Raspberry Chocolate Chip Cookies
, Makes 14 cookies
Soft, golden chocolate chunk cookies studded with flash-frozen raspberries for tart, jammy pockets.
| prepFlash freeze raspberries on a lined tray, 30 min | ||||||||
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLine two large cookie sheets with parchment | ||||||||
| 113 g unsalted butter, very soft | Cream butter, sugars & vanilla | Mix in egg | Fold dry into butter mixture | Fold in chocolate chunks | Gently fold in frozen berries | Scoop 2 in apart, press on toppings | Bake 350°F / 175°C, 12-14 min | Cool 3 min, then wire rack |
| 110 g packed light brown sugar | ||||||||
| 1/3 cup plus 80 g granulated sugar | ||||||||
| 1 tsp pure vanilla extract | ||||||||
| 1 large egg | ||||||||
| 190 g all-purpose flour | Whisk flour, soda, powder & salt | |||||||
| 1/4 tsp baking soda | ||||||||
| 1/4 tsp baking powder | ||||||||
| 1/2 tsp salt | ||||||||
| 142 g bittersweet chocolate chunks, 70% cocoa (for the dough) | ||||||||
| 60 g flash-frozen raspberries (for the dough) | ||||||||
| extra chocolate chunks (for topping) | ||||||||
| 30 g flash-frozen raspberries (for topping) | ||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.