These Raspberry Almond Chocolate Chip Cookies are a delightful treat! With sweet raspberries, crunchy almonds, and melty chocolate chips, they are bursting with flavor and fun!
I love how the raspberries add a little tartness that perfectly balances the sweetness. They’re like a party in your mouth! Plus, making these cookies is a great way to brighten any day.
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives the cookies a rich flavor and chewy texture. If you only have salted butter, just reduce the added salt by a pinch.
Granulated & Brown Sugar: Using a mix of both sugars creates the perfect balance of sweetness. If you prefer less sweetness, you can reduce both by 1/4 cup in total.
Chocolate Chips: Semisweet chips are great, but feel free to swap with dark or milk chocolate, depending on your preference. White chocolate chips also make a fun addition!
Almonds: Chopped almonds add a nice crunch. If you’re nut-free, you can leave them out and replace with sunflower seeds or pumpkin seeds for added texture.
Raspberries: Fresh raspberries add vibrant color and tartness. Frozen berries work too; just thaw and pat dry to avoid too much moisture in the dough.
How Can I Prevent My Cookies from Spreading Too Much?
Cookie spreading can be a common issue, but here are some tips to keep them nice and thick:
- Make sure your butter is soft but not melted. Over-softening can lead to flatter cookies.
- Chill your cookie dough for at least 30 minutes before baking. This helps the cookies hold their shape during baking.
- Avoid over-mixing the dough once you add the dry ingredients. Mix just until combined to maintain a thick consistency.
- Always measure your flour correctly—too little flour can cause cookies to spread more.
How to Make 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 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup chopped almonds (lightly toasted)
- 1 cup fresh raspberries (gently washed and patted dry)
How Much Time Will You Need?
You’ll need about 15 minutes for prep time and around 10-12 minutes for baking. So, in total, you can enjoy these delicious cookies in just about 30 minutes (plus cooling time)!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating, line your baking sheets with parchment paper so your cookies won’t stick. This makes cleanup a breeze!
2. Creaming the Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a wooden spoon to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes. It’s the key to airy cookies!
3. Adding Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract. Make sure everything is well combined for rich flavor in every bite.
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour, giving your cookies an even rise.
5. Bring It All Together:
Gradually add the dry ingredients to the butter mixture, mixing just until everything is combined. Be careful not to over-mix!
6. Adding Chocolate, Almonds, and Raspberries:
Now it’s time to fold in the semisweet chocolate chips and chopped toasted almonds! Gently mix them in, and then carefully fold in the raspberries, taking care not to crush them.
7. Baking the Cookies:
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. This allows them room to spread as they bake.
8. Bake and Cool:
Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Remove them from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy!
Once your cookies are cool, grab a glass of milk or your favorite beverage and enjoy your delicious Raspberry Almond Chocolate Chip Cookies. They’re a perfect sweet treat anytime!
Can I Use Frozen Raspberries for This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw them first and gently pat them dry with a paper towel to remove excess moisture. This helps prevent the dough from becoming too wet.
Can I Make These Cookies Without Nuts?
Absolutely! If you want to keep them nut-free, simply leave out the almonds. You can replace them with a bit more chocolate chips or add some oats for extra texture!
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh longer, you can refrigerate them, but be sure to bring them to room temperature before serving for the best texture.
Can I Freeze The Cookie Dough?
Yes! You can freeze the cookie dough! Form it into balls and place them on a baking sheet. Freeze until firm, then transfer to a zip-top bag. When you’re ready to bake, you can bake them straight from the freezer—just add an extra couple of minutes to the bake time!
