If you love chewy, gooey chocolate chip cookies, but want something a little extra special, these Raspberry Chocolate Chip Cookies are a game-changer! The rich, melty chocolate pairs beautifully with the tart bursts of fresh raspberries, creating a bakery-style cookie that’s both decadent and refreshing.

Perfect for any time of year, these cookies are soft in the center, slightly crispy on the edges, and packed with flavor. Plus, they come together in just 27 minutes, making them a quick and easy treat for any occasion!

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Ingredients (Makes about 12–14 cookies)

• 200 g (1 ⅔ cups) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 115 g (½ cup) unsalted butter, softened
• 100 g (½ cup) brown sugar
• 50 g (¼ cup) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 120 g (¾ cup) dark chocolate chips
• 80 g (½ cup) fresh raspberries (or frozen, not thawed)

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Instructions

Step 1: Preheat & Prepare

1. Preheat your oven to 175°C (350°F).
2. Line a baking sheet with parchment paper.

Step 2: Make the Dough

1. In a bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a separate large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
3. Mix in the egg and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the chocolate chips.

Step 3: Gently Add Raspberries

1. Carefully fold in the raspberries, being gentle so they don’t break too much. (A little juice is okay—it gives the cookies a beautiful marbled effect!)
2. If using frozen raspberries, keep them frozen until mixing to prevent excess moisture.

Step 4: Bake

1. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 5 cm (2 inches) apart.
2. Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look soft.
3. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

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Nutrition Information (Per Cookie, Approximate)

• Calories: 220 kcal
• Carbohydrates: 30g
• Protein: 3g
• Fat: 10g
• Sugar: 18g
• Fiber: 2g

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Tips & Tricks for the Best Raspberry Chocolate Chip Cookies

• Use high-quality chocolate for the best flavor—dark chocolate balances the tart raspberries beautifully.
• Don’t overmix the raspberries—gently fold them in at the end to keep some whole.
• Chill the dough for 30 minutes if you want thicker, chewier cookies.
• Use frozen raspberries if fresh ones are too soft—they hold their shape better in the dough.
• Sprinkle a pinch of sea salt on top before baking for extra depth of flavor.

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Why You’ll Love These Cookies

✔ Quick & easy—ready in under 30 minutes
✔ Soft, chewy, and packed with melty chocolate
✔ Tart raspberries balance the sweetness beautifully
✔ A bakery-style treat you can make at home