Raspberry Chocolate Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup packed brown sugar
02 -
1/4 cup sugar, white
03 -
3/4 cup melted unsalted butter
04 -
1 whole egg and one yolk, separated
05 -
Vanilla extract, 2 teaspoons
→ Dry Ingredients
06 -
2 cups plain flour
07 -
1/2 teaspoon of salt
08 -
3/4 teaspoon of baking soda
→ Mix-ins
09 -
Half a cup of frozen raspberry pieces
10 -
1 cup of chocolate chip morsels
# Instructions:
01 -
Set your oven to 350°F and put baking paper onto a tray. Leave it aside for now.
02 -
Stir the butter, white sugar, and brown sugar together in a big bowl. Mix until they’re fully blended. Toss in the egg, the extra yolk, and the vanilla, then mix again until it looks smooth.
03 -
In a separate bowl, stir together the flour, soda, and salt. Add this to the wet mix. Stir just until combined—don’t see any dry flour streaks! Gently mix in the chocolate bits. Try not to overdo the mixing.
04 -
Carefully fold in the frozen raspberry pieces. Make sure they're spread out evenly in the dough.
05 -
Scoop out little balls of dough using a small cookie scoop (about 1 ounce). Raspberries might make it a bit sticky as they thaw, so work fast! Space them 2 inches apart on the tray. Bake for about 11 minutes. Edges should be golden while the middle stays soft and puffy.
06 -
Wait till they cool down before digging in!
# Notes:
01 -
Freeze any extra dough balls on a plate right away to keep the raspberries cold and prevent them from melting!