Gooey Raspberry Chocolate Chunk Cookies – Sweet, Soft, and Utterly Irresistible

There’s something magical about biting into a warm, gooey cookie — soft in the center, crisp at the edges, and bursting with pools of melted chocolate. Now imagine that classic chocolate chunk cookie infused with bursts of tart, juicy raspberries. That’s what makes gooey raspberry chocolate chunk cookies so unforgettable — the perfect harmony between rich chocolate and bright fruit, baked into a soft, buttery dough that melts in your mouth.

These cookies are the kind you bake on a cozy Sunday afternoon, when the house smells like brown sugar and cocoa, and you sneak a warm one straight from the baking sheet. They’re nostalgic yet a little sophisticated, simple yet show-stopping. Each bite offers something new — the slight crunch of golden edges, the melty sweetness of dark chocolate, and the tangy pop of raspberry.

Whether you’re baking for a holiday tray, a special dessert, or just because you deserve something decadent, these cookies deliver every single time. They’re rustic, gooey, and gloriously messy in the best possible way — just how homemade cookies should be.

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Ingredients:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, melted and slightly cooled
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup dark chocolate chunks (or semisweet)
• ¾ cup fresh raspberries (or frozen, not thawed)
• Optional: ½ cup white chocolate chunks for extra sweetness

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Instructions:

1. Preheat the oven. Set your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Mix the dry ingredients. In a medium bowl, whisk together flour, baking soda, and salt.
3. Combine the wet ingredients. In a large mixing bowl, whisk melted butter with brown and white sugars until smooth and slightly glossy. Add the egg, egg yolk, and vanilla extract. Mix until creamy and well combined.
4. Add the dry to the wet. Gently fold the flour mixture into the wet ingredients until just combined. Do not overmix — this keeps the cookies tender.
5. Add the chocolate and raspberries. Stir in the chocolate chunks, reserving a few for topping. Gently fold in the raspberries — use a light hand to avoid smashing them completely. A few streaks of raspberry juice in the dough are perfect and create that beautiful marbled look.
6. Chill the dough. Refrigerate the dough for at least 30 minutes (up to 24 hours). This helps the cookies stay thick and chewy.
7. Scoop and bake. Using a cookie scoop or tablespoon, place mounds of dough onto prepared sheets, leaving space between each cookie. Press a few extra chocolate chunks on top for that bakery-style look.
8. Bake until golden. Bake for 10–12 minutes, just until the edges are lightly golden and the centers still look soft. The cookies will firm up as they cool.
9. Cool and enjoy. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm for the ultimate gooey bite!

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Tips & Tricks:

• Use cold raspberries: Fresh or frozen both work, but frozen raspberries help prevent excess juice in the dough.
• For extra gooey centers: Slightly underbake the cookies by 1 minute. They’ll continue to bake on the sheet.
• Melted butter magic: Starting with melted butter gives these cookies that chewy, soft texture you’ll crave.
• Want bakery-style cookies? Chill the dough and roll each portion into a tall mound — they’ll bake up thick and soft.
• Add sea salt: A light sprinkle of flaky sea salt on top before baking adds a gourmet touch.

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Variations:

• Raspberry White Chocolate: Swap dark chocolate chunks for white chocolate for a creamy, sweet contrast.
• Triple Chocolate: Add cocoa powder to the dough and use a mix of milk, dark, and white chocolate chunks.
• Nutty Edition: Add chopped pistachios or almonds for crunch.
• Lemon Raspberry Twist: Add a teaspoon of lemon zest to the dough for a fresh, zesty flavor.

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Serving Suggestions:

These cookies are best enjoyed slightly warm, when the chocolate is still melted and the raspberries are soft and jammy. Serve them with a scoop of vanilla ice cream, a dollop of whipped cream, or even crumbled into a bowl of Greek yogurt for a decadent breakfast treat.

For gifting, let them cool completely, then pack them in parchment-lined tins. The combination of chocolate and berries makes them perfect for Valentine’s Day, holiday cookie trays, or cozy coffee mornings.

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Storage Information:

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerate: They’ll stay fresh for up to 5 days in the fridge.
• Freeze: Freeze unbaked dough balls for up to 2 months. Bake straight from frozen, adding an extra 1–2 minutes to bake time.

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FAQ:

Can I use frozen raspberries?
Yes, frozen raspberries work perfectly. Just add them straight from the freezer — don’t thaw first or they’ll release too much liquid.

Can I use chocolate chips instead of chunks?
Absolutely! Chunks give you more dramatic melty pockets, but chips will still taste delicious.

How do I make them gluten-free?
Use a 1:1 gluten-free flour blend — the texture remains wonderfully chewy.

Can I double the recipe?
Yes! This dough doubles easily — just be sure to chill it in batches if needed.

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History / Fun Facts:

Chocolate chip cookies were invented by Ruth Wakefield in the 1930s, but bakers have spent decades reinventing them with creative twists. Pairing fruit and chocolate is one of the most loved variations — the sweet and tart combo hits all the right notes.

Raspberries, in particular, add a pop of natural acidity that enhances chocolate’s depth. These gooey raspberry chocolate chunk cookies celebrate that classic duo in the most indulgent way — a rich, buttery dough that gives way to melty chocolate and bursts of real fruit.

Once you bake them, they might just become your new signature cookie — elegant enough for dessert platters, comforting enough for a midnight snack.