Gooey Raspberry Chocolate Chunk Cookies Recipe
These Gooey Raspberry Chocolate Chunk Cookies combine sweet, tart raspberries with rich dark chocolate chunks in a soft, chewy cookie. Perfectly balanced with buttery dough and a hint of vanilla, they bake up golden around the edges while remaining tender and gooey in the center. Ideal for berry lovers and chocolate enthusiasts alike.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 servings (cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup fresh raspberries, mashed
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- 1 ½ cups dark chocolate chunks
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined. This helps create a tender texture in the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract along with the mashed raspberries to infuse the dough with fruity flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can toughen cookies.
- Fold in Chocolate Chunks: Carefully fold the dark chocolate chunks into the dough, distributing them evenly without breaking them up.
- Shape and Bake: Using a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes until the cookie edges turn golden but the centers remain soft and gooey.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly, then transfer them to wire racks to cool completely or enjoy while still warm and melty.
Notes
- For best results, use fresh raspberries and mash them gently to avoid too much juice leaking and thinning the dough.
- If you prefer a more pronounced raspberry texture, fold in whole raspberries along with the mashed ones.
- You can substitute dark chocolate chunks with semi-sweet or milk chocolate depending on your sweetness preference.
- These cookies freeze well: store baked cookies in an airtight container or freeze the dough balls for baking later.
- To keep cookies soft longer, store at room temperature in an airtight container with a slice of bread to maintain moisture.
Keywords: raspberry cookies, chocolate chunk cookies, gooey cookies, berry dessert, easy cookies, homemade cookies