I took a very informal Instagram poll and the survey said raspberry and chocolate wins over strawberry and chocolate. So…using that incredibly scientific data 😉 I started measuring and mixing these dreamy and delicious Raspberry Chocolate Chip Cookies.
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Change of Plans: Jam Style
My first thought was to go with a chocolate base but I quickly nixed the idea after I opened the jar of raspberry jam. Those beautiful raspberry seeds and colors would go unappreciated if I used a straight-up chocolate cookie.
So quickly switching gears, I grabbed my soft-baked sugar cookie recipe and used it as a starting point. Seeing as how the raspberry jam is already quite sweet, I went with only a cup of sugar for this recipe and I’m glad I didn’t use more as they turned out plenty sweet.
I first started this batch of cookies with half a cup of raspberry jam creamed into the butter and sugar but soon realized that it wasn’t quite enough of that raspberry flavor I wanted. Another quarter cup of jam and a teaspoon of extract gave an extra burst of raspberry.
Enter in the Chocolate
I’m all about that chip-to-bite ratio so a very healthy addition of 2 cups of mini chocolate chips and a splash of coarse sea salt rounded this cookie flavor profile out nicely. Dairy-free milk chocolate chips were what I used, but you can use whatever you prefer or have on hand! And don’t sweat it if you don’t have raspberry extract. Try something else like strawberry or almond or simply another teaspoon of vanilla.
Easy Raspberry Chocolate Chip Cookies
I will shamefully admit I ingested at least 3 cookies worth of dough while scooping and then another 4 (at minimum) while photographing them. Seriously…all self-control went out the window. Think my New Years Resolutions went out the window at that point too but screw it! Sometime’s a girl needs copious amounts of raspberry chocolate chip cookies. Can I get an amen?!
The easiest no-chill raspberry chocolate chip cookies. Bursting with sweet raspberry flavor and loaded with mini chocolate chips.
1 cup dairy-free salted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
¾ cup raspberry jam
1 teaspoon raspberry extract*use another teaspoon of vanilla if you do not have raspberry extract
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon coarse sea salt
1 teaspoon baking powder
2 cups dairy-free mini chocolate chips
optional: if you want really pink cookies add a drop or two of Chef Master pink gel color
Preheat the oven to 350ºF degrees and line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer with the paddle attachment cream the butter and sugar on high for 3 minutes until light and fluffy.
Add in the egg, jam, raspberry extract (optional), and vanilla extract and mix on high for 3 minutes. Scrape down the sides of the bowl. *If you are using food color, mix it in during this step.
Add in flour, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.
Mix in the mini chocolate chips until just incorporated. Be careful not to overmix.
Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.
Let the cookies cool on the tray for at least 10 minutes before removing them to a cookie rack to fully cool. Enjoy!