What could be better than a chocolate chunk cookie? Try Raspberry Almond Chocolate Chunk Cookies. These soft, moist cookies boast a delicate almond note from almond paste, crunchy toasted almonds, tart freeze-dried raspberries, and generous pockets of semi‑sweet chocolate. They’re easy to make and stay soft for days.
Chocolate Chunk Cookies with Almonds and Raspberries
If you like bold fruit flavor without extra moisture, freeze-dried raspberries are a perfect choice. They pack intense tart raspberry flavor while remaining light and crunchy, so they won’t make cookie dough soggy. In this recipe I combine freeze-dried raspberries with almond paste and chopped toasted almonds. The almond paste gives a pronounced almond aroma and helps keep the cookies tender and moist, the toasted almonds add crunch, the raspberries bring bright tartness, and the chocolate chunks provide rich melty pockets of chocolate.
Table of Contents
- Chocolate Chunk Cookies with Almonds and Raspberries
- How to Make Raspberry Almond Chocolate Chunk Cookies:
- Chocolate Chunk Cookie Tips and Tricks:
- 🍪More Fun Cookie Recipes You’ll Love:
- Raspberry Almond Chocolate Chunk Cookies Recipe
Special Ingredients You’ll Need
Almond paste: a soft, pliable paste made from ground almonds and sugar. It adds a clear almond flavor and contributes moisture, keeping the cookies soft for days. You can usually find almond paste in the baking aisle near marzipan.
Freeze-dried raspberries: very different from regular dried berries, freeze-dried raspberries are light, crunchy, and intensely tart. They add bright raspberry flavor without adding liquid to the dough. Store them airtight to prevent them from absorbing moisture and becoming chewy.
How to Make Raspberry Almond Chocolate Chunk Cookies:
- Mix the almond paste with the brown and granulated sugars until it resembles coarse crumbs.
- Add the butter and beat until light and fluffy.
- Beat in the egg, egg yolk, and vanilla until combined.
- Whisk the flour, cornstarch, baking soda, and salt together, then add to the wet ingredients and mix on low until mostly combined.
- Finish mixing by hand, scraping the bowl, then fold in the chocolate chunks, toasted chopped almonds, and freeze-dried raspberries.
- Wrap the dough and chill for at least 2 hours (overnight is fine).
- Scoop into large balls and bake at 350°F for 10–12 minutes, until the edges are just starting to brown. Cool briefly on the sheet before transferring to a rack.
Chocolate Chunk Cookie Tips and Tricks:
- If you can’t find almond paste, marzipan can be used as a substitute, though it’s sweeter.
- No chocolate chunks? Use semi‑sweet chips or a mix of milk, dark, or white chocolate.
- This recipe is designed for freeze-dried raspberries; fresh berries will release too much liquid and aren’t recommended here.
- You can swap other freeze-dried fruits—strawberries or blackberries work well.
🍪More Fun Cookie Recipes You’ll Love:
- Pistachio Chocolate Chunk Cookies
- Clemen-Thyme Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Fudge-Striped Shortbread Cookies
- Gooey Chocolate Peanut Butter Cookies
Raspberry Almond Chocolate Chunk Cookies
Ingredients
- 4 oz almond paste, soft, cubed
- 5 2/3 oz brown sugar (about 3/4 cup), lightly packed
- 1 3/4 oz granulated sugar (about 1/4 cup)
- 6 oz unsalted butter, at room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 9 oz all-purpose flour (about 2 cups)
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 6 oz semi-sweet chocolate chunks (about 1 cup)
- 3/4 cup almonds, toasted and coarsely chopped
- 1 cup freeze-dried raspberries
Instructions
- In a large mixer bowl fitted with the paddle attachment, mix almond paste, brown sugar, and granulated sugar on low until the almond paste is worked into the sugar and the mixture resembles coarse crumbs.
- Add the butter and cream with the sugars until light and fluffy, about 1–2 minutes. Beat in the egg, egg yolk, and vanilla until combined.
- Whisk together the flour, cornstarch, baking soda, and salt in a small bowl. Add the dry ingredients to the mixer and mix on low until a few streaks of flour remain. Turn the mixer off and finish mixing by hand, scraping the bowl. Stir in the chocolate chunks, chopped almonds, and freeze-dried raspberries until evenly distributed.
- Wrap the dough tightly and refrigerate until firm, about 2 hours. Preheat the oven to 350°F. Scoop dough into large (about 1½-inch) balls and place on a parchment-lined baking sheet. Bake for 10–12 minutes, until cookies are puffed and edges are beginning to brown. Cool briefly on the baking sheet before transferring to a rack.
Recipe Notes
This recipe is written for almond paste; look for a soft almond paste (not dried out). If you prefer a stronger almond flavor, add 1/2 teaspoon almond extract with the vanilla.
Measuring Tips
These recipes are developed using weight measurements. A kitchen scale gives the most reliable results for baking. Volume measurements are provided, but if possible use weight for best consistency.
Nutrition
| Carbohydrates: 32 g
| Protein: 3 g
| Fat: 12 g