Chocolate Chip Raspberry Cookies
Prepare to fall in love with these melt-in-your-mouth Raspberry Cookies loaded with fresh raspberries and dark chocolate chips. Perfect for Valentine’s Day, a batch of these berrylicious chocolate chip cookies are a sweet gesture for your special someone.
My sister is insufferably spoiled. From her battery-powered Escalade as a toddler to her diamond-studded belly ring as a teen, the girl has always batted a cabbage-colored eyeball and gotten what she wants. Even now, halfway to AARP age, she’s exempt from the word ‘no’. Like the rest of the suckers in the family, I’ve been conditioned to acquiesce her every whim. From borrowing my bras to next-day shipping desserts across 9 states, my sister simultaneously overfills my demi-cups and empties my pockets. The audacity makes me want to put her up for adoption.
The mere fact that I have to mention my unmentionables in a baking blog is ludicrous. But as fate would have it, I was folding a conspicuously stretched bra today when my sister texted wanting raspberry chocolate chip cookies overnighted to her like totalitarian dictator with D cups. I did what any loving sibling would do: made a fresh batch of chocolate raspberry cookies then filmed myself devouring them so she could watch on repeat and weep. She can cry me a river, I don’t care. I will float downstream on her salty tears with my butt wedged in an inner tube and raspberry cookies in both hands.
If there’s a moral of this ridiculous story, is that revenge tastes sweet; like best chocolate chip cookie you’ve had in your life. Crispy around the edges, soft and chewy in the center these cookies come together with simple ingredients like brown sugar, butter and vanilla. But it’s the combination of dark chocolate chips and fresh raspberries that makes this recipe worthy of declaring war on your litter sis. Trust me, one bite and you’ll be battling to keep these cookies all to yourself, too.
Before sharing the recipe for Chocolate Chip Raspberry Cookies, here are a few tips to help you out:
Wondering whether to use fresh berries, frozen berries or freeze-dried berries in this raspberry cookie recipe? Without a doubt, frozen berries are the best option. Just take care to gently stir berries into the cookie batter then bake immediately before they begin to defrost.
Eggs need to be at room temperature before beginning. If you’ve forgotten to take yours out of the refrigerator ahead of time, speed up the process by placing them in a bowl of warm water. Don’t use hot water; we want to warm the eggs, not hatch them.
Butter also needs to be at room temperature so remove it from the refrigerator an hour before starting the recipe. Resist the temptation to nuke butter in the microwave because it will get melty in spots and ruin the consistency of the cookies.
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense cookies.
How To Store Raspberry Cookies
Can you freeze cookies? Yes, baked cookies freeze well. Wait until cookies have cooled completely then place in a freezer-safe bag and store up to 3 months.
Unbaked cookie dough is freezer friendly, too. Shape dough into balls then place in a freezer bag and store up to 3 months. No need to thaw before placing in the oven, just add an additional minute to the baking time.
Store baked cookies in an airtight container at room temperature up to 3 days.
I hope you enjoy this recipe for Raspberry Cookies! Please leave a rating and review below when you try it yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like baking with raspberries then you’ll love these Raspberry White Chocolate Blondies. With creamy white chocolate and fresh red raspberries this flavorsome spin on blondies is pure bliss.
Chocolate Chip Raspberry Cookies
- 2 1/4 cups all-purpose flour unbleached
- 1 tsp baking soda
- 1/2 tsp sea salt fine
- 1 cup unsalted butter softened to room temperature
- 1 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract pure
- 1 cup dark chocolate chips
- 3/4 cup frozen raspberries
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper then set aside.
- Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.
- Cream butter and both sugars with an electric mixer until light and fluffy – approximately 2 to 3 minutes.
- Add eggs and vanilla then beat until incorporated. Scrape down the sides of the bowl with a spatula as needed.
- Reduce mixer speed to low then add dry ingredients to wet, mixing until just combined.
- Using a wooden spoon, gently stir in chocolate chips and frozen raspberries until evenly distributed. Avoid overmixing.
- With a tablespoon-sized cookie scoop, scoop cookie dough into balls and place onto the parchment lined baking sheet, spacing cookies 2 inches apart. Note: scoop the remaining dough into balls and place in the freezer until ready to bake so raspberries stay frozen.
- Bake cookies for 10 to 12 minutes or until the edges are set but the centers are still soft. Avoid overbaking or cookies will be dry.
- Cool cookies on the baking sheet for 5 minutes.
- Repeat baking process for remaing cookie dough. Be sure cookie sheet has cooled completely before adding unbaked dough balls.
- Store cookies in an airtight container at room temperature up to 3 days.
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