Imagine biting into a warm, soft cookie that’s bursting with sweet, tangy raspberries and pockets of rich dark chocolate. These Gooey Raspberry Chocolate Chunk Cookies are exactly that—a perfect combination of fruity freshness and decadent chocolate in every bite. Ideal for family dessert nights, cozy afternoons with tea, or a special treat for chocolate lovers, these cookies are simple to make yet feel luxuriously indulgent.
Why You’ll Love This Recipe
- Soft, gooey centers with lightly crisp edges
- Bursting with fresh raspberry flavor and chocolate chunks
- Quick and easy to make—ready in under 30 minutes
- Perfect for gatherings, bake sales, or after-school treats
- Vegetarian-friendly and easily adaptable for variations
Ingredients
- Unsalted butter – Provides a rich, tender base for soft cookies
- Granulated sugar – Sweetens and helps achieve a light, slightly crisp edge
- Brown sugar – Adds moisture and chewiness
- Eggs – Bind the dough and contribute to a soft, fluffy texture
- Vanilla extract – Enhances overall flavor and complements chocolate and raspberry
- All-purpose flour – Gives structure while keeping the cookies tender
- Baking soda – Helps the cookies rise and maintain a soft texture
- Salt – Balances sweetness and enhances flavor
- Fresh raspberries – Mashed for fruity bursts in every bite
- Dark chocolate chunks – Provide decadent pockets of melted chocolate
How to Make Gooey Raspberry Chocolate Chunk Cookies
Prep & Preheat
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
Make the Cookie Dough
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and mashed raspberries for a vibrant, fruity flavor.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
Fold in Chocolate
Gently fold in the dark chocolate chunks, ensuring they’re evenly distributed throughout the dough for melty chocolate pockets in every bite.
Scoop & Bake
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft and gooey.
Cool & Serve
Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks. This helps them set without losing their gooey texture.
Tips for Success
- Mash raspberries well to ensure they mix evenly into the dough.
- Sprinkle a pinch of sea salt on top before baking for a flavor boost.
- Don’t overbake; the centers should still be soft when removed from the oven.
- Use room-temperature butter and eggs for easier mixing and better texture.
Equipment Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Spatula or spoon
- Wire cooling racks
Recipe Variations
- Mixed Berry Cookies: Swap raspberries for a combination of blueberries and blackberries.
- White Chocolate Raspberry: Use white chocolate chunks instead of dark chocolate for a sweeter variation.
- Nutty Twist: Fold in chopped almonds or hazelnuts for extra crunch.
- Vegan Version: Replace butter with vegan margarine and eggs with flax eggs.
Serving Suggestions
Serve warm with a glass of milk or a cup of hot cocoa for a cozy treat. They’re also perfect for dessert platters, packed in lunchboxes, or wrapped as gifts for friends and family.
FAQs
Can I use frozen raspberries?
Yes, but thaw and drain excess liquid before mashing to avoid soggy cookies.
Can I make the dough ahead of time?
Yes, chill the dough for up to 24 hours—this enhances flavor and texture.
How should I store these cookies?
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I substitute chocolate chunks with chips?
Absolutely, chocolate chips work perfectly if chunks aren’t available.
Why are my cookies spreading too much?
Ensure the dough isn’t too warm, and chill briefly if needed to maintain shape.
Gooey Raspberry Chocolate Chunk Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Deliciously gooey cookies filled with fresh raspberries and rich dark chocolate chunks.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup fresh raspberries, mashed
- 1 ½ cups dark chocolate chunks
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and mashed raspberries.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
- Fold in chocolate chunks. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes until edges are golden but centers are still soft. Cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
- For extra flavor, sprinkle a pinch of sea salt on top before baking.
- Ensure raspberries are properly mashed to blend evenly into the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Final Thoughts
Gooey Raspberry Chocolate Chunk Cookies combine indulgent chocolate with fresh, fruity raspberries for a cookie that feels decadent yet simple to make. Perfect for sharing or savoring by yourself, these cookies are guaranteed to bring a smile to anyone who tries them. Bake a batch, enjoy the gooey goodness, and watch them disappear fast!
