raspberry chocolate chip cookies are what I reach for when I want a bakery-style treat without leaving my kitchen. They’re soft in the middle, lightly crisp on the edges, and packed with juicy pops of raspberry that balance the chocolate. If you tried my raspberry white chocolate pistachio cookies and loved the fruit-meets-chocolate energy, this one turns that idea into a classic chocolate chip cookie moment. No fancy tools, no stress, just honest cookies that taste like they came from a bakery case. I’ll walk you through smart tricks to keep the dough from getting wet and the berries from bleeding everywhere. Ready for warm, gooey cookies that smell like a weekend morning?

Why Chocolate + Raspberry Works

Chocolate and raspberries are that couple everyone roots for. The fruit is bright and a little tangy, which cuts through the sweetness and richness of chocolate. That balance is what makes Raspberry Chocolate Chip Cookies (Bakery-Style) taste so good. The raspberries add moisture and flavor, and the chips bring depth and little pools of melty goodness.

Texture matters too. Raspberries soften slightly in the oven, almost like tiny jam pockets, while the cookie edges get crisp. If you like your cookies thicker, you’ll be happy to know you can control spread by chilling the dough and using the right flour to fat ratio. I’ve got you covered on that below.

If you’re a big fan of sturdy, classic cookies, you might also like these bakery-style chocolate chip cookies for a baseline. And for days when you want something taller and extra chunky, check out these ultra-thick bakery-style chocolate chip cookies for shaping ideas that also work here.

Bottom line: raspberry brings brightness, chocolate brings comfort, and together they keep every bite interesting.

Ingredients

Here’s what you’ll need to make Raspberry Chocolate Chip Cookies (Bakery-Style). Nothing wild, just good basics plus a berry upgrade.

• Unsalted butter, softened to room temp
• Brown sugar and granulated sugar for sweetness and chew
• Large egg and one egg yolk for richness and structure
• Vanilla extract for warm flavor
• All-purpose flour, measured the right way to avoid dry dough
• Baking soda for lift
• Fine sea salt to balance sweetness
• Chocolate chips or chopped chocolate, semi-sweet or dark
• Raspberries: fresh that are firm, or frozen used straight from the freezer
• Cornstarch to keep the centers soft and reduce spread
• Optional: a little lemon zest to boost the berry flavor

Use raspberries that aren’t overly juicy. If you’re using fresh, pick ones that are just ripe and hold their shape. If you go frozen, don’t thaw them. Keep them cold and gently fold them in at the end to prevent streaking.

Want another fruity cookie to compare textures and sweetness? Try these blueberry white chocolate chip cookies. They’re a great reference for how berries behave in dough.

Pro tip: a mix of chips and chopped chocolate gives you pockets and flecks, which creates those picture-perfect bakery tops.

How to Prevent Dough Wetness

This is the number one challenge with raspberry cookies. The fruit can turn the dough soggy or streak it with red. The good news is you can control it with a few simple habits.

Keep it cold: Chill your dough before and after folding in the berries. Cold butter helps the cookie keep its shape in the oven, and cold berries leak less.

Coat the raspberries lightly: Toss raspberries in a teaspoon or two of flour before folding them into the dough. This creates a barrier so juice doesn’t seep out as quickly.

Use frozen berries: If your fresh berries feel soft, reach for frozen. Fold them in right from the freezer. They’ll hold better during mixing and bake up beautifully.

Fold gently: Don’t mash. Use a soft hand, try to do no more than 6 to 8 turns when adding berries. Less mixing equals fewer streaks.

Use cornstarch: A small amount in the dough helps absorb extra moisture and keeps the centers tender.

If you want a different chocolate direction during the holidays or for gifting, these salted caramel chocolate cookies scratch that sweet-salty itch and bake up with perfectly set edges.

Remember: berries are juicy by nature, so aim for control, not perfection. Your cookies will still be gorgeous.

Baking Steps

Prep

Line two baking sheets with parchment. Set your oven to 350 F. If you’re using fresh raspberries, pick the firmest ones and pat them very gently with a paper towel. If frozen, keep them in the freezer until the second they’re needed. Measure your flour by spooning it into the cup and leveling it off so you don’t pack too much.

Mix the Base

Cream butter and sugars until light and fluffy, about 2 to 3 minutes. Add the egg, egg yolk, and vanilla. Mix until combined. In a separate bowl, whisk flour, baking soda, salt, and cornstarch. Add dry ingredients to wet and mix on low until just combined. Stir in chocolate chips or chopped chocolate.

Fold and Chill

Toss raspberries in a teaspoon or two of flour. Fold them into the dough with a spatula using gentle, slow turns. Stop as soon as they’re scattered throughout. Scoop large dough mounds using a 3 tablespoon scoop or a generous ice cream scoop. Chill the scooped dough for 30 minutes. Chilling keeps Raspberry Chocolate Chip Cookies (Bakery-Style) thick with gooey centers.

Bake

Place chilled dough balls on the prepared sheets, spacing them well. Bake for 10 to 12 minutes, or until edges are golden and the centers look slightly underdone. If you want perfect round cookies, use a wide biscuit cutter to scoot the edges into a neat circle right when they come out of the oven.

Cool and Store

Let cookies cool on the sheet for 5 to 7 minutes, then transfer to a rack. The centers finish setting as they cool. Store in an airtight container at room temperature for 2 to 3 days. You can also freeze the scooped dough and bake straight from the freezer, adding 1 to 2 minutes to the bake time.

Craving a safe-to-eat treat while the oven is busy? Keep a bowl of this edible chocolate chip cookie dough in the fridge for stress-free snacking between batches.

Troubleshooting

My cookies spread too much: The dough was warm or the butter was too soft. Chill the dough longer and bake on a cool sheet. Weigh your flour if you can.

They’re too cakey: You may have added too much flour or overmixed. Next time, measure with care and mix only until the flour disappears.

Berry leaks and streaks: This is normal with raspberries, but you can reduce it by using frozen berries and folding gently. A light flour coating helps too.

Pale cookies: Add a minute or two to the bake time, and make sure your oven is truly at 350 F. Darker pans brown faster, so keep an eye on the edges.

Burnt bottoms: Use light-colored sheets lined with parchment and avoid placing trays directly on a lower rack. Rotate the pan at the 8-minute mark if your oven has hot spots.

If you’re curious about shaping and size for maximum chew, peek at my notes in the melt-in-your-mouth chocolate chip cookie bars post. The principles carry over to scooped cookies too.

Raspberry Chocolate Chip Cookies

Deliciously soft and slightly crisp cookies packed with chocolate and juicy raspberries, evoking a fresh bakery experience right at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

  

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For the cookie base

• 1 cup Unsalted butter, softened to room temp
• 3/4 cup Brown sugar for sweetness and chew
• 3/4 cup Granulated sugar for sweetness
• 1 large Egg for richness and structure
• 1 large Egg yolk for added richness
• 1 teaspoon Vanilla extract for warm flavor
• 2 1/4 cups All-purpose flour measured correctly to avoid dry dough
• 1 teaspoon Baking soda for lift
• 1/2 teaspoon Fine sea salt to balance sweetness
• 1 cup Chocolate chips or chopped chocolate (semi-sweet or dark) for chocolate pockets
• 1 cup Fresh raspberries or frozen raspberries (straight from the freezer) for berry flavor
• 1 tablespoon Cornstarch to keep centers soft and reduce spread
• 1 teaspoon Lemon zest (optional) to boost berry flavor

Method

 

Prep

1. Line two baking sheets with parchment and preheat oven to 350°F.
2. If using fresh raspberries, pat them gently with a paper towel. If using frozen, keep them in the freezer until ready.
3. Measure flour by spooning into the cup and leveling it off.

Mix the Base

1. Cream butter and sugars together until light and fluffy, about 2 to 3 minutes.
2. Add egg, egg yolk, and vanilla and mix until combined.
3. In a separate bowl, whisk together flour, baking soda, salt, and cornstarch.
4. Add dry ingredients to wet ingredients and mix on low until just combined.
5. Stir in chocolate chips or chopped chocolate.

Fold and Chill

1. Toss raspberries in a teaspoon or two of flour and fold them into the dough gently using a spatula.
2. Scoop large dough mounds using a 3 tablespoon scoop or a generous ice cream scoop and chill the dough for 30 minutes.

Bake

1. Place chilled dough balls on prepared baking sheets, spacing them well.
2. Bake for 10 to 12 minutes, or until the edges are golden and the centers look slightly underdone.

Cool and Store

1. Let cookies cool on the sheet for 5 to 7 minutes before transferring them to a rack.
2. Store cookies in an airtight container at room temperature for 2 to 3 days. You can freeze the scooped dough and bake from frozen.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 75mgFiber: 1gSugar: 10g

Notes

Keep the dough cold and fold the berries gently to prevent leaking. For best results, use firm berries and chill the dough properly.

Tried this recipe?

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Common Questions

Ready to Bake a Batch?

If you want cookies that feel special but still easy, Raspberry Chocolate Chip Cookies (Bakery-Style) are it. Keep the dough cold, fold the berries lightly, and bake just until the edges turn golden. That’s your roadmap to soft centers and bright berry flavor in every bite.

For even more ideas and flavor spins, check out these takes from other bakers I admire: the juicy version at Raspberry Chocolate Chip Cookies – Broma Bakery, and the cozy brown butter twist from Brown Butter Raspberry Chocolate Chip Cookies. – Half Baked …. Now go preheat that oven and treat yourself. Your kitchen is about to smell incredible.