Raspberry Chocolate Chip Cookies
Bursting with fresh raspberry flavor and studded with chunks of melted dark chocolate, these Raspberry Chocolate Chunk Cookies take classic chocolate chip cookies to a whole new level!
These cookies are the creation of my oldest daughter, who has recently become really interested in my job as a food blogger.
A few weeks ago we had bought a bunch of raspberries just for snacking and Clara said, “Mom, I’ve got a great idea. How about making raspberry cookies for your blog?”
She’s in 2nd grade and often coming up with recipe ideas and then encouraging me to share them on here. A while back her big ideas that persisted for a while were brownies with whipped cream and pomegranates with chocolate chips.
I have to admit that I was skeptical at first about this raspberry cookie idea, but she kept after it. For weeks. So the other afternoon we decided to give them a try. And she was definitely on to something because these were delicious!
I happened to have a big bar of dark chocolate from Trader Joe’s in the cupboard so I chopped that up to stir into my favorite basic cookie dough base along with some frozen raspberries. Because I love the combo of dark chocolate and raspberries. And many of my readers do too, judging by the reactions I got to the raspberry chocolate tart and white chocolate raspberry truffle ice cream recipes I shared last year!
You could totally just use semisweet chocolate chips and make these raspberry chocolate chip cookies if you don’t have a bar of dark chocolate on hand though. Or you can even buy bags of chocolate chunks so you don’t have to chop up a bar of chocolate yourself.
It’s important to use frozen raspberries in these cookies because otherwise they would fall apart when you add them to the dough. Even frozen, raspberries are pretty delicate and you don’t want to stir to much or it will crush them and you won’t get the same big bursts of raspberry flavor that make these cookies so wonderful.
I think these are perfect for Valentine’s Day, but they would be delicious anytime.
A few weeks ago we had bought a bunch of raspberries just for snacking and Clara said, “Mom, I’ve got a great idea. How about making raspberry cookies for your blog?”
She’s in 2nd grade and often coming up with recipe ideas and then encouraging me to share them on here. A while back her big ideas that persisted for a while were brownies with whipped cream and pomegranates with chocolate chips.
I have to admit that I was skeptical at first about this raspberry cookie idea, but she kept after it. For weeks. So the other afternoon we decided to give them a try. And she was definitely on to something because these were delicious!
I happened to have a big bar of dark chocolate from Trader Joe’s in the cupboard so I chopped that up to stir into my favorite basic cookie dough base along with some frozen raspberries. Because I love the combo of dark chocolate and raspberries. And many of my readers do too, judging by the reactions I got to the raspberry chocolate tart and white chocolate raspberry truffle ice cream recipes I shared last year!
You could totally just use semisweet chocolate chips and make these raspberry chocolate chip cookies if you don’t have a bar of dark chocolate on hand though. Or you can even buy bags of chocolate chunks so you don’t have to chop up a bar of chocolate yourself.
It’s important to use frozen raspberries in these cookies because otherwise they would fall apart when you add them to the dough. Even frozen, raspberries are pretty delicate and you don’t want to stir to much or it will crush them and you won’t get the same big bursts of raspberry flavor that make these cookies so wonderful.
I think these are perfect for Valentine’s Day, but they would be delicious anytime.
Raspberry Chocolate Chip Cookies
Bursting with fresh raspberry flavor and studded with chunks of melted dark chocolate, these Raspberry Chocolate Chunk Cookies take your classic chocolate chip cookies to a whole new level!
Ingredients
- 1 cup butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes.
- Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.
- Add the flour, baking soda and salt and mix again on low speed until combined.
- Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.
- Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart. Bake for 10-12 minutes.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
