Raspberry Chocolate Chip Cookies with Espresso Swirl
Delightfully fruity and chocolate-packed cookies with a bold espresso swirl. Sweet, tart, and caffeinated — dessert has never been this rebellious.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup freeze-dried raspberries crushed
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup dark chocolate chips
- 1 tbsp instant espresso dissolved in 1 tbsp hot water
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, crushed raspberries, baking powder, and salt.
- Cream Butter & Sugar: Beat softened butter and granulated sugar in a large bowl with an electric mixer until fluffy, about 2 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
- Combine Mixtures: Gradually mix the dry ingredients into the wet mixture. Gently fold in chocolate chips using a spatula.
- Create Espresso Swirl: Drizzle the espresso mixture over the dough. Swirl it with a spatula, but don't overmix — messy is good.
- Shape Cookies: Drop tablespoon-sized scoops of dough onto the baking sheet, leaving about 2 inches of space between each.
- Bake: Bake for 9-10 minutes or until the edges are just set.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Nutritional Values (Per Serving)
- Calories: 150 kcal
- Total Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Calcium: 2%
- Iron: 5%
- Potassium: 3%
- Vitamin C: 3%
- Magnesium: 3%
Additional Notes/Tips
- Use fresh raspberries for a juicier twist, but watch out for extra moisture.
- Chill the dough for thicker cookies.
- Add a pinch of cinnamon for an extra kick.
- Serve with hot espresso for the ultimate flavor bomb.