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Easy Raspberry Chocolate Chunk Cookies

Thick, chewy bakery-style cookies filled with dark chocolate chunks and fresh raspberries for the perfect sweet-tart bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tbsp cornstarch
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1.5 cups dark chocolate chunks
  • 1 cup fresh raspberries

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, salt, and cornstarch.
  3. Cream butter and sugars until light and fluffy.
  4. Add eggs and vanilla extract; mix well.
  5. Gradually add dry ingredients and mix until combined.
  6. Fold in chocolate chunks and gently add raspberries.
  7. Chill dough for 30 minutes.
  8. Scoop onto baking sheet and bake 11–13 minutes.

Notes

Chill dough longer for thicker cookies. Sprinkle flaky sea salt on top before serving for extra flavor.