Raspberry Chocolate Chunk Cookies

why make this recipe

Raspberry Chocolate Chunk Cookies mix sweet chocolate and bright raspberries. They bake fast and please many people. If you like new chocolate ideas, see the simple Dubai chocolate recipe for another flavor twist.

introduction

These cookies are soft inside and slightly crisp at the edge. They bring fruit and chocolate together in one bite. For a light dessert to serve after these cookies, try a simple cottage cheese chocolate mousse that pairs well.

how to make Raspberry Chocolate Chunk Cookies

This recipe is easy to follow. Read all steps, gather your ingredients, and work in a warm kitchen.

Ingredients :
1 cup unsalted butter, softened, 1 cup granulated sugar, 1 cup brown sugar, packed, 2 large eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup fresh raspberries, 1 cup chocolate chunks

Before you mix, learn more about rich chocolate types if you want extra depth by reading what Dubai chocolate is made of.

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, and salt; gradually add to the butter mixture until blended.
5. Fold in the fresh raspberries and chocolate chunks.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake for 10-12 minutes or until cookies are golden around the edges.
8. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

how to serve Raspberry Chocolate Chunk Cookies

Serve warm or at room temperature. Place cookies on a plain plate or with a small scoop of vanilla ice cream. You can also serve them with nutty bars or sweets like Dubai-style pistachio chocolate bars for a fun mix.

how to store Raspberry Chocolate Chunk Cookies

Let cookies cool fully. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a tray, then move to a freezer bag for up to 1 month. Thaw at room temperature before serving.

tips to make Raspberry Chocolate Chunk Cookies

• Use fresh, ripe raspberries to keep fruit flavor strong.
• Fold raspberries gently so they do not break too much.
• Chill the dough for 15 minutes if it seems too soft.
• For a nutty twist or extra depth, read about using tahini in Dubai chocolate and try small amounts in other treats.
• Do not overbake; remove when edges turn light brown.

variation (if any)

• Use frozen raspberries if fresh are not available. Thaw and drain well before folding in.
• Swap chocolate chunks for white chocolate or dark chocolate chips.
• Add a sprinkle of sea salt on top before baking for a sweet-salty bite.

FAQs

Q: Can I use jam instead of fresh raspberries?
A: Yes. Use a small spoon of thick jam in the center or swirl a little into the dough, but watch baking time.

Q: Will the raspberries make the dough wet?
A: Fresh raspberries add some juice. Fold gently and use chilled dough to keep the shape.

Q: Can I use butter substitutes or margarine?
A: You can, but butter gives the best flavor and texture.

Q: How do I stop the chocolate from sinking?
A: Toss chunks in a little flour before folding in. This helps them stay spread through the dough.

Q: Can I freeze dough balls for later baking?
A: Yes. Freeze scooped dough on a tray, then store in a bag. Bake from frozen with an extra minute or two.

Emma sarlot

Raspberry Chocolate Chunk Cookies

These cookies mix sweet chocolate with bright raspberries, creating a delightful treat that is soft inside with a slightly crisp edge.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the cookie dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh raspberries Use fresh, ripe raspberries for best flavor.
• 1 cup chocolate chunks Substitute with white or dark chocolate chips if preferred.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, and salt; gradually add to the butter mixture until blended.
5. Fold in the fresh raspberries and chocolate chunks.
6. Drop by rounded tablespoon onto ungreased baking sheets.

Baking

1. Bake for 10-12 minutes or until cookies are golden around the edges.
2. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Chill the dough for 15 minutes if it seems too soft. Do not overbake; remove when edges turn light brown. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.