Raspberry Chocolate Chip Cookies + Video

Name: Raspberry Chocolate Chip Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 30
Ingredients: 1 cup (2 sticks) butter, room temperature; 3/4 cup granulated sugar; 3/4 cup brown sugar, packed; 2 large eggs; 2 tsp vanilla extract; 3 cups all-purpose flour; 3/4 tsp salt; 3/4 tsp baking soda; 1 cup semi-sweet chocolate chips; 1 cup fresh raspberries

August 4, 2019 (last updated Jul 7, 2023) by Amber Brady 9

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Raspberry Chocolate Chip Cookies takes your favorite chewy chocolate chip cookies to the next level with the addition of sweet and tangy fresh raspberries.

We all know that fruit and chocolate go well together. Fresh summer raspberries add a pop of color and flavor to these traditional chocolate chip cookies. The tartness from the berries really brightens up the richness of the chocolate in an easy to eat treat.

Fresh or Frozen Raspberries?

Adding fresh fruit to these raspberry chocolate chip cookies can be a little bit tricky. So this is what I learned from my recipe testing.

Use fresh raspberries that are still firm, not soggy. Fresh raspberries that have been frozen at home overnight on a sheet tray will work fine but DO NOT use store-bought pre-frozen fruit. The fruit in the freezer section of the store tends to release more liquid and has a duller color. (During my recipe testing, the frozen raspberries turned my cookies grey. Not very appetizing!)

Toss the fruit in 1-2 tsp of the flour mixture from the cookie recipe before gently folding them into the dough. You want just enough to lightly dust the outside of the berries. This helps keep the raspberries from bleeding into the cookies.

Gently fold the raspberries into the dough. Think about creating layers of dough, fruit, dough, fruit, and barely fold it with a spatula 2-3 times. I will flatten the dough, place some raspberries on top, then lift and fold the dough over the top; then add more raspberries and fold the dough once or twice more. (Don’t press/squish the dough down on top of the berries. Keep it light.) The raspberries will continue to incorporate into the dough as you scoop the cookie dough balls. If you over-mix the raspberries, you will end up with a lot more bleeding and spreading, instead of bites with big chunks of fruit.

Keep the unbaked dough refrigerated. I scoop all of my cookie dough at once so it won’t have the chance to bleed as much. Then store the dough balls that are waiting to be baked in the refrigerator. This helps prevent the berries from releasing more juices into the dough before baking.

Bake the cookies longer than you usually would. All that added moisture from the fruit is going to make the dough more wet. Bake the cookies until nice and golden brown on the bottom and edges. The centers should be matte, not shiny. (You can still achieve a soft, chewy cookie without under-baking it.)