Raspberries and dark chocolate are one of the best flavor combinations ever! These dark chocolate raspberry cookies are delicious chewy chocolate chip cookies with frozen raspberries mixed in for the perfect sweet and tangy flavor!
You might also like my classic chocolate chip cookies or these raspberry linzer cookies!
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Ingredient Notes
You just need a few ingredients to make these dark chocolate raspberry cookies!
Chocolate Chips - If you like dark chocolate, I highly recommend the Ghirardelli bittersweet chocolate baking chips. The flavor is amazing and the baking chips are slightly larger and flatter than normal chocolate chips and melt beautifully inside your cookies. Trader Joe's chocolate chips are also some of my faves!
Frozen Raspberries - I've tested this recipe with fresh, frozen, and freeze-dried raspberries and they all technically work, but frozen raspberries are best! Fresh raspberries just kind of fall apart and make a mess, and freeze-dried raspberries are a bit too dry and tart. So overall frozen raspberries are the best combination of flavor and texture!
Flaky Sea Salt - This is optional, but I love adding a little sprinkle of flaky sea salt on top of warm chocolate chip cookies!
How to Make Raspberry Chocolate Chip Cookies
Keep the raspberries in the freezer until right before you're ready to mix them in.
Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
Using a stand or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough will be slightly wet and sticky.
Using a spoon or spatula, mix in the dark chocolate chips and frozen raspberries.
It's important to bake the cookies as soon as you mix in the frozen raspberries so that they don't melt!
Spoon a generous 3 tablespoons of dough and roll into balls. Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 5 or 6 cookies on a half sheet pan).
Immediately place the remaining dough balls in the freezer while the first batch is cooking so that the raspberries stay frozen!
Bake the dark chocolate raspberry cookies for 9-11 minute or until the edges are set and the centers are still soft. Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
Tips for Perfect Cookies
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, crumbly cookies that don't spread.
Make sure your oven is the proper temperature! Use an oven thermometer to make sure your oven is exactly 350°F. If the oven is too cold, the cookies will spread too much and if it's too hot they centers won't bake all the way through. For example, my oven is about 20 degrees off. So I have to set the oven to 370°F in order to get it to bake at 350°F.
Use a lightweight, light colored baking sheet for best results! Believe it or not, a lighter pan makes the cookies bake more slowly than a dark pan, which helps keep them from spreading too much. My favorite pans for baking cookies are:
You also want to use either parchment paper or silicone mats on your cookie sheet to help keep the cookies from spreading.
Bake the cookies one sheet at a time, on the center rack. This will ensure all your cookies cook evenly and the bottoms don't burn. Then let the cookie sheet cool completely between batches. This ensures the cookies cook evenly and don't spread too much by being put on a hot pan.
Always under-bake the cookies! If you slightly under-bake the cookies (so the centers are still soft when you remove them from the oven), they'll stay soft and chewy for days!
Do the cookie scoot! In order to get perfectly round cookies, use a large cookie cutter to gently scoot them around as soon as they come out of the oven!
Recipe FAQ's
These cookies are best eaten the same day but will keep in an airtight container for up to 3 days.
I've tested this recipe with fresh, frozen, and freeze-dried raspberries and they all technically work, but frozen raspberries are best! Fresh raspberries just kind of fall apart and make a mess, and freeze-dried raspberries are a bit too dry and tart. So frozen raspberries are the best combination of flavor and texture!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Cookie Recipes!
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Recipe Card
Dark Chocolate Raspberry Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup dark chocolate chips
- ¾ cup frozen raspberries
Instructions
- Keep the raspberries in the freezer until right before you're ready to mix them in.
- Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
- Using a stand or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
- Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough will be slightly wet and sticky.
- Using a spoon or spatula, mix in the dark chocolate chips and frozen raspberries.
- It's important to bake the cookies as soon as you mix in the frozen raspberries so that they don't melt!
- Spoon a generous 3 tablespoons of dough and roll into balls. Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 5 or 6 cookies on a half sheet pan).
- Immediately place the remaining dough balls in the freezer while the first batch is cooking so that the raspberries stay frozen!
- Bake cookies for 9-11 minute or until the edges are set and the centers are still soft. Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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