Irresistible Raspberry Chocolate Chunk Cookies
These cookies combine creamy dark chocolate with fresh raspberries in a soft, buttery base, creating an irresistible treat perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Hand Mixer
Ingredients
Ingredients
- 1 cup Unsalted Butter Softened to room temperature
- 1 cup Granulated Sugar
- 1 cup Brown Sugar Packed
- 2 large Eggs At room temperature
- 2 tsp Vanilla Extract
- 3 cups All-Purpose Flour Spoon and leveled
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Dark Chocolate Chunks Large pieces, not chips
- 1 cup Fresh Raspberries Gently rinsed and patted dry
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter with both sugars in a large bowl until light and fluffy, about 2–3 minutes.
- Mix in the eggs one at a time, then add vanilla extract. Beat until fully incorporated.
- Combine flour, baking soda, baking powder, and salt in a separate bowl. Whisk briefly.
- Gradually blend the dry mixture into the wet ingredients until just combined.
- Fold in the dark chocolate chunks and fresh raspberries gently.
- Drop rounded tablespoons of the dough onto the baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes or until the edges turn golden brown.
- Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 3 months.