Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies are fruity, chocolatey, and chewy, with a slight crunch. Not too sweet, the juice from fresh raspberries makes these naturally pink, and with melting chocolate in every bite, they're absolutely delightful.

I know not everyone is a fan of mixing fruit with their chocolate. My mom, for example, was a chocolate purist. The more intense the chocolate, the better - and no other flavors could interrupt that intensity.

Then there are those though who love when chocolate and certain fruits come together. Some of the best flavor combinations are chocolate + banana, chocolate + cherry, chocolate + orange, and chocolate + raspberry.

These cookies are like tiny cakes and are a perfect bite of soft, creamy-textured raspberry and chocolate - both 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 sans chocolate chips.

Ingredient Notes

• fresh raspberries - Choose deep red, plump raspberries. You can substitute with frozen raspberries, just be sure they're completely thawed and drained of any excess liquid before you mix them into the batter.
• semisweet chocolate chips - If you prefer, use milk or dark chocolate chips.
• unsalted butter - Be sure to use unsalted, or the recipe will be altered. If you only have salted butter, definitely skip adding the salt to the recipe.
• pure vanilla extract - I like Nielsen-Massey (not sponsored), but use your favorite.
• Kosher salt - If you use table salt, use half of the amount listed.
• powdered (confectioners) sugar - Using powdered sugar in cookies creates an especially soft and tender texture.
• all-purpose flour - If you're gluten-free, or making them for someone who is, you can substitute with a 1 to 1 all-purpose gluten-free flour. I like Cup4Cup Multi-Purpose Gluten-Free Flour, and Bob's Red Mill Gluten-Free Baking Flour (not sponsored).
• almond flour - Almond flour is very finely ground almonds, and I love it in this recipe. For a bit more texture, you can use almond meal.

How to Make Them

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

- In a medium-sized mixing bowl, combine the softened butter with the sifted powdered sugar.

Recipe Tip: It's important that the butter be softened to room temperature or it won't mix properly. Take it out of the refrigerator a couple hours ahead, or just microwave it for about 15 seconds or so, turning it at the halfway point.

- Use an electric mixer with beaters for about a minute, until it's a bit lighter and very smooth. 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 a couple of minutes until it's smooth and light, mashing the raspberries with the back of the spoon as you go.

- Mix until it's evenly blended, and then use a rubber spatula to fold in the flour with the chocolate chips, just until you no longer see dry spots.

- Use a 1¼-inch cookie scoop to shape the batter, placing them on the parchment-lined baking sheet as you go, with about 2 inches between them. (They barely spread as they bake because they don't have eggs, baking, or baking powder.)

- Bake in the preheated 350℉ oven until bottoms are slightly golden, 10 to 12 minutes.

- Let the cookies cool on the baking sheets for at least 15 minutes.

Variations

• As I mentioned above, you can skip the chocolate chips if you're only want the raspberry flavor. And if you are a chocolate purist, I'd suggest making this super chocolatey cookie recipe or this rich chocolate brownie recipe instead. 😉
• To emphasize the almond flavor, switch out the vanilla extract for almond extract.

Storing the Cookies

• Once the cookies have completely cooled, they can be stored in an airtight container at room temperature for two days. If you don’t plan to serve them within the first couple of days after baking them, you can freeze them.
• They can be kept in the freezer in an air-tight container for up to a month. (Longer is okay, but the longer they’re frozen, the more moisture they’ll lose.)

More Must-Try Dessert Recipes with Fresh Berries

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Other Natural Food Colorings

I love when a food, like the raspberries, work as a natural food coloring. Below are a few more examples.

• Blueberries — Blueberries usually create a light bluish-purple color - periwinkle, if you will.
• Beets — With beets, you can easily achieve many different levels of a deep, rich, pink-magenta color. Check out these cookies with beet powder.
• Annatto seeds — Annatto seeds can be used to create a golden color. (How to Use Annatto Seeds.)
• Turmeric — Turmeric is what gives curry its yellow color, and it can also be used in baked goods, like in this beautiful, Upside Down Blood Orange Cake.
• And speaking of blood oranges — They too can create shades of pink.

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