Happy National Chocolate Chip Cookie Day!

Yes, We Are Celebrating!

Aug 4th National Choco Chip Cookie Day.jpg

Did someone say COOKIE?! We LOVE chocolate chip cookies in the Bitsy household, so it is only natural that today we are sharing our new-found favorite RASPBERRY (yup!) Chocolate Chunk Cookie Recipe in honor of this National Holiday 😝!

We recently stumbled upon this amazing Raspberry Chocolate Chunk Cookies. This recipe joined our baking journey in May and we’ve literally been making them ALL summer 😎. And if you are not familiar with House of Nash Eats, you’ve gotta follow along- because your mouth will water and your menu prep will get majorly inspired…

(Psst…I bought my cake plate a while ago, but I found similar ones here and here!)

We didn’t make any changes to the recipe, so in giving full credit to Amy of House of Nash Eats, below is the recipe…


Bursting with fresh raspberry flavor and studded with chunks of melted dark chocolate, these Raspberry Chocolate Chunk Cookies take your classic chocolate chip cookies to a whole new level!


 prep time 10 MINUTES

cook time 10 MINUTES

total time 20 MINUTES


·        1 cup butter, softened

·        3/4 cup light brown sugar, packed

·        1/2 cup granulated sugar

·        2 eggs

·        1 teaspoon vanilla

·        2 1/2 cups all-purpose flour

·        1 teaspoon baking soda

·        1/4 teaspoon salt

·        1 cup dark chocolate chunks

·        1 1/2 cups frozen raspberries


1.   Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper and set aside.  

2.   In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes.  

3.   Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.  

4.   Add the flour, baking soda and salt and mix again on low speed until combined.  

5.   Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.  

6.   Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart.  Bake for 10-12 minutes.

7.   Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.


YIELD: 24 

FYI these cookies freeze decently and actually even if I was making them for the next day, I would freeze them anyway. Then, a few hours before serving I would take them out of the freezer to let them defrost. We like them a little bit cold, so this technique works great during the hot summer months! If I were to make these in the winter I would probably just refrigerate them if didn’t eat them directly out of the oven (they are amazing right out of the oven!).