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Raspberry Chocolate Chip Cookies

Fresh berries just remind us of the summer, when the sun is shining, kids are playing in the sprinklers, laughing and chasing each other. When I hear the word ‘Berries’, this is what comes to mind. These raspberry chocolate chip cookies are just a definition of the word summer. Buttery cookies, stuffed to the brim with chocolate chips and bursting with fruity pops of raspberry! Doesn’t that sound delicious???

How do these cookies taste? Are they chewy or thick and soft batch?

These cookies are soft batch and thick. If you prefer to make these chewy, reduce the flour by half a cup, but be prepared for them to spread while they cook. Otherwise they still taste amazing!

If I don’t have time, do I need to chill the dough?

If you don’t have time, there’s no need to chill the dough, but it will alter the flavour of the cookies. Chilling time allows the flavours to deepen, but also prevent spreading while baking. For chewier cookies, no need to chill.

Can I use other berries?

Yes of course! Strawberries are very popular substitutes in this recipe.

Preparation Time 20 minutes

Chill Time 30 minutes

Bake Time 10-15 minutes

Yields 24 large cookies/ 26 medium sized cookies


3 cups all purpose flour - 2 and 1/2 cups if you want chewy cookies

1 teaspoon baking soda

1 teaspoon salt

1 cup butter- room temperature

1 cup light brown sugar

1/2 cup sugar

2 eggs- room temperature

1 teaspoon vanilla

1 1/2 cup chocolate chips

1 cup fresh raspberries


  1. Combine the flour, baking soda and salt. Mix well and set it aside

  2. In another clean bowl, combine the butter and sugars. Beat for 3-4 minutes on a high speed until light and pale.

  3. Add the eggs one at a time, beating well between additions. Add the vanilla and mix it though.

  4. Slowly add the flour mixture in halves and mix until just combined. DO NOT OVER MIX!

  5. Stir in the chocolate chips then gently fold in the raspberries.

  6. Chill the Dough in the fridge for 30 minutes

  7. Preheat the oven to 180c. Line 2 baking sheets with parchment paper.

  8. Scoop the dough onto the trays, leaving 2 inches between the cookies.

  9. Bake at 180c for 10-12 minutes, the edges will be golden and the tops will be just set.

  10. Remove from the trays and cool to room temperature.

  11. Serve with a large glass of milk.

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