Fresh out of the oven: Raspberry Chocolate Chunk Cookies ! 🍪🍫💖 The perfect combination of rich chocolate and tart raspberries.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and dark chocolate chunks
- 1 cup fresh raspberries
Directions:
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour and baking soda; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
4. Add the flour mixture; mix until just combined. Stir in the chocolate chunks and raspberries.
5. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets. Bake until cookies are golden around the edges but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on the baking sheet for 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Time:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Nutritional Info:
- 200 kcal per cookie
- Servings: 24 cookies
Enjoy baking and savoring these delicious cookies!
