Crispy Raspberry Chocolate Chip Cookies – Better Than Takeout

Crispy on the outside, soft and gooey on the inside, these Raspberry Chocolate Chip Cookies are the best of both worlds. After making these countless times, I’ve discovered the trick to getting that perfect balance. The tart raspberries and sweet chocolate chips create a harmony that’s irresistible. Keep reading for my best tips or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Mango Curd Tart and Roasted Tomato and Garlic Ricotta Pasta.

What You'll Need for Crispy Raspberry Chocolate Chip Cookies – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 cup fresh or frozen raspberries
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp pure vanilla extract

How to Make Crispy Raspberry Chocolate Chip Cookies – Better Than Takeout

1. Preheat oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Add egg and vanilla: Beat in egg and vanilla extract until well combined.
5. Combine dry and wet ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined.
6. Fold in chocolate chips and raspberries: Fold in chocolate chips and raspberries until evenly distributed.
7. Scoop dough: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until edges are golden brown and centers are set.
9. Cool and serve: Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Storing & Reheating Crispy Raspberry Chocolate Chip Cookies – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and chilled for up to 2 days. Baked cookies can be frozen for up to 3 months.

Freezing Crispy Raspberry Chocolate Chip Cookies – Better Than Takeout

Freeze baked cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 10-15 seconds or until warmed through. This may make the cookies soft.

Recipe Notes

• Chef tip: For a fun twist, try adding a handful of chopped nuts or a pinch of sea salt to the dough.
• Best substitution: You can substitute the raspberries with an equal amount of dried cranberries or chopped strawberries.
• Make-ahead: Dough can be made ahead and chilled for up to 2 days. Baked cookies can be frozen for up to 3 months.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your cookies are spreading too much, try chilling the dough for 30 minutes before baking.

Crispy Raspberry Chocolate Chip Cookies – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

10-12 mins

⏳

Total

25-37 mins

🍽

Serves

2 dozen cookies

🥗

Diet

Gluten-free (use gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 cup fresh or frozen raspberries

Seasonings

• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Add egg and vanilla: Beat in egg and vanilla extract until well combined.
5. Combine dry and wet ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined.
6. Fold in chocolate chips and raspberries: Fold in chocolate chips and raspberries until evenly distributed.
7. Scoop dough: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until edges are golden brown and centers are set.
9. Cool and serve: Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Notes

• Chef tip: For a fun twist, try adding a handful of chopped nuts or a pinch of sea salt to the dough.
• Best substitution: You can substitute the raspberries with an equal amount of dried cranberries or chopped strawberries.
• Make-ahead: Dough can be made ahead and chilled for up to 2 days. Baked cookies can be frozen for up to 3 months.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your cookies are spreading too much, try chilling the dough for 30 minutes before baking.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze baked cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 10-15 seconds or until warmed through. This may make the cookies soft.
• Make ahead: Dough can be made ahead and chilled for up to 2 days. Baked cookies can be frozen for up to 3 months.

Nutrition Per Serving

• Calories: 170
• Protein: 2g
• Fat: 8g
• Carbs: 24g
• Fiber: 1g
• Sugar: 15g
• Sodium: 110mg
• Cholesterol: 25mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Raspberry Chocolate Chip Cookies – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Raspberry Chocolate Chip Cookies – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!