Close up photo of raspberry and dark chocolate chip cookies on a white wooden board

Raspberries and chocolate will always be my favorite fruit and chocolate combination. These raspberry and dark chocolate chip cookies are the perfect combination of tart and sweet. The raspberries add a delicious, juicy flavor, while the dark chocolate chips provide a rich and decadent finish. These cookies are sure to become a new favorite! These cookies are soft and chewy using my favorite chocolate chip cookie recipe as the base.

Overhead photo of a raspberry and dark chocolate chip cookie on a wooden board with raspberries and dark chocolate chips

I swapped the chocolate chips for chunks of dark chocolate. For the raspberries, I used frozen. I personally have never had much luck using fresh berries in cookie recipes in the past, the cookie just becomes sort of a gooey mess. Frozen just tends to work better, but I highly recommend giving the frozen berries a rough chop as smaller chunks will help the cookies bake more evenly.

Stacked dark chocolate chip and raspberry cookies on a white background

Recipe Tips and Suggestions:

  • Use good quality chocolate chips. The better the chocolate, the better the cookies will taste.
  • Chill the dough for at least an hour before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • The above tip means that you will NOT fold in the frozen raspberry chunks until you are ready to bake the cookies. The dough is usually still soft enough for me to fold the raspberries in with just about an hour of chill time, but if you leave it in longer and it’s too stiff, let it soften a bit on the counter for about 10 minutes or so.
  • I highly recommend using frozen raspberries for this recipe AND to give them a rough chop before mixing in with the dough. Whole or larger raspberry chunks lead to more uneven baking. I find with a good knife, I can chop frozen berries after letting them sit for a minute or so. Just avoid letting them fully soften.
  • Because of the frozen berries, I find that these cookies need a little bit extra time than my regular chocolate chip cookies, closer to 13-15 minutes compared to the usual 10-12. Keep an eye on them as ovens can differ.

Side shot of three raspberry and dark chocolate chip cookies with a floral napkin in the background

Close up photo of raspberry and dark chocolate chip cookies on a white wooden board
Yield: 20 cookies

Raspberry & Dark Chocolate Chip Cookies

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes

These raspberry and dark chocolate chip cookies are the perfect combination of tart and sweet. The raspberries add a delicious, juicy flavor, while the dark chocolate chips provide a rich and decadent finish. These cookies are sure to become a new favorite!

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips (or chunks)
  • 1 cup frozen raspberries, chopped

Instructions

  1. Cream together the butter, brown sugar, and granulated sugar until light and fluffy in a large mixing bowl. Beat in the eggs one at a time, then stir in the vanilla extract.
  2. Add the flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chips. Cover the bowl and chill for 30 minutes to 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Remove the bowl from the fridge. If dough is too stiff, let sit for 5-10 minutes. Fold in chopped frozen raspberries.
  4. Spoon out (or use a medium scoop) dough onto a lined baking sheet, about 2 inches apart. Bake cookies for 13-15 minutes or until cookies are lightly golden.
  5. Let cookies cool for 2 minutes and transfer to a wire rack to cool completely. Store in an airtight container or freeze.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 169Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 106mgCarbohydrates: 31gFiber: 2gSugar: 18gProtein: 3g
Raspberry & Dark Chocolate Chip Cookies