So About These Raspberry Chocolate Chunk Cookies…

Okay, so let me set the scene for you: rainy afternoon, I’m knee-deep in laundry and, out of nowhere, I just need something chocolatey—like desperately. So, because I’m nothing if not impulsive (and hungry), I rummaged around and realized I had most of the usual baking stuff, but barely any chocolate chips. Instead, I chopped up a bar of dark chocolate, threw in a handful of slightly weary raspberries, and voilà. Kind of a happy accident—like those times you forget your umbrella but it ends up being sunny. If you try these, you’ll want to keep making excuses to bake them, promise.

Why You’ll Love This (Or At Least I Do!)

I whip these up when my family acts like the snack cupboard is a magical wishing well (it’s not). Particularly when I need a sweet fix but still want it to feel just a teensy bit sophisticated—hello, fruit + chocolate. Plus, there’s the tiniest air of virtue since there’s fruit involved (don’t burst my bubble). They’re especially popular in our house because you get that tart raspberry zing and, if you catch ’em right while they’re just cooling, the chocolate is all gooey and melty. Actually, there was that one time the dog ate nearly a dozen off the counter. Okay, not the best memory but…it was proof they’re irresistible.

What You’ll Need (and What I Sometimes Use Instead)

1 and 3/4 cups (220g) all-purpose flour – I’ve swapped in half whole wheat in a pinch, it makes them a tad nuttier but still yum.
1/2 tsp baking soda – No swaps, just use it!
1/2 tsp salt – Sea salt is my go-to, but honestly, table salt is fine.
1/2 cup (115g) unsalted butter, softened – Sometimes I cheat and soften it in the microwave. Don’t tell my mum.
2/3 cup (130g) brown sugar – My gran swore by dark brown, but if I’m out, I’ve done part white sugar. Not quite the same but not a disaster either.
1 large egg – Room temp if you remember (I almost never do).
1 tsp vanilla extract – The fancy stuff is great, but supermarket vanilla works.
1 cup (roughly 125g) chocolate chunks – I chop up any chocolate bar (once used leftover Easter eggs). If you have chips, use those.
3/4 cup fresh raspberries – Rinsed and gently patted dry. In winter, I’ve used frozen (don’t thaw) but, heads up, they can make things a tad mushier.

Making the Magic Happen (Directions, More or Less)

Pop your oven on at 350°F (175°C). Now’s the time I usually start rummaging for the electric mixer attachment; if you can’t find yours either, old-school wooden spoon is fine—just a workout.
Mix flour, baking soda, and salt in a bowl. Set aside. (Sometimes I whisk, sometimes I just stir with a fork. No one’s judging.)
In another biggish bowl, cream the butter and brown sugar until it looks fluffy. If your arm hurts, you’re probably doing it right. Add the egg and vanilla next; it might look a bit curdled, but just keep going.
Add the dry stuff to the wet in two or three goes—easier to stir. Sometimes I get excited and dump it all at once; results may vary (still tasty though).
Fold in the chocolate chunks. (This is where I sneak a taste. I mean, you’ve got to, right?)
Gently fold in the raspberries. They’ll break a bit—that’s normal. Some pink streaks? Totally fine.
Spoon blobs of dough (about a dessert spoon) onto a lined baking tray. Don’t stress about spacing, just leave a bit of room for spreading. Or, if you’re a fan of big bakery-style ones, do bigger scoops and bake a tad longer.
Bake for 10–12 minutes. I check at 10 and poke one for softness. If the edges are golden and middles still seem a bit squidgy, take them out! They firm up as they cool.
Let them chill on the tray for a few minutes before transferring to a rack (or your mouth—zero judgment).

Some Notes from The Trenches

If you use frozen raspberries, just chuck them in straight form the freezer, don’t thaw. They bleed a bit more, but hey, the cookies still vanish.
Once, I melted the butter by accident and it does make for thinner cookies—but crispier edges. Actually, I kind of liked them that way?!
Tested these with white chocolate once – surprisingly lush.
Dark chocolate gives you more of a grown-up vibe, milk chocolate is more ‘kids party’. Just my humble opinion, of course.

If You Fancy Tweaking Things…

Tried adding a pinch of cinnamon once. It was odd. Not awful but…not my best bake.
Chopped pecans or hazelnuts vanish into the dough—nice crunch (unless there are nut-averse eaters about. Then maybe skip).
A mate of mine swears by a spoon of Greek yogurt in her dough. I tried it, made them softer but honestly, I prefer the good old way.
Once ran out of brown sugar and threw in coconut sugar. Didn’t taste radically different, but the color was lovely.

Do You Need Fancy Gear? Not Really

I mostly use a bowl and wooden spoon out of habit. If you have a stand mixer, crack on, but honestly, it’s not needed. Don’t have a cookie sheet? Line a roasting tin, or even use the back of a (clean) pizza tray. I’ve improvised with all sorts in student days—worked just fine.

How To Store (Or Not)

Let’s be real: these almost never last more than a day here. But if you have ninja-level self-control, store them in an airtight tin for up to 3 days. They will soften a bit, but sometimes I think they taste even better the next day with that faint raspberry perfume wafting out as you open the lid. Freezer trick: pop cooled cookies in a bag and freeze up to 2 months if you ever have leftovers (unlikely, but I live in hope).

How I Like To Serve (Though Everyone’s Style Is Different)

Honestly, nothing beats one of these still warm with a mug of tea (milky, two sugars—don’t judge!). Sometimes, my youngest likes to squish a cookie over vanilla ice cream for a proper treat. At family gatherings, I stack them messily on a plate—never lasts long enough to look presentable, mind you.

What I Learned The Hard Way (Pro Tips)

Don’t try to mix in raspberries too forcefully or you’ll end up with raspberry mush. I did this once and everything turned vaguely purple—but the taste was still spot on, so not a total loss.
Patience, my friend: let the cookies cool a bit before moving. I once tried flipping them straight away (impatient, as usual) and they just collapsed. Lesson learned.
If you’re heavy-handed with the chocolate, bake them just a minute longer or they become lava pockets—exciting, but messy.

FAQ (Straight From My Chatty Cousin, Mostly)

Can I use white chocolate instead?: Oh, easily! They’re actually fantastic with white choc–just a bit sweeter. Actually, my mate swears it’s the best version.
Help! No fresh raspberries?: Frozen ones work, truly. Just don’t thaw, and know they’ll go a bit softer. Or, on a wild day, plop in dried cranberries instead (not traditional, but gets the job done).
Can I make vegan Raspberry Chocolate Chunk Cookies?: I’ve not tried it (yet), but I reckon plant butter and a flax egg would work. If you do it, tell me how it goes!
Why are my cookies spreading too much?: You probably melted the butter too much. Happened to me, and they came out flatter than a pancake, but still delish!
Is mixer really essential?: Nope. Old-fashioned elbow grease does the trick (and doubles as a mini workout). Stand mixer is only for lazy days or when you’re feeling posh.
How do I keep cookies chewy?: Take ’em out while they’re still a bit underdone in the middle. They set up chewy once cool. Overbake and you’ll get crunchy edges. Unless that’s your thing!
Do I have to chill the dough?: On second thought, I think it helps keep everything a bit plumper, but if I’m honest—I rarely bother unless I’m after a neater result.

So, there you go—my most requested (and occasionally slightly purple) cookie recipe! Let me know how yours come out—and if you manage not to eat half the dough, you’re a stronger soul than me.

Raspberry Chocolate Chunk Cookies