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Gooey Raspberry Chocolate Chunk Cookies

Soft, chewy cookies packed with dark chocolate chunks and juicy raspberries for the perfect balance of sweet and tart.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk flour, baking soda, and salt together.
  3. In a large bowl, beat butter and sugars until fluffy. Add eggs and vanilla.
  4. Gradually mix in dry ingredients until just combined.
  5. Fold in chocolate chunks and raspberries gently.
  6. Scoop dough balls onto baking sheets, spacing 2 inches apart.
  7. Bake 10–12 minutes until edges are golden and centers slightly underbaked.
  8. Cool 5 minutes, then transfer to wire rack.

Notes

Chill dough 30 minutes for thicker cookies. Freeze unbaked dough for up to 3 months.