Take chocolate chip cookies to the next level with the addition of fresh raspberries!
These Raspberry Chocolate Chip Cookies are everything you never realized your life was missing. Soft, chewy cookies bursting with the delicious flavors of raspberry and chocolate. If you love chocolate chip cookies, these are sure to become a new favorite.
Perfect for summer picnics, after school snacks, teacher gifts, or just because…once you try these Raspberry Chocolate Chip Cookies you’ll never go back!
Is there anything more perfect than homemade chocolate chip cookies? They’re one of those things you never really outgrow…no matter how old you get…and one of those things you might even appreciate more as an adult.
Because as an adult, you realize all the possibilities that chocolate chip cookies hold! They can be thin and crispy or perfectly chewy or soft and pillowy…and when it comes to add-ins, there are as many variations as the mind can dream up.
These Raspberry Chocolate Chip Cookies are the perfect example. Inspired by fresh raspberries…along with the fact that you can never go wrong with the combination of raspberries and chocolate…this recipe is a fun and delicious twist on classic chocolate chip cookies.
Not only are they easy to make (I’ll give you my best tips below) and so pretty with the fresh raspberries, but the flavor is absolutely divine.
These cookies are perfect for picnics and dinner parties, alike…and they also make an amazing gift. If you’re looking for a chocolate chip cookie recipe that will wow your family and friends, look no further. This is it!
WHAT INGREDIENTS ARE IN THIS RECIPE?
- All-purpose flour
- Baking soda
- Unsalted butter
- Brown sugar
- Granulated sugar
- Chocolate chips
HOW DO YOU MAKE RASPBERRY CHOCOLATE CHIP COOKIES?
- Combine flour, baking soda, and salt. Set aside.
- Cream butter and sugars; mix in eggs and vanilla.
- Add in flour mixture and chocolate chips.
- Gently fold in raspberries.
- Drop by rounded tablespoon on an ungreased baking sheet.
- Bake until golden brown.
CAN YOU USE FROZEN RASPBERRIES?
Yes. In fact, I froze the fresh raspberries before adding them to the dough. I found that using non-frozen berries resulted in the raspberries becoming completely smushed in the process of scooping. Of course, they still tasted delicious, but in terms of appearance, frozen berries yield a prettier cookie.
WHAT KIND OF CHOCOLATE CHIPS DO YOU USE?
I used semi-sweet chocolate chips, but you could also use milk chocolate, dark chocolate, or even white chocolate chips if you prefer. The type of chocolate chips you use will not affect the end result except in terms of flavor.
WHAT IS THE TEXTURE OF THESE COOKIES?
I would describe the texture as soft and pillowy. If you prefer a chewier cookie, you can reduce the flour in the recipe by 1/2 cup.
DO THE RASPBERRIES MAKE THEM SOGGY?
I was worried about this, but no. The raspberries do NOT make the cookies soggy. In order to combat this potential issue, I added some extra flour to the recipe and was pleased with the overall texture and moisture level of the cookies.
HOW DO YOU STORE THEM?
These cookies can be stored in an airtight container at room temperature for 2-3 days. If you need to store them longer, you can store them in the refrigerator for up fo 5 days.
TIPS FOR SUCCESS:
- Start with room temperature butter. As hard as it is to be patient, leaving the butter out on the counter until it reaches room temperature is the best way to go. If you’re in a hurry, you can also soften it in the microwave on the correct setting or try this technique to soften butter quickly.
- Use frozen raspberries. I used fresh raspberries that I popped in the freezer overnight, but feel free to use pre-frozen raspberries in this recipe. Bonus: you can find them year round!
- Use a cookie scoop for evenly sized cookies.
If you love chocolate chip cookies, here are a few other favorites!
- The Best Chocolate Chip Cookies
- Espresso Chocolate Chip Cookies
- Samoa Chocolate Chip Cookies
- Pumpkin Oatmeal White Chocolate Chip Cookies
You might also like these chocolate chip recipes!
- Peanut Butter Chocolate Chip Dip
- Pumpkin Chocolate Chip Bread
- Baileys Chocolate Chip Dip
- Chocolate Chip Soft Pretzel Bites
- Pumpkin Chocolate Chip Mug Cake
- 3 c. all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. unsalted butter, room temperature
- 1 c. brown sugar
- 1/2 c. granulated sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 c. chocolate chips
- 1 c. frozen raspberries
- Preheat oven to 375 degrees.
- Combine flour, baking soda, and salt in a small mixing bowl. Set aside.
- In a large mixing bowl, cream butter and sugars until fully combined.
- Mix in eggs and vanilla.
- Slowly add in flour mixture just until incorporated.
- Stir in chocolate chips.
- Gently fold in raspberries.
- Drop by rounded tablespoon (or use a cookie scoop) 2 inches apart on ungreased baking sheet.
- Bake at 375 degrees 10-12 minutes or until golden brown.
- Cool on a wire rack.
Amount Per Serving: Calories: 143 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 24mg Sodium: 106mg Carbohydrates: 19g Fiber: 1g Sugar: 10g Protein: 2g