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 350°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 large cookie scoop, scoop out 13 cookies between two sheet pans (Or about 24-26 medium scooped cookies). 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.