These Raspberry Almond Chocolate Chip Cookies are a fun twist on the classic treat! They mix sweet chocolate chips with tart raspberries and a hint of almond flavor.
Baking these cookies is a joy—just imagine the smell of chocolate and berries filling your kitchen! I love sharing them with friends; they disappear fast! 🍪❤️
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for making cookies soft and chewy. If you’re out, use the same amount of margarine or even coconut oil, but the texture might change a bit.
Sugars: Combining granulated and brown sugar gives a nice balance of sweetness and moisture. If needed, use all brown sugar for a richer flavor or a sugar substitute for a lower-calorie option!
Almond Extract: This adds a lovely flavor. If you’re not a fan, vanilla extract works well too. Just remember that almond is stronger, so you might want to adjust the amount.
All-purpose Flour: The base for the cookies; if you’re gluten-free, try a 1:1 gluten-free flour mix. It typically works well in cookies!
Chocolate Chips: I used semisweet chocolate chips for a perfect mix of sweetness. Dark or milk chocolate can be great alternatives, depending on your taste.
Fresh Raspberries: They bring a burst of flavor! If they’re not in season, frozen raspberries work too—just add them straight from the freezer!
How Do I Fold In the Raspberries Without Crushing Them?
Poking the fresh raspberries into the cookie dough without squishing them can be tricky. Here’s how to do it gently:
- First, make sure your raspberries are dry; excess moisture can make the dough soggy.
- Use a spatula or spoon to lift the dough, then sprinkle a handful of raspberries on top.
- Gently fold the raspberries in by turning the dough over itself. Don’t stir vigorously—just lightly combine until no large clumps of raspberries are visible.
This method ensures that the raspberries stay intact, giving you those delightful bursts of fruit in every bite!
Raspberry Almond Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Mix-Ins:
- 1 cup semisweet chocolate chips, plus more for topping
- 1/2 cup sliced or chopped almonds
- 1 cup fresh raspberries
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and 10-12 minutes to bake. So, with cooling time included, set aside about 30-40 minutes to enjoy fresh cookies right out of the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to make cleanup easy later!
2. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed until the mixture is light and fluffy; this usually takes about 2-3 minutes.
3. Add Eggs and Almond Extract:
Beat in the eggs one at a time, making sure each is fully combined before adding the next. Then stir in the almond extract for that delightful nutty flavor!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, blending just until everything is combined. Don’t overmix; you want soft cookies!
5. Fold in the Goodies:
Gently fold in the chocolate chips and chopped almonds until evenly distributed. Next, fold in the fresh raspberries, being careful not to squish them. This keeps your cookies looking pretty and delicious!
6. Scoop and Bake:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie. Press a few extra chocolate chips on top for decoration.
7. Baking:
Bake in your preheated oven for 10 to 12 minutes, or until the edges are lightly golden while the centers still look soft. Remember, they’ll keep cooking a bit while they cool!
8. Cool and Enjoy:
Once they are out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Grab your favorite drink and enjoy your Raspberry Almond Chocolate Chip Cookies!
These cookies combine the tartness of raspberries, the crunch of almonds, and the richness of chocolate chips for a truly delightful treat. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Frozen raspberries can be used, but remember to add them directly from the freezer to avoid mushiness. Just be gentle when folding them into the dough to maintain their shape!
What If I Don’t Have Almond Extract?
No worries! If you don’t have almond extract, you can substitute it with vanilla extract instead. It will give a different flavor but still delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the fridge for up to a week or freeze them for up to 3 months!
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the cookie dough ahead of time and chill it in the fridge for up to 3 days. When you’re ready to bake, just scoop and bake directly from the fridge! Alternatively, you can freeze the dough in advance and bake from frozen—just add a couple of extra minutes to the baking time.
