Raspberry Chocolate Chunk Cookies are a delicious home-baked treat! These cookies are soft baked with slightly crispy edges and a delicate tender center and have a perfect subtle lemon and vanilla flavor that pairs beautifully with the fruit and chocolate in an unexpected and mouthwatering way!

This Post Is Sponsored by The Oregon Blackberry and Raspberry Commission. I was compensated for my time. All opinions expressed here are my own.

Why We Love This Recipe For Raspberry Chocolate Chunk Cookies

Around here, we love a homemade chocolate chip cookie, especially when it’s right out of the oven. There is something about biting into a warm cookie with those melty chocolate chips that can bring about a smile on anyone’s face.

But as you grow, you realize that the possibilities to elevate the classic are truly endless. And these Raspberry Chocolate Chunk Cookies are one of those amazing endless possibilities. This cookie is the perfect combination of soft and tender with a slight crunch from those crispy edges. To the subtle lemon and vanilla flavors that pair beautifully with the freshness of the sweet fruit and the rich deep chocolate. One thing is for sure, this cookie is unexpected but is tantalizingly addictive and will quickly become a household favorite.

Why Frozen Raspberries are Ideal For Baking

  • Picked at the peak of ripeness then flash-frozen, frozen raspberries retain their fresh sweet-tart quality until ready to be enjoyed.
  • Picked when ripe, frozen raspberries are bursting with the sweet flavors of summer all year round.
  • Frozen raspberries maintain their fresh quality for approximately 12 months in the freezer!
  • Only high-quality raspberries are selected for freezing – when they are ripe, plump, and falling off the cane which means only the best are harvested. Plus, they are a more economical choice, especially if you won’t be using them right away. When compared to a pint of fresh, frozen raspberries offer you the most bang for your buck!
  • Keep raspberries frozen and stir into the batter to control the moisture, which can be problematic for baked goods, especially cookies. These raspberry chocolate chunk cookies are perfectly chewy on the inside, crispy on the outside, and not cakey in the least!

Ingredients for this Recipe

the ingredients with text overlay

Frozen Raspberries

Frozen raspberries are picked at the peak of ripeness then flash-frozen and are bursting with the sweet and juicy taste of summer all year round.

Whole Wheat Flour

Whole wheat flour is made from grinding whole grains of wheat and has a slightly nutty flavor with a subtle bitterness due to the bran and germ that’s included plus it’s packed with vitamins, fiber and minerals. However, some find the flavor of this flour overpowering in which white whole wheat flour would be an excellent substitute as the flavor is less pronounced.

All Purpose Flour

All-purpose flour is the most commonly used type of flour and is made from a mix of soft and hard wheat and contains around 12% gluten making it perfect for baked goods.

Old Fashioned Oats

Old fashioned oats give these cookies a chewy, nutty texture that pairs wonderfully with the other flavors.

Chocolate Chunks

You can chop your own chunks from a bar of semi-sweet or bittersweet chocolate or feel free to use your favorite brand of store-bought prepackaged chunks.

Sugar

This recipe calls for granulated white sugar, however; if you are trying to watch your refined sugar intake granulated maple sugar would be a delicious healthier 1:1 swap.

Unsalted Butter

Room temperature unsalted butter is recommended for this recipe, but if all you have on hand is salted butter feel free to use making sure to reduce the additional salt by 1/4 teaspoon.

Brown Sugar

Feel free to use light or dark brown sugar. For this recipe, we found we prefer the lighter color of light brown sugar but if you like the deeper, richer caramel color of dark brown use that type instead! Again, you can use granulated maple sugar instead (1 cup total in place of both sugars) that is fine as well.

Vanilla

Using a high-quality pure vanilla extract gives a subtle rich slightly sweet flavor. It also brings out the flavors of the other ingredients in the dough.

Lemon Juice and Zest

Lemon juice and zest add wonderful tangy notes to this cookie that pairs beautifully with raspberries and chocolate. The lemon juice also helps to keep the raspberries from turning blue when they interact with the baking powder and baking soda.

If Meyer lemons are in season, we recommend using them as their sweet floral flavors would be a perfect complement to the other ingredients. If you cannot find them, as they are usually only available during the winter, a regular lemon will do just fine.

Just a reminder to first, zest the lemon and then squeeze out the juice.

Baking Soda, Baking Powder, and Salt

Baking soda and baking powder are used to give the cookies the necessary lift.

Table salt is used to help create a tender cookie while enhancing the other flavors.

Step By Step Instructions To Make These Raspberry Cookies

raspberry chocolate chunk cookies steps 1 and 2

Step 1: Prepare Dry Ingredients

Preheat oven to 325°F. Line two large baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Step 2: Cream Wet Ingredients

In a second medium bowl, beat butter, sugar, brown sugar, and lemon zest with an electric mixer on medium speed until smooth and creamy.

raspberry chocolate chunk cookies steps 3 and 4

Step 3: Add Egg, Vanilla, and Lemon Juice

Add egg and beat to combine. Mix in vanilla and lemon juice.

Step 4: Mix In Oats

On low, add flour mixture into butter mixture. Beat until just combined. On low speed, beat in oats until just combined.

raspberry chocolate chunk cookies steps 5 and 6

Step 5: Prepare Raspberries

With a sharp chef’s knife, roughly chop raspberries until they are roughly the size of a pea.

Step 6: Add Raspberries And Chocolate To Batter

Add the raspberries and chocolate chunks to the dough. On low, beat only until they are just incorporated. Do not overmix.

raspberry chocolate chunk cookies steps 7 and 8

Using a medium-sized cookie scoop, scoop 1 tablespoon dough balls onto the prepared baking sheets. Bake, one sheet at a time, rotating halfway through, until the cookies are spread and set up, approximately 15 to 18 minutes.

Step 8: Cool And Enjoy

Let cookies cool on the pan for 5 minutes before transferring to a wire cooling rack. Repeat with the remaining pan of cookies.

FAQs and Expert Tips

How do I store leftovers?

Store any leftover cookies in layered rows separated by parchment paper in an airtight container at room temperature for 3 days.

Can I freeze these raspberry chocolate chunk cookies?

Baked cookies can be placed in a freezer-safe container and stored in the freezer for up to 1 month. Thaw them at room temperature.

Do I need to keep the raspberries frozen?

For best results, add the raspberries to the dough batter while they are still frozen. Also, be sure to not stir too much once the chocolate and raspberries are added in as we want to keep them from breaking up too much.

Could I add nuts to this recipe?

Sure can! Feel free to mix in 1 cup of chopped pistachios, almonds, hazelnuts, walnuts, or pecans for an added crunch element.

Additional Recipes To Try

For Valentine’s Day

  1. This Filet Mignon with Tarragon Mushrooms are the perfect hearty Valentine’s Day entree to share with that special someone. They are paired with sauteed tarragon mushrooms and vermouth shallot reduction sauce. This recipe serves two and is ideal for that special occasion stay-at-home date night!

For More Cookies

  1. Gluten-Free Buckwheat Chocolate Cookies from the Alternative Baker cookbook are soft, tender, and a little chewy. Finished with flaky sea salt, the tiny crunch on top is the perfect contrast to the bergamot and chocolate.
  2. Apple Walnut Oatmeal Cookies are a fun fall twist on the classic oatmeal cookie. Loaded with white chocolate chips, walnuts, and chunks of dried apple, these cookies will quickly become your new favorite!
  3. These naturally sweetened Maple Hazelnut Thumbprint Cookies are a unique and delicious twist on the classic. Made with granulated maple sugar, ground hazelnuts, and a dollop of pure maple cream in the center. The best part is that these cookies can be made ahead and frozen!

For More Berries

  1. Raspberry Almond Vinaigrette is made with frozen red raspberries, red wine vinegar, shallot and emulsified with Dijon mustard and almond oil. This sweet and slightly tart dressing is the perfect topping for almost any bed of greens!
  2. Festive Kale Slaw with Raspberries and Almonds is tastes phenomenal and is vegan-friendly, naturally gluten-free, and bursting with plant-based nutrients.
  3. Blackberry Chicken is a creative and delicious way to prepare boneless skinless chicken breast. Sauteed chicken is drizzled in a velvety blackberry sauce and comes together in just 30-minutes. This gourmet dinner is perfect for Mother’s Day or any busy night of the week!
  4. These Paleo Chocolate Raspberry Muffins are made with frozen raspberries that are 100% grain-free, refined sugar-free, dairy-free, and taste amazing!

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make these recipes, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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close up of stacked raspberry chocolate chunk cookies

Raspberry Chocolate Chunk Cookies

  • Author: Katie Webster
  • Prep Time: 25 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 Hours 15 Minutes
  • Yield: 30 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These raspberry chocolate chunk cookies are soft and chewy, but slightly crisp along the edges. The subtle lemon and vanilla flavors pair with the fruit and chocolate in an unexpected and delicious way! Make them for a Valentine’s treat, or as a fun baking project to enjoy with children.


Scale

Ingredients

  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons (1/2 cup) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 teaspoons lemon zest
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • ½ cups old fashioned rolled oats
  • 1 1/3 cup frozen raspberries
  • 1 cup chocolate chunks

Instructions

  1. Preheat oven to 325°F. Line two large, rimmed baking sheets with parchment paper. Whisk flour, whole wheat flour, baking powder, baking soda and salt in a medium bowl.
  2. Beat butter, sugar, brown sugar and lemon zest with an electric mixer on medium until the butter is completely creamed into the sugar. 
  3. Add egg and beat to combine. Beat in vanilla and lemon juice.
  4. Stir the flour mixture into the butter mixture on low until just combined. Beat in oats on low until just combined.
  5. Roughly chop raspberries with a sharp chef’s knife until they are in pieces about the size of a pea. 
  6. Add the raspberries and chocolate chunks to the cookie dough and beat on low only until they are just incorporated. Do not overmix.
  7. Scoop 1 tablespoon balls of dough onto the prepared baking sheets. Bake, one at a time, rotating about halfway through, until the cookies are spread and set up, 15 to 18 minutes (they will not be browned and may look undercooked.)
  8. Let cool on the pan for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining pan of cookies.

Notes

  • Tip: For best results add the raspberries to the dough while still frozen. Try not to stir too much once the chocolate and raspberries are added in.
  • Make Ahead: These cookies last at room temperature for three days. Store them layered between parchment in an airtight container. Can be frozen up to one month.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 98
  • Sugar: 8 g
  • Fat: 4 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 1 g