Description
An easy and delicious bakery-style chocolate cookie.
Ingredients
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100 grams brown sugar
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30 grams white sugar
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1 stick cold butter, cubed
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1 egg
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177 grams flour
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25 grams black cocoa
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1/2 teaspoon baking soda
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 teaspoon coffee
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120 grams semi-sweet chocolate, chopped
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100 grams raspberries, frozen
Instructions
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Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat just until the sugar is partially incorporated. You should still see visible chunks of butter. Add the egg and mix for about 30 seconds more.
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Add the dry ingredients and mix until the dough is just combined. Fold in the chocolate and raspberries until evenly distributed. Scoop the dough into 3-ounce portions and place on a lined baking sheet. Transfer to the refrigerator and chill for at least 1 hour.
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When ready to bake, preheat the oven to 350°F. Bake 3–4 cookies at a time, spacing them well to allow for spreading, for 16–18 minutes, until just set. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack. Finish with flaky salt and enjoy.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
Keywords: brown cookies, raspberry