These Raspberry Almond Chocolate Chip Cookies are a tasty treat! They blend sweet raspberries with crunchy almonds and rich chocolate chips, making each bite special.
I love how the tart raspberries pop in your mouth, followed by that chocolate goodness. It’s a cookie that feels fancy without being hard to make. Grab a glass of milk, and enjoy!
Key Ingredients & Substitutions
Raspberries: Fresh raspberries bring a bright tartness to the cookies. If they’re out of season or hard to find, you can use frozen raspberries instead. Just be sure to thaw and drain them before mixing in, so you don’t add too much moisture.
Almond Extract: Almond extract adds a lovely flavor that pairs well with chocolate. If you can’t find it, feel free to substitute with an equal amount of vanilla extract, though it will change the taste slightly!
Sliced Almonds: These give a nice crunch. If you’re nut-free, you can omit them or use sunflower seeds for some texture without the nuts. I love toasting almonds lightly to enhance their flavor before adding them to the dough.
Butter: Unsalted butter is used here, but if you only have salted, just skip adding extra salt in the recipe. Some folks prefer using coconut oil for a dairy-free option, and it also adds a fun flavor.
How Do I Gently Fold in Raspberries Without Crushing Them?
Folding is a gentle technique, perfect for delicate ingredients like fresh raspberries. Here’s how you can do it easily:
- Once your dough is mixed, add the raspberries and chocolate chips over the top.
- Using a spatula, slide it down along the side of the bowl, then lift and fold gently. Turn the bowl as you go to incorporate the ingredients without smashing the raspberries.
- Repeat just until mixed—it’s okay if some raspberries remain whole!
Keep it light, and you’ll enjoy bursts of tartness in every cookie!
How to Make Raspberry Almond Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup fresh raspberries, gently chopped if large
- 3/4 cup semisweet chocolate chips
- 1/3 cup sliced almonds, lightly toasted
- Optional: flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10–12 minutes of baking time. You’ll have gooey, delicious cookies ready to enjoy in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven heats, line a baking sheet with parchment paper to prevent sticking. This also makes cleanup a breeze!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that your ingredients are evenly mixed and ready to combine with the wet ingredients.
3. Cream the Butter and Sugars:
In a large mixing bowl, add the softened unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or a whisk, beat them together until the mixture is light and fluffy. This step is key for creating a nice texture in your cookies!
4. Add Wet Ingredients:
Next, beat in the egg along with the vanilla and almond extracts until everything is well combined. The vanilla and almond extracts add wonderful flavor to the cookies.
5. Combine Dry and Wet Ingredients:
Slowly, add the dry ingredients to the wet mixture. Mix gently until everything is just combined. Be careful not to over-mix, as it can make the cookies tough.
6. Fold in the Goodness:
Now comes the fun part! Carefully fold in the chocolate chips, sliced almonds, and fresh raspberries. Use a spatula and be gentle to avoid crushing the raspberries too much. You want those delightful bursts of raspberry flavor in each cookie!
7. Scoop the Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of the cookie dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each dough ball to allow for spreading while baking.
8. Optional Sprinkle:
If you like a little extra flavor, sprinkle some flaky sea salt over each cookie dough ball. This will give a nice contrast to the sweetness of the cookies!
9. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 10–12 minutes. Keep an eye on them! You’ll know they’re done when the edges are lightly golden and the centers are set but still soft.
10. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack. Once they’re cool, they’re ready to be enjoyed!
11. Serve with Love:
Enjoy your Raspberry Almond Chocolate Chip Cookies with a glass of milk or your favorite beverage. Feel free to share with friends (or keep them all for yourself—no judgment here!).
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess liquid to avoid making the cookie dough too wet. Be gentle when folding them in to keep their texture intact!
What Can I Substitute for Almond Extract?
If you don’t have almond extract, you can replace it with an equal amount of extra vanilla extract. This will slightly alter the flavor but still taste delicious!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to a month. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Just make sure it includes xanthan gum for the best texture!
