Raspberry Chocolate Chunk Cookies
These raspberry chocolate chunk cookies are the perfect chewy chocolate chunk cookie recipe. The raspberry and chocolate make the absolute perfect combination. If you love a cookie recipe with crispy edges and a chewy center, these raspberry chocolate chunk cookies are for you!
How to make Raspberry Chocolate Chunk Cookies
While this recipe has a couple specialty ingredients, it’s still just a perfect and classic chocolate chunk cookie recipe!
Ingredients You’ll Need
- Brown and white sugar
- Baking soda
- Malted Milk Powder
- Whole Milk Powder
- Freeze-dried raspberries
- Dark chocolate chunks
Baking with Malted Milk Powder
If you haven’t ever baked with malted milk powder, prepare to have your mind blown! Malted milk powder adds a huge depth of flavor to these triple chocolate chunk cookies. It’s often referred to as the “umami” of baking and takes baked goods to a whole new level.
Tips for perfect Raspberry Chocolate Chunk Cookies
- Room temperature ingredients. This is so important! Make sure your ingredients are at room temperature–the butter and eggs emulsify so much better. You want nice, fluffy butter so these cookies end up nice and chewy.
- Beat your butter and sugar long enough. For the best texture, you really need to beat the butter and sugars together for 4-5 minutes. The butter mixture should be really light, fluffy, and almost doubled in size.
- 2 sugars are better than 1. There’s a reason why these cookies call for both brown and white sugar, so please don’t make any substitutions. Brown sugar gives these cookies a chewy texture and reacts with the baking soda for leavening. The white sugar gives them their crispy edges.
- Don’t use chocolate chips. For best results, buy chocolate bars and chop them up. Chocolate chips have stabilizers that keep them from melting properly. If you can find chocolate FEVES, those are the way to go! If I can’t find them, my go-to is to head to Trader Joe’s and buy their Pound Plus bars in dark chocolate.
- Chill your cookie dough. Not all cookie doughs need to be chilled, but this is definitely one that’s improved by chilling. Chilling the cookie dough really lets the flour hydrate and the flavor come through.
How to store Raspberry Chocolate Chunk Cookies
These cookies are pretty soft when they come out of the oven so let them cool on the tray for about 10 minutes before transferring them to a wire rack to finish cooling. They are delicious slightly warm, but also so so good the next day. After they’re cool, I usually transfer them to a gallon sized ziplock bag and leave them on the counter for up to 3 days.
Freezing Raspberry Chocolate Chunk Cookies
These are the perfect cookies to have a store of in your freezer at all times!
To freeze: scoop the cookie dough onto a baking sheet and freeze in a single layer for at least 1 hour. Transfer to a ziplock bag or airtight container for up to 4 months.
To bake from frozen: Preheat an oven to 350 F. Place the frozen cookie dough balls on a baking sheet lined with parchment paper. Bake for 20 minutes, until the edges of the cookies are just starting to brown. Cool on a wire rack.
More Cookie Recipes to Try
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Raspberry Chocolate Chunk Cookies
- 2 sticks 8 oz unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 eggs at room temperature
- 1 teaspoon good vanilla extract
- 2 1/2 cups all purpose flour
- 1/4 cup malted milk powder
- 1/4 cup whole milk powder
- 1 teaspoon baking soda
- pinch of kosher salt
- 2 oz freeze dried raspberries
- 6 oz dark chocolate feves broken in half or chunks
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy. Add the eggs and vanilla and beat until well mixed.
- In a separate bowl, whisk together the flour, malted milk powder, whole milk powder, baking soda, and salt. Add the dry ingredients to the wet and mix for 15 seconds. Add the dried raspberries and chocolate and mix until the dough clumps together and all the flour is incorporated (you may need to scrape down the bowl).
- Using a 2 oz cookie scoop, scoop the cookies onto a baking sheet lined with parchment paper and chill for 1 hour.
- Preheat an oven to 350 degrees F. Prepare a second lined baking sheet and divide the cookies between the two, giving them room to spread (at least 2 inches between cookies).
- Bake for 15-17 minutes, until the edges are just barely starting to turn golden. Cool cookies on a rack until room temperature. Cookies can be stored in an airtight container at room temperature for 3 days.