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Stack of homemade raspberry chocolate chip cookies with melted chocolate, baked raspberries, and sea salt on top, surrounded by fresh raspberries.

Raspberry Chocolate Chip Cookies

Soft, chewy raspberry chocolate chip cookies with the perfect balance of tart raspberries and sweet chocolate chips. A tried-and-true recipe tested over 16 years and 47 batches—no soggy bottoms, just bakery-level deliciousness!
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Course: Dessert
Cuisine: American
Keyword: Best raspberry chocolate chip cookies, Easy raspberry chocolate chip cookies, Fresh raspberry chocolate chip cookies, Raspberry Chocolate Chip Cookies, Raspberry Chocolate Chip cookies Vegan, Raspberry white chocolate chip cookies, Sourdough raspberry chocolate chip cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time (optional): 30 minutes
Total Time: 55 minutes
Servings: 24 cookies
Calories: 180kcal
Cost: $9

Equipment

  • 2 Large mixing bowls (For wet and dry ingredients)
  • 1 Electric mixer (Hand or stand mixer)
  • 1 Cookie scoop (Or two spoons for even sizing)
  • 2 Baking sheets (Lined with parchment)
  • 1 Wire cooling rack (For proper cooling)

Ingredients

  • 2 ¼ cups All-purpose flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Fine salt
  • 1 tablespoon Cornstarch - For tossing raspberries
  • 1 cup Unsalted butter - Room temperature
  • ¾ cup Brown sugar - Packed
  • ½ cup Granulated sugar
  • 2 Large eggs - Room temperature
  • 2 teaspoon Vanilla extract - Or vanilla bean paste
  • 1 teaspoon Lemon zest - Optional, brightens flavor
  • ¾ cup Fresh raspberries - Tossed with cornstarch & flour
  • 1 cup Semi-sweet chocolate chips - Or dark/white chocolate chips
  • ½ cup White chocolate chips - Optional

Instructions

  • Preheat oven to 350°F and line baking sheets with parchment paper.
  • Toss raspberries with a little flour and cornstarch; set aside.
  • Whisk flour, baking soda, and salt in a bowl.
  • Cream butter and sugars, add eggs one at a time, then mix in vanilla.
    Mixing bowl with fluffy cookie dough, showing creamed butter, sugar, and egg, with flour partially mixed in—set on a floured wooden surface for a homemade baking look.
  • Gradually mix in dry ingredients until just combined.
  • Fold in chocolate chips, then gently fold in prepared raspberries.
    Cookie dough in a bowl with chocolate chips and raspberries being gently folded in with a spatula, captured in natural light for a fresh, homemade feel.
  • Scoop dough, bake, cool, and store.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 95mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg