Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies fruity, chocolatey, and chewy, with a little crunch. It is not too sweet, the juice of fresh raspberries makes this normal pink, and with melted chocolate in every bite, they are very interesting.

I know not everyone likes to mix fruit with their chocolate. My mother, for example, was a chocolate fanatic. The stronger the chocolate, the better – and no other flavors can interfere with that strength.

Then there are those even those love when chocolate and other fruits are gathered. Some of the best flavor combinations are chocolate + banana, chocolate + cherry, chocolate + orange, and chocolate + raspberry.

These cookies are like mini cakes and the bites are soft, with a cream-textured raspberry and chocolate – all the flavors shine through. Quick and easy to make, I think you’ll love them if you’re not a chocolate purist, that is. 😉

And if you happen to be a raspberry purist, make them without chocolate chips.

Ingredient Notes

Ingredients for Raspberry chocolate chip cookies on a dark wooden cutting board, include: chocolate chips, fresh raspberries, butter, vanilla, salt, baking powder, flour and almond meal.

fresh raspberries – Choose deep red, plump raspberries. You can substitute frozen raspberries, just make sure they are thoroughly thawed and any excess liquid has been drained before mixing them into the batter.
semisweet chocolate chips – If you want, use it milk or dark chocolate chips.
unsalted butter – Be sure to use unsalted, or the recipe will be changed. If you only have butter, skip adding salt to the recipe.
pure vanilla extract – I like Nielsen-Massey (unsupported), but use your favorite.
Kosher salt – If you use table salt, use half the amount listed.
flour (confectioners) sugar -Using powdered sugar in cookies creates a very soft and fluffy texture.
all purpose flour – If you don’t have gluten-free, or make it for someone else, you can substitute with 1 to 1-purpose gluten-free flour. I like Cup4Cup Multi-Purpose Gluten-Free Flour, and Bob’s Red Mill Gluten-Free Baking Flour (unsupported).
almond flour – Almond flour is very fine with almonds, and I love it in this recipe. To add texture, you can use almonds to eat.

How To Make Them

– Preheat oven to 350℉. Line a sheet pan with parchment paper and set aside.

– In a medium bowl, combine the softened butter and the caster sugar.

Recipe tip: It is important that the butter is softened to room temperature or it will not mix well. Take it out of the fridge a few hours in advance, or just put it in the microwave for about 15 seconds or so, turning it halfway through.

– Use an electric mixer with the beaters for about a minute, until light and fluffy. Add in the raspberries, almond flour, vanilla, and salt.

Recipe tip: If you don’t have an electric mixer, use a large spoon to mix for several minutes until smooth and light, crushing the raspberries with the back of the spoon as you go.

One stick of butter in a glass bowl with powdered sugar sifted over it.

– Mix until well combined, then use a rubber spatula to fold in the flour and chocolate chips, until you can see no dry spots.

Raspberries are mixed in butter and sugar with an electric mixer in a glass bowl.

– Use a 1¼-inch cookie scoop to scoop out the batter, placing it on the parchment paper as you go, and about two inches between them. (It is not spread like they cook because they don’t have eggs, cooking, or baking powder.)

– Bake in a preheated 350 ℉ oven until the bottom is lightly golden, 10 to 12 minutes.

About a dozen balls of raspberry chocolate chip cookie dough on a parchment-lined sheet.

– Let the cookies cool on the baking sheets for about 15 minutes.

Variations

As I mentioned above, you can skip the chocolate chips if you just want the raspberry flavor. And if you are a chocolate purist, I recommend making this super chocolatey cookie recipe or this rich chocolate brownie recipe instead. 😉
To emphasize the almond flavor, substitute vanilla extract for almond extract.

Storing Cookies

Once the cookies are completely cool, they can be stored in an airtight container at room temperature for up to two days. If you don’t plan to serve them within the first few days after cooking, you can freeze them.
It can be stored in the refrigerator in an airtight container for up to a month. (Longer is good, but the longer it freezes, the more it loses moisture.)

Many Must-Try Dessert Recipes with Fresh Berries

Other Natural Food Colorings

I love when a food, like raspberries, works as a snack food. Below are a few more examples.

Blueberries – Blueberries often produce a bluish-purple color – periwinkle, if you like.
Beets – With bats, you can easily achieve many different levels of deep, rich, pink-magenta color. Check out these cookies with beet powder.
Annatto seeds — Annatto seed can be used to make a golden color. (Annatto Seed Uses.)
Turmeric – Turmeric is what gives curry its yellow color, and it can also be used in baked goods, like in this good one, Face Down Blood Orange Cake.
And talking about it blood oranges – They can also create shades of pink.

I hope you love my raspberry chocolate chip cookies as much as I do!