Raspberry Chocolate Chip Cookies

These soft fluffy cookies are one of our favorites for sure! When I first saw them at The Idea Room, I was worried about them being too wet because of the raspberries, but they are perfect. Seriously. Perfect! 

I haven't counted how many the recipe makes when I've made these, but they make a LOT. The original recipe says it makes 48, but I guess I don't make my cookies as large as she does because I always have more than that. 

Raspberry Chocolate Chip Cookies  

1 c. butter, room temperature

1 c. granulated sugar

1 c. brown sugar

2 eggs

1/2 t. salt

2 t. vanilla extract

1/2 t. almond extract
1/4 c. water

5 c. flour

1/2 t. baking soda

1/2 t. baking powder

1/2 t. cream of tartar

1/2 c. white chocolate chips

1 c. semi-­sweet chocolate chips

3/4 c. raspberries

Preheat oven to 350°.

Cream the butter and sugars until light and fluffy. Add eggs, vanilla, almond extract, and water and mix. Add dry ingredients and mix until just combined.

Mix in white & semi-­sweet chocolate chips. Place cookie dough into separate bowl by breaking into pieces and scatter the raspberries in the dough so they are distributed evenly and do not get smashed up.

Scoop out cookie dough with a spoon or ice cream scoop making sure to grab a couple of raspberries for each cookie. Place on greased cookie sheet.

Bake for 12-­15 minutes, until golden brown on the edges and white and fluffy in the centers. Cool on a baking rack.