Farmer Drew’s Easy Raspberry Cookie Guide
Let me tell you something—there’s magic in simplicity.
The first time I made these raspberry chocolate chip cookies, it was a rainy afternoon at the mill. My nieces were visiting, and they wanted to bake something sweet. We had raspberries from the garden, chocolate chips in the pantry, and a sack of our Organic All Purpose Flour sitting right there on the counter.
So we got to work.
One bowl, a few ingredients, and a lot of laughter later, we pulled out the softest, chewiest cookies you’ve ever tasted.
And now, I want to pass that recipe on to you.
This post will walk you through a beginner-friendly recipe for raspberry chocolate chip cookies that’s as rewarding as it is easy. We’ll use fresh (or frozen!) raspberries, pantry staples, and Early Bird Farm’s very own Organic All Purpose Flour to bake a batch of cookies that feel homemade in the best way.
As Sally McKenney of Sally’s Baking Addiction once said,
“Simple recipes made with love always taste better. It’s not about the flair—it’s about the feeling.”
These cookies capture that feeling in every bite.
Ready to bake?
Ingredients
Dry Ingredients
- 2 1/4 cups Organic All Purpose Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, melted and slightly cooled
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Add-Ins
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup raspberries (fresh or frozen, unthawed)
Instructions
Step 1: Preheat and Prep
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper so nothing sticks.
Step 2: Mix Your Wet Ingredients
In a big mixing bowl, whisk together your melted butter, brown sugar, and granulated sugar until smooth.
Add the egg and vanilla extract. Mix again until it’s all one cozy mixture.
Step 3: Combine the Dry
In a separate bowl, stir together the Organic All Purpose Flour, baking soda, and salt.
Now slowly add the dry ingredients to your wet mix. Stir gently with a wooden spoon or spatula until just combined—don’t overwork it.
Step 4: Fold in the Add-Ins
Add your chocolate chips and raspberries. Fold them in gently. If you’re using fresh berries, try not to mash them too much—whole berries give you juicy bursts in every bite.
Step 5: Scoop and Space
Use a tablespoon or cookie scoop to portion out your dough. Drop them onto your lined baking sheet with a little space between each one—they’ll spread just a bit.
Step 6: Bake
Slide that tray into the oven and bake for 11–13 minutes. You’re looking for lightly golden edges and a soft center.
Step 7: Cool
Let the cookies sit on the baking sheet for 5 minutes (they’ll keep cooking slightly). Then transfer them to a wire rack to finish cooling.
Farmer Drew’s Tips for Success:
- Use cold raspberries: If using frozen berries, don’t thaw them. It keeps the dough from getting too wet.
- Don’t overmix: Stir until just combined. Overdoing it makes the cookies tough.
- Try variations: Swap in white chocolate or add a dash of cinnamon. Make it your own.
FAQs
For soft and chewy raspberry chocolate chip cookies, all-purpose flour is ideal. Its moderate protein content ensures a tender texture while providing enough structure to hold the cookies together. Using a high-quality organic all-purpose flour can enhance the flavor and consistency of your cookies.
Bake the cookies until the edges are lightly golden and the centers appear set but still soft. They will continue to cook slightly on the baking sheet after being removed from the oven. Typically, this takes about 11–13 minutes at 350°F (175°C).
Yes, you can substitute the egg in raspberry chocolate chip cookies with unsweetened applesauce. Use 1/4 cup of applesauce to replace one egg. This keeps the cookies moist and chewy while making them suitable for those avoiding eggs.
Why You’ll Love This Recipe
These raspberry chocolate chip cookies are more than a sweet treat—they’re a celebration of simple joys and honest ingredients.
With one bowl, a handful of pantry staples, and a scoop of Organic All Purpose Flour, you can create cookies that feel homemade in all the best ways.
Soft centers, crisp edges, bursts of berry and chocolate—each bite tells a story of care and craft.
Whether you’re just starting your baking journey or simply craving something a little special, this recipe welcomes you in.
Celebrate your achievements with a community that values tradition and quality! Share your cookie masterpieces on Instagram, tagging #EarlyBirdFarm.
Raspberry Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
Dry Ingredients
- 2 1/4 cups Organic All Purpose Flour Early Bird Farm & Mill
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter melted and slightly cooled
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Add-ins
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup raspberries fresh or frozen (not thawed)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, combine flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
- Gently fold in the chocolate chips and raspberries, being careful not to overmix.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
- Bake for 11–13 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
