Raspberry Chocolate Chunk Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup salted butter, softened (227g)
02 -
3/4 cup light brown sugar, packed (150g)
03 -
1/2 cup granulated sugar (100g)
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
2 1/2 cups all-purpose flour (353g)
07 -
1 teaspoon baking soda
08 -
1/4 teaspoon salt
→ Mix-ins
09 -
1 cup dark chocolate chunks
10 -
1 1/2 cups frozen raspberries (210g)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
02 -
In the bowl of a stand mixer with a paddle attachment, beat the butter, light brown sugar, and granulated sugar on medium speed until light and creamy, about 2-3 minutes.
03 -
Add the eggs and vanilla extract to the mixture and beat again until combined, scraping down the sides and bottom of the bowl as needed.
04 -
Add the all-purpose flour, baking soda, and salt to the mixture. Mix on low speed until fully combined.
05 -
Gently stir in the dark chocolate chunks and frozen raspberries, taking care not to mash the raspberries too much.
06 -
Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes.
07 -
Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
Frozen raspberries are preferred, as they hold their shape better during mixing.