If you are on the lookout for a cookie recipe that perfectly marries fruity tartness with rich, melty chocolate, you have to try this Raspberry Cookies with Chocolate Chips Recipe. These cookies are tender and delightfully soft, with bursts of juicy raspberries complemented by the sweet, gooey contrast of chocolate chips. They come together quickly and are guaranteed to become a new favorite for both raspberry lovers and cookie enthusiasts alike, adding a fresh and vibrant twist to your baking repertoire.
Ingredients You’ll Need
The beauty of this Raspberry Cookies with Chocolate Chips Recipe is in its simplicity, using a handful of everyday ingredients that create a wonderfully soft and flavorful cookie. Each component plays a special role, from the raspberries giving that fresh burst of natural sweetness and tartness, to the butter ensuring a tender crumb, and the chocolate chips adding pockets of luscious chocolate delight.
- Frozen raspberries (⅔ cup): Using frozen helps maintain moisture and flavor while adding beautiful color spots throughout the cookie.
- Cold unsalted butter (⅔ cup, cubed): Cold butter keeps the dough light and fluffy, leading to soft cookie texture.
- Granulated sugar (¾ cup): Adds sweetness and contributes to the cookie’s slight crisp on the edges.
- Flour (1 ¾ cups, all purpose or gluten free): The base of the cookie dough; gluten free is an easy swap if needed without losing texture.
- Baking powder (1 tsp): Gives the cookies a gentle rise, ensuring they’re soft yet structured.
- Pinch of sea salt: Balances the sweetness and enhances the flavors.
- Chocolate chips (½ cup): Melted pockets of chocolate enrich each bite, pairing perfectly with raspberries.
How to Make Raspberry Cookies with Chocolate Chips Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350 degrees Fahrenheit, ensuring it reaches the perfect temperature for baking. Line a cookie sheet with parchment paper to prevent sticking and to help your cookies bake evenly. This simple setup stage lays the foundation for cookies that come off the sheet clean and with beautiful bottoms.
Step 2: Thaw the Raspberries
Place your frozen raspberries in a microwave-safe bowl and heat them for 45 to 60 seconds until they’re thawed and juicy. This step softens the fruit so the raspberries mix better into the dough, seeping their natural juices and flavor throughout every bite of these Raspberry Cookies with Chocolate Chips Recipe.
Step 3: Cream Butter and Sugar
Using a stand mixer, beat the cold cubed butter and granulated sugar on high for 2 to 3 minutes until the mixture is creamy and smooth. This process is essential as it incorporates air, contributing to the light yet moist texture of your cookies.
Step 4: Add Raspberries and Juice
Pour in the thawed raspberries along with all their delicious juices, then continue beating on high for another 1 to 2 minutes. This infuses the dough with natural raspberry flavor and vibrant color, making these cookies a real standout.
Step 5: Incorporate Dry Ingredients
Mix in the flour, baking powder, and a pinch of sea salt. Stir just until combined to avoid overworking the dough, which keeps your cookies tender rather than tough.
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips, distributing them evenly throughout the dough. These chips add that classic melty chocolate texture that pairs beautifully with the slightly tart raspberries.
Step 7: Scoop and Bake
Use an ice cream scoop to portion out dough balls onto your lined cookie sheet, spacing them at least 2 inches apart to allow for spreading. Bake for 9 to 10 minutes or until the cookies are just barely set in the middle. This timing results in soft, chewy cookies bursting with flavor.
Step 8: Cool Before Enjoying
Remove the cookie sheet from the oven and let your Raspberry Cookies with Chocolate Chips Recipe cool for 5 minutes directly on the pan to firm up slightly. Then transfer them to a wire rack to cool completely, which helps them finish setting without losing their tender crumb.
How to Serve Raspberry Cookies with Chocolate Chips Recipe
Garnishes
Sprinkle a few fresh raspberries on the plate or dust the cookies lightly with powdered sugar to add a pretty, finishing touch. A drizzle of melted white chocolate can also beautifully enhance both appearance and flavor balance.
Side Dishes
These cookies pair wonderfully with a cup of hot tea or coffee, making for a cozy afternoon treat. You can also serve them alongside vanilla or raspberry ice cream for a delightful dessert experience.
Creative Ways to Present
Try stacking a few cookies with a smear of raspberry jam or chocolate spread in between for a tempting cookie sandwich. Or arrange them on a pretty platter surrounded by fresh seasonal berries to wow guests at a party or gathering.
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry Cookies with Chocolate Chips Recipe fresh by storing them in an airtight container at room temperature for up to 3 days. This helps maintain their soft texture and prevents drying out.
Freezing
If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They freeze beautifully for up to 2 months without losing flavor or texture.
Reheating
To enjoy the cookies warm, simply microwave for 10 to 15 seconds or reheat in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This brings back that freshly baked softness and melts the chocolate chips just right.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but be mindful that they might add more moisture to the dough. You may want to reduce any additional liquid in the recipe slightly or pat them dry before adding to maintain the right cookie texture.
Can these cookies be made gluten free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend measuring cup for cup. The cookies will still come out tender and delicious.
What type of chocolate chips work best?
Semisweet chocolate chips are a classic choice, but feel free to use dark, milk, or even white chocolate chips depending on your personal preference and sweetness level.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can even enhance the flavor by giving the ingredients time to meld.
How do I prevent the cookies from spreading too much?
Using cold butter helps control spreading, and spacing the cookie dough sufficiently on the baking sheet also prevents them from merging into one giant cookie.
Final Thoughts
There is something truly special about the combination of tart raspberries and rich chocolate chips in these delightful cookies. This Raspberry Cookies with Chocolate Chips Recipe is a must-try for anyone wanting to impress with a unique but simple homemade treat. I can’t wait for you to bake a batch and enjoy every tender, fruity, and chocolaty bite with friends and family!
Print
Raspberry Cookies with Chocolate Chips Recipe
- Total Time: 20 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
Delight in these soft and buttery Raspberry Cookies, bursting with juicy raspberries and studded with rich chocolate chips. Perfectly tender with a subtle sweetness, these cookies combine fresh fruity flavors with classic chocolate for a satisfying treat.
Ingredients
Fruit
- ⅔ cup frozen raspberries
Dough
- ⅔ cup cold unsalted butter, cut into cubes
- ¾ cup granulated sugar
- 1 ¾ cups all-purpose flour or gluten free flour
- 1 tsp baking powder
- Pinch of sea salt
Add-ins
- ½ cup chocolate chips
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Thaw raspberries: Place the frozen raspberries in a microwave-safe bowl and microwave for 45 to 60 seconds until they are thawed and release their juices. This step softens the berries for incorporation into the dough.
- Cream butter and sugar: In the bowl of a stand mixer, add the cold butter cubes and granulated sugar. Beat on high speed for 2 to 3 minutes until the mixture turns creamy and light, creating a smooth base for the dough.
- Add raspberries: Pour in the thawed raspberries along with their juices. Beat on high speed for 1 to 2 minutes to evenly distribute the fruit throughout the creamed butter and sugar.
- Combine dry ingredients: Add the flour, baking powder, and sea salt to the mixture. Stir gently until just combined to avoid overworking the dough, which keeps the cookies tender.
- Fold in chocolate chips: Incorporate the chocolate chips by folding them into the dough with a spatula to evenly disperse.
- Portion dough: Using an ice cream scoop, scoop dough balls onto the prepared cookie sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 10 minutes, or until they are just set in the middle to maintain a soft texture.
- Cool: Remove the cookie sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up without becoming dry.
Notes
- Using frozen raspberries provides a nice tartness and moisture without making the dough too wet.
- If substituting gluten free flour, make sure it is a 1-to-1 baking blend for best results.
- Do not overbake to keep the cookies soft and chewy.
- Chilling the dough briefly before baking can help maintain cookie shape if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
