Serves: 40
Total Calories: 157
1. To make cookies, place raspberries with syrup in a blender. Cover and blend until puréed. Over a medium bowl, press purée through a sieve with a rubber scraper to remove seeds (you should have a scant 1 cup purée). Discard seeds. Mix flour, baking powder, cinnamon, and salt. Beat sugar and butter in a large bowl with electric mixer until fluffy. Beat in egg, vanilla, and almond extract. On low speed, gradually beat in flour mixture alternately with the purée. By hand, stir in chocolate chips and almonds. Chill 1 hour.
2. Heat oven to 375°. Grease baking sheets.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto prepared baking sheets. Bake 16 to 18 minutes until edges are lightly browned and center is still soft. Cool on baking sheets 1 minute. Remove to wire racks to cool. Spread with glaze or dust tops of cookies with powdered sugar.
4. To make chocolate glaze, melt chocolate chips with evaporated milk and vanilla, stirring constantly until smooth. Spread 1 teaspoon on top of each cookie. Sprinkle with almonds.
This Chewy Raspberry Chocolate Chip Cookies recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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