The only thing better than chocolate chip cookies are chocolate chip cookies loaded with fresh, juicy, raspberries. These raspberry chocolate chip cookies might just be my favorite cookies I’ve ever made!
Raspberry Chocolate Chip Cookies
This cookie monster has a new favorite treat. Allow me to introduce you to raspberry chocolate chip cookies. Take your absolute favorite chocolate chip cookies and add some juicy, tart raspberries into the batter. These cookies have a crunchy edge, soft gooey center, and just right the amount of chew. And it certainly doesn’t hurt that they’re filled with pools of chocolate and juicy raspberries.
What are raspberry chocolate chip cookies?
I am a firm believer that raspberries + chocolate is one of the best flavor combinations out there. The combination of tart, juicy raspberries with smooth, rich chocolate is simply perfection to me. But fold those flavors up in a salty-sweet brown sugar cookie dough and you are in HEAVEN. I truly think these might be the best cookies I’ve made. And you simply have to try them.
Ingredients for raspberry chocolate chip cookies
You’re only as good as your ingredients. We recommend you splurge for all of the ingredients below to ensure you get a gourmet chocolate chip cookie.
Unsalted Butter: Using unsalted butter means that you can fully control the amount of salt going into your cookies, but if all you have on hand is salted butter don’t worry–just reduce the salt by 1/4 teaspoon.
Sugar: Chocolate chip cookies should always be made with a mixture of brown and white sugar
Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.
Vanilla Extract: Vanilla extract is *so* important in baked goods. It really will make or break your cookie and I highly recommend using a high quality, pure vanilla extract.
Flour: All purpose flour is our flour of choice for these chewy cookies. It creates a tender but hearty crumb. Make sure when you are measuring your flour you measure it carefully using a spoon to aerate the flour.
Chocolate Chips: When it comes to chocolate chip cookies, your chocolate can make or break your cookie. Splurge on a high quality semi sweet or dark chocolate. Milk chocolate is child’s play. So are the store brand chocolate chips. Go for a good bar, chocolate disks, or a high quality chunk. Whatever you choose, load up your cookie dough for big, melty pools of chocolate throughout your cookie.
Raspberries: Uh DUH. You’ll need frozen raspberries to make these perfect raspberry chocolate chip cookies.
Salt: Baked goods NEED salt. Without it they’re just cloyingly sweet. Salt adds that perfectly nuanced salty-sweet flavor that pushes a baked good from good to great.
What kind of raspberries should you use when baking? Fresh? Frozen? Freeze dried? Help!
Not to worry, my friends. I tested this recipe with allllll different kinds of raspberries so you can rest assured this is the most delicious way to eat you raspberry chocolate chip cookies. We tested these cookies with three different kinds of raspberries, and frozen is certainly the only way to go! Fresh raspberries are much too delicate and made a total mess; freeze fried raspberries completely dried out and burned in the oven because they lack moisture; and frozen raspberries…well frozen raspberries were perfection!
Tips for the best raspberry chocolate chip cookies
These raspberry chocolate chip cookies are a simple recipe, but these three tips will guarantee you perfectly soft and chewy cookies every time!
Use high quality ingredients. This cookie recipe is very simple which means that the quality of your ingredients will really shine through. Make sure you’re using pure vanilla extract, ripe raspberries, and good chocolate!
Once you stir the raspberries into the dough, bake them immediately. The frozen raspberries can get a bit messy if you allow them to defrost, so I recommend scooping out your dough balls right away while the raspberries are still very frozen. Bake off as many as you can immediately and any cookies that are waiting their turn to go into the oven should rest in the freezer until them!
Underbake the cookies slightly. I’m a firm believer that the key to good baked goods is underbaking them ever so slightly. Remember that your cookies will continue to bake as they cool so if they are fully baked when you take them out of the oven they will cool to an overbaked cookie which is not what you want!
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
In separate bowl mix together the flour, salt and baking soda. Add the dry ingredients to the wet, mix until just combined and no streaks of flour remain. Fold in the chocolate. Do not over mix.
Last, fold in the frozen raspberries. Mix until evenly distributed.
Use a 1 ounce cookie scoop to scoop out rounded dough balls. The dough may get a little wet as the raspberries start to thaw out so I like to do this quickly*! Place the cookies 2 inches apart on your prepared cookie sheet and bake for 11 minutes or until the edges are golden brown and the centers have puffed up and are slightly underdone.
Allow to cool before eating!
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Place any dough balls you are not baking off right away on a plate in the freezer to keep the raspberries from defrosting!