Ingredients
Units
Scale
- 1 cup frozen raspberries (150g)
- 1/2 cup (1 stick) unsalted butter, softened (150g)
- 1/3 cup granulated sugar (75g)
- 1/3 cup light brown sugar, packed (75g)
- teaspoon vanilla extract
- 1 large egg + 1 egg yolk
- 1 3/4 cups all-purpose flour (225g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup dark chocolate cooking wafers, roughly chopped
Instructions
- Preheat oven to 350. Remove raspberries from freezer to slightly thaw.
- In the bowl of a mixer, cream together butter and sugars for about 5 minutes, until light and fluffy.
- Add egg, egg yolk, and vanilla and mix to combine.
- Add flour, baking soda, and salt. Use fork to gently combine, then stir into wet ingredients (don’t overmix.)
- Add raspberries and dark chocolate, and stir just to combine.
- Scoop into golf ball sized balls and place on parchment lined baking sheet. Press down slightly to flatten.
- Bake for 15 – 18 minutes until just browning at the edges.
- Remove from oven and let sit on sheet pan for 1 – 2 min. Remove to cooling rack. Eat!
- Prep Time: 15
- Cook Time: 18
- Category: dessert
Keywords: chocolate chunk cookies, raspberry cookies