Crispy Raspberry Chocolate Chip Cookies
Crispy on the outside and soft on the inside, these Raspberry Chocolate Chip Cookies are packed with fresh berries and melty chocolate. After making these many times, I’ve discovered the trick to keeping them crispy is to chill the dough. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy One Pot Gnocchi Chicken Pot Pie and Savory Garlic Pork Bites.
Why This Crispy Raspberry Chocolate Chip Cookies Is Pure Comfort
- Perfectly crispy edges
- Soft and chewy center
- Bursting with fresh raspberry flavor
- Easy to make with simple ingredients
What You'll Need for Crispy Raspberry Chocolate Chip Cookies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Fresh raspberries
- Semisweet chocolate chips
- Vanilla extract
- Salt
- Optional: Sprinkle of powdered sugar
📝 Ingredient Notes
- Fresh raspberries: Frozen raspberries can be used, but do not thaw before adding to the dough.
🛒 Tools & Equipment I Recommend
- Silicon Baking Mat — Prevents cookies from sticking and ensures even baking → See on Amazon
- Silicone Spatula — Makes it easy to scoop and drop cookie dough → See on Amazon
How to Make Crispy Raspberry Chocolate Chip Cookies
- Step 1: Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, baking soda, and salt.
- Step 2: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in raspberries and chocolate chips.
- Step 4: Chill dough in the refrigerator for at least 30 minutes. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper or a silicone mat.
- Step 5: Bake for 10-12 minutes or until edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Crispy Raspberry Chocolate Chip Cookies
- Common mistake and fix: Overmixing the dough can lead to tough cookies. Mix just until combined.
- Pro tip: For extra crispy cookies, use a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Pro tip: To ensure even baking, use a cookie scoop to drop dough onto the baking sheet.
- Pro tip: For a fun twist, try adding white chocolate chips or dried cranberries instead of semisweet chocolate chips.
Storing & Reheating Crispy Raspberry Chocolate Chip Cookies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week Make-ahead tip: Dough can be made ahead of time and stored in the refrigerator for up to 3 days.
Freezing Crispy Raspberry Chocolate Chip Cookies
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: To reheat, place cookies in a 300°F (150°C) oven for 5-10 minutes or until warmed through. Microwave: Reheat in the microwave for 10-15 seconds or until warmed through. Be careful not to overheat.
Recipe Notes
- Chef tip: For a fun twist, try adding a sprinkle of sea salt to the top of the cookies before baking.
- Best substitution: If you don't have fresh raspberries, you can use frozen raspberries. Do not thaw before adding to the dough.
- Make-ahead: Dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- Scaling: This recipe can be doubled or halved to make more or fewer cookies.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for a longer period of time or adding a little more flour to the dough.
Want to level up this recipe?
Stand Mixer — Makes it easy to cream butter and sugar, ensuring even mixing and light, fluffy cookies → Check price on Amazon
Crispy Raspberry Chocolate Chip Cookies
Ingredients
Main Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Fresh raspberries
- Semisweet chocolate chips
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Sprinkle of powdered sugar
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, baking soda, and salt.
- Step 2: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in raspberries and chocolate chips.
- Step 4: Chill dough in the refrigerator for at least 30 minutes. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper or a silicone mat.
- Step 5: Bake for 10-12 minutes or until edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a fun twist, try adding a sprinkle of sea salt to the top of the cookies before baking.
- Best substitution: If you don't have fresh raspberries, you can use frozen raspberries. Do not thaw before adding to the dough.
- Make-ahead: Dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- Scaling: This recipe can be doubled or halved to make more or fewer cookies.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for a longer period of time or adding a little more flour to the dough.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 week
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: To reheat, place cookies in a 300°F (150°C) oven for 5-10 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 10-15 seconds or until warmed through. Be careful not to overheat.
- Make ahead: Dough can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition Per Serving
- Calories: 120
- Protein: 1g
- Fat: 5g
- Carbs: 18g
- Fiber: 1g
- Sugar: 8g
- Sodium: 70mg
- Cholesterol: 20mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Raspberry Chocolate Chip Cookies FAQs
Yes, the dough can be made ahead of time and stored in the refrigerator for up to 3 days. Baked cookies can be frozen for up to 3 months.
Overbaking is the most common reason for dry cookies. Be sure to check the cookies at the minimum baking time and adjust as needed.
Yes, frozen raspberries can be used. Do not thaw before adding to the dough.
Yes, bake at 325°F (165°C) for 8-10 minutes or until edges are golden brown.
Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
A Warm Final Note
I can’t wait for you to try Crispy Raspberry Chocolate Chip Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
