Chocolate Chip Raspberry Cookies
There are chocolate chip cookies. And then there are chocolate chip raspberry cookies — a little unexpected, a little luxurious, and wildly addictive.
This recipe was born on a rainy afternoon when I had cookie dough ready to go and a handful of ripe raspberries about to turn. Instead of saving them for a smoothie, I folded them into the dough on a whim — and what came out of the oven was something better than I expected.
The raspberries added tart pops of juiciness that balanced the richness of the chocolate. And the sprinkle of flaky sea salt at the end? Chef’s kiss. These cookies are soft in the center, slightly crisp at the edges, and every bite is a sweet-tart-salty dream. They’ve quickly become one of my most requested bakes — and now I always keep a stash of raspberries on hand, just in case.
Why You’ll Love This Recipe:
Bakery-quality texture – Soft centers, chewy edges, melty chocolate
Fresh raspberry bursts – Juicy bites add brightness and color
Flaky sea salt magic – Enhances both chocolate and fruit flavors
One bowl, no chill – Quick to mix and bake
Perfectly balanced – Sweet, tart, rich, and a little salty
Ingredients List:
unsalted butter
brown sugar (light or dark)
granulated sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
chocolate chips (semi-sweet or dark)
fresh raspberries
Flaky sea salt
There are 4 Steps To Making These Cookies:
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
Step 2: Add Wet & Dry
Mix in the egg and vanilla until smooth. Add flour, baking soda, and salt. Mix until just combined — don’t overmix.
Step 3: Fold in the Good Stuff
Fold in chocolate chips. Gently fold in raspberries, being careful not to crush them too much — a few swirls of color are fine!
Step 4: Scoop & Bake
Scoop dough into balls (about 2 tablespoons each) and place 2 inches apart on the baking sheet. Sprinkle each with a pinch of flaky sea salt. Bake for 10–12 minutes, or until edges are golden and centers are still slightly soft. Let cool on the pan for 5 minutes before transferring to a wire rack.
Tips to Make This Recipe Your Own:
Add white chocolate chips: The creamy sweetness pairs beautifully with raspberries.
Make it a sandwich: Add a swipe of raspberry jam or cream cheese frosting between two cookies.
Brown the butter: For a richer, nutty flavor, brown your butter before creaming.
Try freeze-dried raspberries: For more stability and intense flavor without added moisture.
Chill the dough: Optional, but chilling for 30 minutes before baking creates thicker cookies.
Storage Tips:
Room temp: Store cookies in an airtight container for up to 3 days.
Fridge: If using fresh raspberries, refrigerate in an airtight container for up to 5 days.
Freeze baked: Place cooled cookies in a single layer in a freezer-safe bag or container for up to 2 months. Thaw at room temp.
Freeze dough: Scoop dough balls and freeze raw. Bake from frozen at 350°F, adding 1–2 extra minutes.
Substitution Tips:
Butter: Use vegan butter or dairy-free margarine for a plant-based version.
Gluten-free: Use a 1:1 gluten-free baking flour blend.
Egg-free: Sub with a flax egg (1 tbsp flaxseed + 3 tbsp water) or egg replacer.
Raspberries: Use frozen (don’t thaw) or sub with chopped strawberries or blackberries.
Chocolate: Swap chips for chunks or chopped dark chocolate bars for melty pockets.
Final Thoughts:
These chocolate chip raspberry cookies with flaky sea salt are not your average bake sale treat — they’re elevated, unexpected, and totally crave-worthy. Whether you’re baking for a party, gifting a friend, or just treating yourself, these cookies make a statement with every bite.
They’re vibrant, gooey, and golden — a little bit pretty and a lot delicious. And that mix of tart berries, melty chocolate, and crunchy sea salt? Let’s just say, once you try them, regular chocolate chip cookies might never hit the same.
Save this one, because it’s a keeper you’ll want on repeat.
Looking for more Cookie Recipes? Try my popular recipes below:
Chocolate Chip Raspberry Cookies
Chewy, gooey, golden cookies loaded with chocolate chips and fresh raspberries, finished with a sprinkle of flaky sea salt — a sweet, tart, and salty combo you didn’t know you needed.
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup brown sugar (light or dark)
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips (semi-sweet or dark)
- ½ cup fresh raspberries (pat dry if very juicy)
- Flaky sea salt, for topping
Instructions
Notes
Butter: Use vegan butter or dairy-free margarine for a plant-based version.
Gluten-free: Use a 1:1 gluten-free baking flour blend.
Egg-free: Sub with a flax egg (1 tbsp flaxseed + 3 tbsp water) or egg replacer.
Raspberries: Use frozen (don’t thaw) or sub with chopped strawberries or blackberries.
Chocolate: Swap chips for chunks or chopped dark chocolate bars for melty pockets.
Nutrition Facts
Calories
164Carbs
23 gCholesterol
24 mgFat
8 gFiber
1 gNet carbs
22 gProtein
2 gSat. Fat
5 gSodium
80 mgSugar
14 gNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.