These Bakery-Style Raspberry Chocolate Chip Cookies are thick, soft-centered, and indulgent, inspired by the discontinued Hershey’s raspberry chocolate chips. Freeze-dried raspberries infuse the dough with bright berry flavor without adding moisture, while white chocolate chips melt into creamy pockets throughout. Chilling the dough and using a higher flour-to-fat ratio creates tall cookies with crisp edges and a tender, bakery-worthy interior.

Ingredients

• 1 cup unsalted butter, softened but cool
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1 large egg, plus 1 egg yolk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoon freeze-dried raspberry powder (finely ground)
• 1 1/4 cups white chocolate chips

Optional flavor boost:

• 1/8 teaspoon raspberry extract
• Pinch citric acid

Preparation

1. In a large bowl, cream the butter, granulated sugar, and brown sugar just until combined and fluffy; do not overmix.
2. Add the egg, egg yolk, and vanilla extract and mix until smooth.
3. In a separate bowl, whisk together the flour, baking soda, salt, and freeze-dried raspberry powder.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain.
5. Fold in the white chocolate chips evenly.
6. Cover the dough and chill for at least 1 hour (2 hours preferred for maximum thickness).
7. Preheat the oven to 375°F. Line baking sheets with parchment paper.
8. Scoop dough into large 3 Tablespoon portions, rolling lightly into tall mounds rather than balls.
9. Place cookies at least 3 inches apart and bake for 11–13 minutes, until edges are set and centers look slightly underbaked.
10. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Bakery Tips (Optional but Pro-Level)

• Press a few extra white chocolate chips onto the tops right after baking for that bakery look.
• For ultra-thick cookies, bake straight from the fridge — don’t let dough warm up.
• Store cooled cookies in an airtight container; texture improves after 24 hours.