Chocolate Raspberry Cookies (Printable Version)
# What You'll Need:
→ Wet Ingredients
01 -
1 cup room temperature salted butter (227g)
02 -
3/4 cup packed light brown sugar (150g)
03 -
1/2 cup white sugar (100g)
04 -
2 large eggs
05 -
1 teaspoon pure vanilla extract
→ Dry Ingredients
06 -
2 1/2 cups regular flour (353g)
07 -
1 teaspoon baking soda
08 -
1/4 teaspoon salt
→ Mix-ins
09 -
1 cup chunks of dark chocolate
10 -
1 1/2 cups raspberries from frozen (210g)
# Steps to Follow:
01 -
Get your oven hot at 350°F (175°C). Put parchment on your baking tray and leave it nearby.
02 -
Put your butter, white sugar and brown sugar in your stand mixer bowl. Beat them together with the paddle until fluffy, for around 2-3 minutes.
03 -
Drop in the eggs and vanilla. Mix everything until it's smooth. Don't forget to scrape the bowl sides when needed.
04 -
Dump in your flour, salt, and baking soda. Turn mixer to low and blend until everything's mixed up.
05 -
Fold in your dark chocolate chunks and frozen raspberries carefully. Try not to squash the berries too much.
06 -
Drop dough balls (about 2 tablespoons each) onto your lined tray. Keep them 2 inches apart. Cook for 10-12 minutes.
07 -
Let the cookies sit on the tray for a minute or two, then move them to a wire rack until fully cooled.
# Additional Tips:
01 -
Always use frozen raspberries because they don't turn mushy when you're mixing the dough.