FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
raspberry chocolate chunk cookies easy irresistible
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: General
Description
These Raspberry-Swirled Chocolate Chunk Cookies offer a delightful balance of rich chocolate and tangy raspberry flavors. They are soft, chewy, and visually stunning, making them perfect for any occasion.
Ingredients
- All-purpose flour (250g / 2 cups): Provides structure.
- Baking soda (5g / 1 tsp): Leavening agent for a light texture.
- Salt (2.5g / ½ tsp): Enhances sweetness and balances flavors.
- Unsalted butter, softened (115g / ½ cup): For tenderness and flavor.
- Granulated sugar (100g / ½ cup): Adds sweetness and aids browning.
- Light brown sugar, packed (110g / ½ cup): Contributes to a chewy texture.
- Large egg (1): Binds ingredients and adds richness.
- Vanilla extract (5ml / 1 tsp): Enhances the overall flavor.
- Dark chocolate chunks (150g / 1 cup): Provides rich chocolate flavor.
- Fresh raspberries (120g / ¾ cup): Pureed for the raspberry swirl.
- Raspberry puree (30g / ≈2 Tbsp): Concentrated raspberry flavor.
- Powdered sugar (80g / 2/3 cup): Creates a softer swirl consistency.
- Lemon zest (5g / 1 tsp, optional): Adds brightness to the raspberry flavor.
- Freeze-dried raspberry powder (5g / 1 tsp): For garnish and concentrated flavor.
- Extra fresh raspberries (a few): For garnish.
Instructions
- Prepare Oven & Pans: Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.
- Make Raspberry Puree: Blend raspberries until smooth and strain to remove seeds.
- Cream Butter & Sugars: Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in egg and vanilla extract.
- Combine Dry Ingredients: Gradually add flour mixture to wet ingredients, mixing until just combined.
- Incorporate Chocolate: Gently fold in chocolate chunks.
- Divide & Tint Dough: Divide dough and add raspberry puree and powdered sugar to one portion.
- Scoop & Combine: Spoon dough onto baking sheets, alternating pink and plain dough.
- Create Swirl: Gently swirl the doughs together with a skewer.
- Bake Cookies: Bake for 12-14 minutes, until golden brown.
- Cool & Garnish: Cool on sheets before transferring to a rack, drizzle with melted chocolate, and garnish.
Notes
For a vibrant swirl, avoid overmixing the dough when creating the raspberry swirl. Chilling the dough slightly can also help.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg