Tart, Sweet, & Chewy—You Need These Raspberry Chocolate Chunk Cookies In Your Life

A couple summers ago, we spent a week in Montauk at a casual, chic hotel called Marram. Between beach walks, bonfires, and exploring every corner of the Hamptons, we ate everything on offer at the visiting restaurant concept currently happening at the hotel. That summer, it was Mostrador Marram—from chef Fernando Trocca—bringing Argentine flavors and the most beautiful summer meals.

Surprisingly, it was the raspberry dark chocolate chunk cookies that we were still dreaming about long after our trip was over. Tart, jammy raspberries paired with puddles of rich dark chocolate, all wrapped in a chewy, golden-edged cookie. It was the kind of dessert that was unique enough to etch itself in our memories. On our last day, we asked the pastry chef for the recipe, and thankfully he wrote it down on the back of a napkin. I’ve been making it ever since, with a few tweaks of my own.

Get Ready to Fall In Love

If you love classic chocolate chip cookies as much as our family, but are craving an unexpected twist, this is your recipe. Here’s what makes these raspberry chocolate chunk cookies so special:

The flavor combo is next-level. The juicy tang of raspberry cuts through the richness of dark chocolate for a perfectly balanced bite. They’ve got that bakery-style texture. Crispy edges, soft and cakey center, and a slightly craggy top that feels homemade in the best way. They’re unforgettable. Not your average cookie, these are statement makers, both in flavor and appearance. Whether you serve them at a dinner party or gift a batch to friends, they won’t soon forget these.

A few tips to keep in mind

I’ve baked these dozens of times—here are some tips I’ve learned along the way:

Use frozen raspberries. They’re easier to fold into the dough without bursting, and they hold their shape beautifully in the oven. They give the cookies those gorgeous pink streaks without turning the entire thing a bright shade of berry. Don’t skip the extra egg yolk. It adds richness and helps achieve that ultra-chewy texture. Roughly chop your chocolate. Sure you could sub chocolate chips, but the imperfect shards of these discs melt into pools, giving you the optimal gooey bites. Slightly flatten your dough balls. This helps the cookies spread just the right amount during baking.

Make and Freeze In Advance

I freeze leftover cookie dough almost every time I make a batch—it’s so clutch to have dough balls on hand for when you need to bake just a couple. And this dough freezes like a dream. Here’s what to do:

Scoop the dough into balls and freeze on a parchment-lined sheet until solid. Transfer to a freezer bag and label with the baking temperature and time. When ready to bake, pop them straight into the oven—just add 2–3 extra minutes.

***

These always bring me back to that summer by the sea, where a simple cookie became one of those moments our family will never forget. Ready to give them a try? Scroll down for the full recipe and tips. And if you make these, I’d love to hear what you think—leave a comment or tag me on Instagram @camillestyles so I can see yours!

Print