Ingredients for Raspberry Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- Raspberry Jam
- Semi Sweet Chocolate Chips
- Powdered Sugar
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How to Make Raspberry Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon almond extract, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup semi-sweet chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb to make an indentation in the center of each cookie.
- Fill each indentation with approximately ½ teaspoon raspberry jam.
- Top each cookie with 3 more semi-sweet chocolate chips.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers will still be slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
15g
Carbs
3g
