Raspberry Chocolate Chunk Cookies


I N G R E D I E N T S

  • 1/2 cup of butter, melted
  • 1/3 cup of granulated sugar
  • 2/3 cup of brown sugar, packed
  • 1 teaspoon of salt
  • 1 egg
  • 2 teaspoons of vanilla extract
  • 1 1/3 cups of all purpose flour
  • 1/2 teaspoon of baking soda
  • 6 ounces of chopped semi-sweet chocolate
  • 1 ounce of freeze dried raspberries (roughly crushed)

D I R E C T I O N S

  1. Preheat the oven to 350Β°F
  2. Whisk together the butter, sugars, and salt until a fully combined. The mixture should form a ribbon when lifting up the whisk.
  3. Whisk in the egg and vanilla extract until smooth.
  4. Sift the flour and baking soda into the wet mixture and fold (with a spatula) until just combined. Do not over-mix!
  5. Fold in the chopped chocolate and raspberries, and chill the dough for 30 minutes.
  6. Using a cookie scoop, scoop out 13 cookies between two sheet pans. Bake for 12-14 minutes until crisp on the edges and chewy in the centers. Sprinkle some coarse sea salt on top while still warm.

*For the best flat/chewy/crisp texture, lift the sheet pan and quickly drop it down in the oven at around 8 minutes and 12 minutes.

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