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Gooey Raspberry Chocolate Chunk Cookies

Soft, buttery cookies filled with rich chocolate chunks and juicy raspberries for a perfectly gooey and decadent treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup dark chocolate chunks
  • 0.75 cup fresh or frozen raspberries
  • 0.5 cup white chocolate chunks (optional)

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • Baking sheets
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, and salt in a medium bowl.
  3. In a large bowl, mix melted butter with sugars, then add egg, yolk, and vanilla.
  4. Fold dry ingredients into wet until just combined.
  5. Stir in chocolate chunks and gently fold in raspberries.
  6. Chill dough for 30 minutes.
  7. Scoop onto baking sheets and bake 10–12 minutes until golden at edges.
  8. Cool on sheet 10 minutes, then transfer to rack.

Notes

For the best gooey texture, slightly underbake the cookies and let them cool on the pan.