Best-Ever Raspberry Chocolate Cookies
Ready to indulge in our Best-Ever Raspberry Chocolate Cookies! Explore the irresistible combination of tart raspberries and rich chocolate in a cookie that delivers a perfect balance of flavors. Learn how to make these delectable treats that will have everyone asking for more!
Servings: 12 Jumbo Cookies
Calories: 258kcal
Ingredients
- ½ cup unsalted butter 1 stick, chilled straight from the fridge, cut into cubes
- ¼ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & ½ cups all-purpose flour make sure to measure flour correctly
- 1 teaspoon baking soda
- ½ teaspoon salt or can add sea salt on top after baking
- 1 cup chocolate chips or chunks, white, milk or dark chocolate or a combo, add more to the tops of the cookies if you desire
- ½ cup raspberries (fresh, frozen or freeze-dried) add 1/2 cup more to add to the tops of the cookies if you want more raspberry flavor
Instructions
- Heat oven to 350°F.
- In a large mixing bowl using a mixer, cream the cold butter and sugars until light and fluffy.
- Add the egg and vanilla and mix until incorporated.
- Mix in the flour, baking soda and salt gradually until just incorporated.
- Fold in baking chips or bar chunks, then gently add in the fresh raspberries and fold them through the dough as gently as possible and it’s ok if the raspberries break apart. In fact, if you like the raspberries more dispersed and broken up in your cookie dough, that’s fine as well. We just want the raspberry flavor to come through! If you’re using frozen raspberries, mix until evenly distributed.
- Using a large or medium cookie scoop, scoop cookie dough balls onto baking sheet. These cookies are thick, but if you want super thick, scoop cookie dough balls and place in fridge for 15-30 minutes and bake until slightly golden brown.
- Best to use parchment paper and use light colored aluminum ungreased baking sheets for even baking. Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are slightly golden brown. See cookie baking times in notes. Cookies may seem soft and underdone, but they will set upon cooling for chewy cookie texture, however you can bake them a few extra minutes if you like.
- Cool 5-10 minutes; remove from cookie sheet to wire rack.
- Cool 5-10 minutes; remove from cookie sheet to wire rack. Removing them earlier will cause them to fall apart.
Notes
Cookie Sizes
- Large cookie scoop is 1/4 cup - bake 12-14 minutes and preferred! (12 cookies)
- Medium cookie scoop is approximately 2 tablespoons - bake 10-12 minutes (16 cookies)
- Small cookie scoop is 1 tablespoon - bake 8-10 minutes (24 cookies)
- If you want these cookies more golden brown, then bake them an extra couple of minutes.
- If you want the these a more golden brown color - use 1/2 cup brown sugar and 1/4 cup granulated sugar instead of 1/4 cup brown sugar and 1/2 cup granulated sugar.
Storing Raspberry Chocolate Cookies
- These cookies will stay fresh when kept in a sealed container at room temperature for 2-3 days, or in the fridge for up to a week. Can also be frozen for up to two months.
- Make sure your cookies are completely cooled before storing them to keep them soft and chewy. Also, another trick to stop cookies from getting soggy because they have a lot of moisture with the raspberries, is to put a piece of bread in with them in your airtight container if you’re storing them at room temperature. The bread will soak up extra water and keep the cookies nice and soft.
Nutrition
Calories: 258kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 199mg | Potassium: 81mg | Fiber: 2g | Sugar: 21g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg