Dessert
Raspberry Chocolate Chunk Cookies
40 minServes 24Nutri-Score D€€
D
40 min
40 minRaspberry Chocolate Chunk Cookies
what you need
Ingredients
salted butter (softened)Dairy227 g
light brown sugar (packed)Pantry150 g- granulated sugarPantry100 g
eggs (large)Dairy2 pieces- vanilla extractPantry5 ml
all-purpose flourGrains353 g- baking sodaPantry5 g
saltSpices1.5 g- dark chocolate chunksPantry170 g
frozen raspberries (frozen)Produce210 g
per serving
Nutrition
141kcal
- Carbs
- 20 g
- Proteins
- 2 g
- Fat
- 6 g
what you’ll use
Tools
Stand mixer
Baking tray
Cooling rack
Mixing bowl
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Step 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.
- Step 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.
- Step 4
Mix in the dry ingredients
- Add the flour, baking soda and salt and mix again on low speed until combined.
- Step 5
Fold in the chocolate and raspberries
- Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.
- Step 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.
- Step 7
Cool
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.