Dessert
Raspberry Chocolate Chunk Cookies
40 minPour 24Nutri-Score D€€
D
40 min
40 minRaspberry Chocolate Chunk Cookies
recette de
recipes4youandme
@recipes4youandme
1 recette
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0 fois cuisinée
ce qu’il vous faut
Ingrédients
salted butter (softened)Produits laitiers227 g
light brown sugar (packed)Épicerie150 g- granulated sugarÉpicerie100 g
eggs (large)Produits laitiers2 morceaux- vanilla extractÉpicerie5 ml
all-purpose flourCéréales353 g- baking sodaÉpicerie5 g
saltÉpices1,5 g- dark chocolate chunksÉpicerie170 g
frozen raspberries (frozen)Fruits et légumes210 g
par portion
Nutrition
141kcal
- Glucides
- 20 g
- Protéines
- 2 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Robot pâtissier
Plaque de cuisson
Grille de refroidissement
Saladier
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Étape 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.
- Étape 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.
- Étape 4
Mix in the dry ingredients
- Add the flour, baking soda and salt and mix again on low speed until combined.
- Étape 5
Fold in the chocolate and raspberries
- Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.
- Étape 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.
- Étape 7
Cool
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.