These raspberry almond chocolate chip cookies are a tasty treat! Packed with sweet berries, nutty almond flavor, and gooey chocolate chips, they’re sure to brighten your day.
Honestly, it’s hard to eat just one! I love how the tart raspberries mix with the chocolate, creating a fun flavor party in each bite. Perfect for sharing (or not)! 😄
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control of saltiness. If you want to go healthier, try coconut oil or a plant-based butter alternative. Both can create a similar texture.
Sugars: Granulated and brown sugars give the cookies the perfect sweetness and chewiness. You can swap brown sugar for coconut sugar or use a sugar substitute if you’re watching sugar intake.
Raspberries: Fresh raspberries bring a burst of flavor. If they’re out of season, you can use frozen ones, but make sure to thaw and drain them first to avoid excess moisture.
Sliced almonds: Toasting almonds enhances their flavor. If you have nut allergies, sunflower seeds or pumpkin seeds are great alternatives for that crunch.
How Do I Prevent My Cookies from Spreading Too Much?
To keep your cookies from spreading too much while baking, chill the dough for at least 30 minutes before scooping and baking. This solidifies the butter so it melts more slowly.
- Ensure your baking sheets are cold before adding the dough.
- Don’t skip the flour! Ensure you’re measuring it correctly – spoon it into the cup and level it off.
- Try using baking sheets lined with parchment paper instead of greased ones.
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 vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
For the Mix-ins:
- 1 cup fresh raspberries
- 1/2 cup sliced almonds, lightly toasted
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and approximately 10-12 minutes to bake, plus a little time to cool. In total, you’ll need about 30 minutes to enjoy these delicious cookies from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your cookie sheets with parchment paper so the cookies don’t stick.
2. Make the Cookie Base:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to beat them together until the mixture is light and fluffy—this beats in air and will make your cookies nice and soft!
3. Add Eggs and Vanilla:
Next, crack in the eggs, adding them one at a time to ensure they mix well. Pour in the vanilla extract and mix again until combined. Your cookie batter should look creamy and beautiful at this point!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This helps ensure the baking soda is evenly distributed throughout the cookie dough.
5. Mix It All Together:
Gradually add the dry mixture into the bowl with the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
6. Fold in the Goodies:
Now it’s time for the fun part! Gently fold in the chocolate chips, fresh raspberries, and toasted almonds. Try not to mash the raspberries as you fold them in; we want to keep them whole for that burst of flavor!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded scoops of dough onto your prepared cookie sheets, leaving about 2 inches of space between each to allow for spreading.
8. Bake:
Pop the cookie sheets in the oven and bake for about 10-12 minutes, or until the edges are lightly golden and the centers are set. Your kitchen will smell amazing at this point!
9. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them sit on the cookie sheets for about 5 minutes. This will help them firm up a bit. Then, transfer the cookies to a wire rack to cool completely.
10. Indulge!
Now, grab a cookie (or two!) and enjoy the delightful flavors of tart raspberries, sweet chocolate, and crunchy almonds. Perfect for snacking, sharing, or indulging yourself!
These cookies are guaranteed to be soft, chewy, and bursting with a lovely combination of flavors, just like in your photo! Enjoy every bite!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, just make sure to thaw them first and drain any excess moisture. This prevents the dough from becoming too wet and ensures the best texture for your cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 3 months; just ensure they’re completely cooled before wrapping them tightly.
Can I Substitute Other Nuts or Remove Nuts Altogether?
Yes! You can use any nuts you like, such as walnuts or pecans. If you’re allergic or prefer not to use nuts, simply omit them without making other adjustments to the recipe.
Can I Make This Dough Ahead of Time?
Yes, you can make the dough ahead! Just cover it tightly and store it in the refrigerator for up to 2 days. You can also scoop the cookie dough onto baking sheets and freeze the unbaked cookies. Just bake them straight from the freezer, adding a couple of minutes to the baking time.
