These Raspberry Almond Chocolate Chip Cookies are a treat you won’t want to miss! With sweet raspberries, crunchy almonds, and melty chocolate chips, they’re packed with flavor!
Honestly, who can resist a cookie that’s crunchy on the outside and soft inside? I love munching on these while watching my favorite show! They disappear fast, so watch out! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling salt levels in your cookies. If you’re looking for a dairy-free option, use coconut oil or a vegan butter substitute, which will work well too!
Brown Sugar: If you run out of brown sugar, you can mix granulated sugar with a little molasses (1 tablespoon of molasses per cup of sugar) for a similar taste and moisture. I find that brown sugar adds a lovely depth to cookies!
Almonds: If you have nut allergies or don’t like almonds, feel free to replace them with chopped walnuts or even sunflower seeds for some crunch without the nuts.
Raspberries: Fresh raspberries are delightful, but if they aren’t in season or available, you can swap in frozen raspberries. Just don’t thaw them before adding to the dough, as they can get mushy!
What’s the Best Way to Fold in Raspberries Without Crushing Them?
When incorporating raspberries, you’ll want to be gentle to keep them intact. Here’s how:
- Use a spatula or large spoon to lift the dough and fold it over the raspberries. Start from the edge of the bowl.
- Rotate the bowl as you go to evenly distribute the raspberries without mashing them.
- Don’t overmix; just fold until the raspberries are mostly incorporated!
This method keeps your cookies beautiful and showcases the raspberries perfectly.
Raspberry Almond Chocolate Chip Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 1 cup semisweet chocolate chips
- 1 cup almonds, roughly chopped
- 1 cup fresh raspberries
How Much Time Will You Need?
This delightful treat takes about 20 minutes to prepare and an additional 10-12 minutes to bake. You’ll also want to let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks. All in all, expect to spend around 35-40 minutes to enjoy these tasty cookies!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start off by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone mats. This helps prevent sticking and makes cleanup a breeze!
2. Creaming the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a wooden spoon, cream them together until the mixture is light and fluffy. This can take about 2-3 minutes. The fluffier it is, the better your cookies will be!
3. Adding Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for that delicious aroma and flavor. It’s starting to smell yummy!
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent. Once mixed, gradually add the dry ingredients to the butter mixture, stirring until just combined. Avoid overmixing.
5. Folding in the Mix-ins:
Now it’s time to add some fun! Gently fold in the chopped almonds and chocolate chips until they are evenly distributed. Then, carefully add the fresh raspberries. Make sure to be gentle, so you don’t crush them!
6. Baking the Cookies:
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are still soft.
7. Cooling and Enjoying:
Once they are done, let the cookies cool on the baking sheets for about 5 minutes. This helps them set a bit more. Then, transfer them to a wire rack to cool completely. Enjoy your delightful Raspberry Almond Chocolate Chip Cookies with bursts of fruit, nutty crunch, and gooey chocolate!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just be sure to add them directly from the freezer without thawing. This helps prevent them from becoming mushy in the batter.
How Can I Make These Cookies Vegan?
To make these cookies vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based butter substitute. Ensure your chocolate chips are dairy-free as well!
Can I Store Leftover Cookies?
Absolutely! Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them in a freezer-safe bag for up to 3 months. Just thaw at room temperature before enjoying.
What If I Don’t Have Almonds?
If you don’t have almonds or prefer not to use nuts, you can easily substitute them with chopped walnuts, pecans, or even oatmeal for added texture. You can also omit them entirely if you wish!
