Postre
Raspberry Chocolate Chunk Cookies
40 minPara 24Nutri-Score D€€
D
40 min
40 minRaspberry Chocolate Chunk Cookies
receta de
recipes4youandme
@recipes4youandme
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
salted butter (softened)Lácteos227 g
light brown sugar (packed)Despensa150 g- granulated sugarDespensa100 g
eggs (large)Lácteos2 piezas- vanilla extractDespensa5 ml
all-purpose flourCereales353 g- baking sodaDespensa5 g
saltEspecias1,5 g- dark chocolate chunksDespensa170 g
frozen raspberries (frozen)Frutas y verduras210 g
por ración
Nutrición
141kcal
- Carbohidratos
- 20 g
- Proteínas
- 2 g
- Grasas
- 6 g
lo que usará
Utensilios
Batidora amasadora
Bandeja de horno
Rejilla de enfriamiento
Bol
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Paso 2
Cream the butter and sugars
- In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy.
- Paso 3
Add the eggs and vanilla
- Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.
- Paso 4
Mix in the dry ingredients
- Add the flour, baking soda and salt and mix again on low speed until combined.
- Paso 5
Fold in the chocolate and raspberries
- Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.
- Paso 6
Shape and bake
- Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart.
- Bake for 10-12 minutes.
- Paso 7
Cool
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.