Chocolate Chip Raspberry (Print Version)
# Ingredients:
→ Moist Components
01 -
1 cup packed light brown sugar
02 -
3/4 cup melted unsalted butter
03 -
2 teaspoons pure vanilla extract
04 -
1/4 cup white sugar
05 -
1 whole egg and 1 extra yolk
→ Powdered Ingredients
06 -
2 cups plain all-purpose flour
07 -
1/2 teaspoon sea salt
08 -
3/4 teaspoon sodium bicarbonate
→ Tasty Bits
09 -
1/2 cup raspberries (frozen)
10 -
1 cup chocolate chip pieces
# Instructions:
01 -
Heat your oven up to 350°F and pop some parchment onto a baking tray. Leave it aside for later.
02 -
Take a big bowl and mix up the melted butter, brown sugar, and granulated sugar. Beat until smooth. Crack in the egg, add the yolk too, and pour in the vanilla. Stir until everything blends nicely.
03 -
In another bowl, whisk the flour, baking soda, and salt together. Gradually add this dry mix into your wet batter, stirring gently until no flour is visible. Toss in the chocolate chips at the end. Be careful not to overdo it.
04 -
Gently mix in the frozen berries so they're evenly spread out.
05 -
Grab a 1-ounce scoop and form rounded cookie dough balls. The dough might feel wetter as the berries thaw, so move fast! Space the dough balls about 2 inches apart on the tray you prepped earlier. Bake for 11 minutes or until the cookie edges are golden and the centers stay soft but slightly puffed up.
06 -
Let the cookies rest and cool off before digging in!
# Notes:
01 -
If you’re not baking all the dough immediately, freeze any extra balls on a dish to keep the berries from melting!