A few summers back, we spent a week soaking up the sun in Montauk at a stylish hotel named Marram. Amid beach strolls, cozy bonfires, and discovering the Hamptons, we indulged in every dish from the hotel's pop-up restaurant. That summer, it was Mostrador Marram, featuring Chef Fernando Trocca's Argentine-inspired creations.

Yet, the dessert we couldn't stop thinking about was the raspberry dark chocolate chunk cookies. With their tart raspberries and rich dark chocolate enveloped in a chewy cookie, they left a lasting impression. On the final day of our trip, we were lucky enough to get the recipe from the pastry chef, scribbled on a napkin. I've been baking them with some personal adjustments ever since.

raspberry chocolate chunk cookiesraspberry chocolate chunk cookies

Fall in Love with These Cookies

If your family loves traditional chocolate chip cookies but you want something different, this recipe is perfect. Here's what makes these raspberry chocolate chunk cookies extraordinary:

  • Exceptional flavor pairing. The tangy raspberries beautifully contrast the richness of the dark chocolate for a perfect balance.
  • Bakery-style consistency. Crisp edges, a soft center, and a slightly rough top give them that homemade charm.
  • Truly memorable. These cookies stand out, both in taste and look. Serve them at a dinner gathering or share them with friends, and they'll be unforgettable.
raspberry chocolate chunk cookies

Tips for Perfect Cookies

  • Opt for frozen raspberries. They mix into the dough without breaking apart and maintain their shape while baking, adding lovely pink swirls without overwhelming the cookie.
  • Include an extra egg yolk. It enriches the dough and contributes to a chewy texture.
  • Coarsely chop your chocolate. While chocolate chips can work, larger pieces create gooey pockets of melted chocolate that enhance the experience.
  • Lightly flatten your dough balls. This ensures the cookies spread just enough while baking.
raspberry chocolate chunk cookies

Make Ahead and Freeze

I often freeze leftover cookie dough. It's convenient to have dough balls ready for when you want to bake just a few. This dough freezes perfectly. Here's how to do it:

  1. Form the dough into balls and freeze them on a parchment-lined tray until firm.
  2. Move them to a freezer bag, labeling it with baking instructions.
  3. When you're ready to bake, place them directly in the oven—just add 2-3 extra minutes to the baking time.

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These cookies transport me back to that unforgettable summer by the sea, where a simple treat turned into a cherished family memory. Ready to try them? Scroll down for the complete recipe and tips. If you make these, I'd love to hear your thoughts—drop a comment or reach out at info@trendiesfind.com!

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Print Recipe

Ingredients

  • 1 cup frozen raspberries (150g)
  • 1/2 cup (1 stick) unsalted butter, softened (150g)
  • 1/3 cup granulated sugar (75g)
  • 1/3 cup packed light brown sugar (75g)
  • 1 teaspoon vanilla extract
  • 1 large egg + 1 egg yolk
  • 1 3/4 cups all-purpose flour (225g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup dark chocolate cooking wafers, roughly chopped

Instructions

  1. Preheat your oven to 350°F. Allow the raspberries to thaw slightly.
  2. In a mixing bowl, cream together the butter and sugars for about 5 minutes until fluffy.
  3. Add the egg, yolk, and vanilla, mixing until combined.
  4. Mix in the flour, baking soda, and salt gently, then combine with the wet ingredients (avoid overmixing).
  5. Fold in the raspberries and dark chocolate until just combined.
  6. Scoop the dough into balls the size of golf balls and place them on a parchment-lined baking sheet. Slightly press down to flatten them.
  7. Bake for 15-18 minutes until the edges are lightly browned.
  8. Remove from the oven and let cool on the baking sheet for 1-2 minutes before transferring to a wire rack. Enjoy!
  • Prep Time: 15
  • Cook Time: 18
  • Category: dessert

Keywords: chocolate chunk cookies, raspberry cookies