Why You’ll Love These Raspberry Chocolate Chip Cookies

• A Perfect Flavour Dance. The rich, deep notes of dark chocolate and the bright, tangy pop of raspberry are a match made in dessert heaven. They balance each other out so you never get that overly-sweet feeling—just pure, addictive deliciousness.
• An Incredible Textural Experience. We’re aiming for a cookie that’s crisp around the very edges, yet soft, chewy, and slightly cakey in the centre. The raspberry pieces create little pockets of jammy fruit that add a whole new dimension to every single bite.
• They’re Surprisingly Simple. Don’t let the fancy flavour combo fool you. This is a straightforward, one-bowl (mostly!) cookie dough. The trick is in a few small techniques, which I’ll walk you through, that guarantee bakery-quality results every single time.
• They Look Absolutely Stunning. The vibrant red raspberries peeking through the golden-brown dough, with glossy chocolate chips scattered throughout… these cookies are a true feast for the eyes before they even hit your taste buds. They’re almost too pretty to eat. Almost.

Ingredients & Tools

• 115 g unsalted butter, softened
• 100 g light brown sugar
• 50 g granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 190 g all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 120 g dark chocolate chips or chunks
• 100 g fresh raspberries (plus a few extra for pressing on top)

Tools: A large mixing bowl, a hand mixer or stand mixer, a spatula, a baking sheet, and parchment paper.

A quick note on the ingredients—using a mix of brown and white sugar is key for that perfect chewiness and slight caramel note. And please, for the best flavour and texture, use real vanilla extract! The fresh raspberries are non-negotiable here; frozen ones will release too much water and make the cookies soggy.

Serves: 12 cookies | Prep Time: 15 minutes | Cook Time: 12-14 minutes | Total Time: 30 minutes (plus chilling)

Before You Start: Tips & Ingredient Notes

• Butter Temperature is Everything. Your butter should be softened, meaning it’s cool to the touch but your finger can easily make an indentation. If it’s melted or too warm, your cookies will spread into thin, greasy puddles. If it’s too cold, your dough won’t cream properly.
• Why Room Temperature Eggs Matter. A cold egg can cause the softened butter to seize up and create a curdled-looking mixture. It’s not the end of the world, but room temp eggs incorporate much more smoothly for a better texture.
• Don’t Skip the Chill Time. I know, I know—it’s the hardest part! But chilling the dough for at least 30 minutes is non-negotiable. It prevents excessive spreading and allows the flavours to meld together beautifully, resulting in a thicker, chewier cookie.
• Handle the Raspberries with Care. When you fold in the raspberries, be gentle! You want to create swirls and pockets, not completely mash them into the dough. A few light folds with a spatula is all it takes.

How to Make Raspberry Chocolate Chip Cookies

Serving Suggestions

Complementary Dishes

• A simple vanilla bean ice cream — The creamy, cold ice cream melting over a warm, slightly tart cookie is a classic dessert combination that simply cannot be beaten.
• A sharp, tangy lemon sorbet — For a lighter, more refreshing option, the zingy lemon flavour will amplify the berry notes in the cookies and cleanse the palate beautifully.

Drinks

• A cold glass of whole milk — It’s a timeless pairing for a reason. The richness of the milk complements the chocolate and balances the fruitiness perfectly.
• A cup of Earl Grey tea — The bergamot in the tea has a lovely citrusy-floral note that dances wonderfully with the raspberry, making this a sophisticated afternoon treat.

Something Sweet

• A small dish of fresh mixed berries — If you want to keep the fruit theme going without more baking, a side of extra berries adds a fresh, juicy contrast.
• A dollop of lightly sweetened whipped cream — Sometimes, simplicity is key. The airy, barely-sweet cream lets the cookie itself be the star while adding a lovely cloud-like texture.

Top Mistakes to Avoid

• Mistake: Using melted butter. This is the number one reason cookies spread too much. Softened butter creams with sugar to create structure; melted butter makes the dough too loose and greasy.
• Mistake: Overmixing the dough after adding the flour. This develops the gluten in the flour, leading to tough, cakey cookies. Mix until just combined—a few flour streaks are okay!
• Mistake: Baking until the centres look fully cooked. If the centre looks dry when you take them out, they’ll be overbaked and crunchy once cooled. You want them to look a little underdone for that perfect chew.
• Mistake: Skipping the parchment paper. These cookies are sticky thanks to the fruit. Parchment paper guarantees easy removal and prevents any sad, broken cookies.

Expert Tips

• Tip: Weigh your ingredients. For truly consistent baking results, especially with flour, a kitchen scale is your best friend. Cup measurements can vary wildly, but grams are always precise.
• Tip: Make a double batch and freeze some. Scoop the dough balls onto a tray, freeze them solid, then transfer to a freezer bag. You can bake frozen cookies anytime—just add 1-2 minutes to the baking time.
• Tip: Add a sprinkle of flaky sea salt. Right when the cookies come out of the oven, a light sprinkle of flaky sea salt on top elevates all the flavours—sweet, chocolatey, and fruity—to a whole new level.
• Tip: Use a mix of chocolate chips and chunks. Chunks create those beautiful, uneven pools of chocolate, while chips help distribute chocolate flavour throughout. Using both gives you the best of both worlds.

FAQs

Can I use frozen raspberries instead of fresh?
I really don’t recommend it for this recipe. Frozen raspberries contain a lot of extra water that will leach into the dough as they thaw, making the cookies soggy and preventing them from spreading properly. They also tend to turn the entire dough a murky pink colour rather than creating distinct raspberry pockets. Fresh is definitely the way to go for the best texture and appearance.

Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill. The texture might be slightly more delicate and crumbly, but they will still be delicious. Just make sure your blend contains a binder like xanthan gum.

Why did my cookies turn out cakey instead of chewy?
A cakey texture usually points to two things: either you overmixed the dough after adding the flour, which developed too much gluten, or there was too much flour in the dough. This is why weighing your flour is so helpful! If you use cups, be sure to fluff your flour, spoon it into the cup, and level it off with a knife—don’t scoop directly from the bag.

How should I store these cookies?
Because of the fresh fruit, these cookies are best stored in an airtight container at room temperature for 2-3 days. The raspberry pieces will make them soften faster than a standard chocolate chip cookie. You can also freeze the baked cookies for up to 2 months. Thaw at room temperature or warm them gently in the oven.

Can I use milk or white chocolate instead of dark?
Of course! While I love the contrast between bitter dark chocolate and sweet raspberry, milk chocolate will make them sweeter and more decadent, and white chocolate will create a lovely creamy, berry-bliss flavour. It’s all about your personal preference. Just make sure you’re using good quality chocolate for the best melting properties and flavour.