Easy recipe; a must-try! -Baking A Moment

If you’re looking to level up your cookie game, these Raspberry Chocolate Chip Cookies are a must-try. They’re soft and chewy with crisp edges, loaded with gooey chocolate chips, and dotted with juicy raspberries that bring just the right pop of tangy sweetness. The combination is rich, indulgent, and just a little unexpected, in the best way.

Table of Contents

Jump to Recipe

These cookies are perfect for bake sales, cookie swaps, or whenever you want to treat yourself or someone special. And even though they taste bakery-quality, the recipe is totally doable in your home kitchen. If you love cookies with that perfect soft center and golden edge, you might also enjoy these Soft Chocolate Chip Cookies.

Here’s Why You’ll Love This Recipe

• The texture is spot-on: soft in the center with golden, crisp edges.
• Raspberries add a tart, fruity contrast that balances the sweetness.
• Packed with melty chocolate chips for extra indulgence.
• A generous size makes them feel extra special.
• Easy to make and freezer-friendly.

Ingredients You’ll Need

• Butter: Softened to room temperature for easy creaming. If you’re short on time, here’s how to soften butter quickly without melting it.
• Light brown sugar: Adds moisture and a hint of caramel flavor.
• Granulated sugar: Helps create structure and sweetness.
• Eggs + egg yolks: The extra yolks add richness and chewiness.
• Lemon juice (optional): Helps preserve the raspberry color and prevent a greenish tint.
• Vanilla extract: Adds warm, sweet flavor.
• Flour: The base of the dough for structure.
• Cornstarch: Makes the cookies soft and tender.
• Kosher salt: Balances and enhances all the flavors.
• Baking soda: Gives the cookies just the right amount of lift.
• Chocolate chips: Choose semi-sweet, dark, or a mix!
• Frozen raspberries: Add tart bursts of flavor and moisture.

In Photos: How To Make Raspberry Chocolate Chip Cookies

This is a simple cookie recipe that comes together quickly and is perfect even for beginners.

Step 1: Preheat & Cream Sugars

Preheat your oven to 375°F (190°C) and line cookie sheets with parchment paper.

In a stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.

Step 2: Add Eggs + Vanilla & Lemon Juice

Add eggs and egg yolks one at a time, mixing briefly after each. Stir in the vanilla and lemon juice.

Step 3: Add Dry Ingredients + Chocolate Chips

In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda.

Add the dry ingredients to the wet ingredients and mix until just combined.

Gently stir in the chocolate chips.

Step 4: Add Berries

Now add the frozen raspberries. Be careful not to overmix or crush the berries.

Step 5: Portion

Use a 1/2 cup measure to portion out dough for each cookie. Place on prepared baking sheets, spaced well apart.

Step 6: Bake

Bake for 8 to 12 minutes, or until the edges are golden and the centers are still quite moist.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Helpful Tips and Tricks

• Use frozen raspberries straight from the freezer to prevent bleeding.
• Chill the dough for 30 minutes if your kitchen is warm to help the cookies hold their shape.
• Don’t overbake. Pull them out when they still look a little soft in the center.

More Homemade Cookie Recipes

Raspberry Chocolate Chip Cookies

If you’re looking to level up your cookie game, these raspberry chocolate chip cookies are a must-try.

• Preheat the oven to 375°F. Prep your cookie sheets with parchment paper.
• Cream together the butter and sugar until it is light and fluffy in a stand mixer.
• Add the eggs and egg yolks, one at a time, mixing briefly between each addition. Add the vanilla and lemon juice and mix just until combined.
• Combine all of the flour, cornstarch, salt, and baking soda together and whisk so they are evenly incorporated.

• Mix into the cookie dough.

• Finally, stir in the chocolate chips and raspberries.

• Use 1/2 cup of batter per cookie.

• Bake at 375°F for 8 to 12 minutes.

• Makes 30 cookies.

Calories: 356kcal, Carbohydrates: 52g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 52mg, Sodium: 250mg, Potassium: 48mg, Fiber: 1g, Sugar: 35g, Vitamin A: 370IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 1mg