspberry Chocolate Chunk Cookies

Make sure your butter is softened but not melting for the best texture.
Use high-quality dark chocolate chunks for a richer flavor.
If you prefer, you can substitute fresh raspberries for frozen ones, but be aware that they may make the cookies a bit wetter.
For a little extra sweetness, sprinkle some granulated sugar on top of the cookies right before baking.

Variation

You can easily customize Raspberry Chocolate Chunk Cookies by adding nuts like chopped walnuts or pecans, or trying different types of chocolate such as milk chocolate or white chocolate. Another tasty variation is to include a splash of almond extract for an added flavor twist.

FAQs

Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but note that they may increase moisture in the cookies and make them softer.
How long do these cookies stay fresh?
When stored properly in an airtight container, they can stay fresh at room temperature for about three days or in the refrigerator for up to a week.
Can I freeze the dough?
Yes, you can freeze the cookie dough. Just scoop it onto a baking sheet, freeze until solid, then transfer the dough balls to a freezer bag. When you’re ready to bake, you can bake them straight from the freezer, adding an extra minute or two to the baking time.