These raspberry almond chocolate chip cookies are a tasty treat! The sweet raspberries, crunchy almonds, and melty chocolate are a perfect mix that everyone will love.
Baking these cookies always fills my kitchen with a delicious smell! I like to enjoy them warm with a glass of milk—so yummy! You might just find them disappearing fast. 😊
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter is key to control the saltiness of your cookies. If you’re out, feel free to use salted butter, but just reduce the added salt to a pinch.
Raspberries: Fresh raspberries bring a burst of flavor, but you can swap them with blueberries or chopped strawberries if you prefer. If using frozen raspberries, don’t thaw them before adding; they’ll hold up better in the baking process.
Sliced Almonds: Almonds add crunch and a nutty taste. If you have nut allergies, you can skip them or use sunflower seeds for a similar texture.
Chocolate Chips: While semisweet is great, you can use milk chocolate or dark chocolate chips based on your sweetness preference. I’ve also tried using mini chips for an extra burst of chocolate in every bite!
How Do You Make Sure Your Cookies Stay Soft and Chewy?
The key to soft, chewy cookies lies in a couple of techniques. First, don’t overmix the dough once you add the dry ingredients; this keeps the cookies tender. Next, scoop the dough onto the baking sheet without pressing it down. This helps maintain a thicker cookie that bakes up soft!
- Let the cookies rest on the sheet for a few minutes after baking. This cooling time allows them to set without getting hard.
- Consider taking them out of the oven when the edges are golden but the centers still look a bit underbaked—they will continue to firm up as they cool.
How to Make Raspberry Almond Chocolate Chip Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Mix-Ins:
- 1 cup semisweet chocolate chips
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- 1/2 cup sliced almonds
How Much Time Will You Need?
This delicious cookie recipe will take you about 20 minutes to prepare and 10-12 minutes to bake. After baking, allow an additional 5 minutes for cooling on the baking sheet. So, in total, you’ll spend around 30-35 minutes before sinking your teeth into these sweet treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While the oven is heating, grab your baking sheets and line them with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a whisk, beat the mixture together until it becomes light and fluffy. This is important for getting nice, soft cookies!
3. Add Eggs and Vanilla:
Next, add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, stir in the vanilla extract until everything is nicely combined.
4. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that the baking soda is evenly distributed throughout your dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the large bowl with the wet ingredients. Mix gently just until everything is combined—be careful not to overmix, as this can make the cookies tougher.
6. Fold in the Add-Ins:
Now it’s time to add the delicious mix-ins! Carefully fold in the semisweet chocolate chips, fresh or frozen raspberries, and sliced almonds. Gently mix until they’re evenly distributed in the dough, but don’t worry if the raspberries break a little.
7. Scoop the Dough:
Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart, as they will spread a little while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven, and bake for 10 to 12 minutes. You want the edges to be golden brown while the centers still look slightly soft—they will continue to cook a bit after you take them out!
9. Cool and Transfer:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Enjoy Your Cookies!
Your Raspberry Almond Chocolate Chip Cookies are now ready to be enjoyed! They’re perfect with a glass of milk or your favorite beverage. Dive in and savor the delicious combination of flavors!
Can I Use Different Nuts in This Recipe?
Absolutely! If you’re not a fan of almonds, you can substitute them with walnuts, pecans, or even leave them out altogether. Just keep the texture in mind, as nuts add a nice crunch!
Can I Make These Cookies Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular all-purpose flour. Make sure the blend contains xanthan gum for better structure and texture in your cookies.
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a zip-top bag for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy them again!
Can I Substitute the Raspberries?
Definitely! If raspberries aren’t available, you can swap them for other fruits like blueberries, chopped strawberries, or even dried fruit like cranberries. Just adjust the amounts based on the fruit size and sweetness!
