RASPBERRY CHOCOLATE CHUNK COOKIES

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Bursting with recent raspberry taste and studded with chunks of melted darkish chocolate, these Raspberry Chocolate Chunk Cookies take your traditional chocolate chip cookies to a complete new stage!

Components

  • 1 cup butter, softened
  • 3/four cup gentle brown sugar, packed
  • half of cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 half of cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/four teaspoon salt
  • 1 cup darkish chocolate chunks
  • 1 half of cups frozen raspberries
RASPBERRY CHOCOLATE CHUNK COOKIES

Directions

  1. Preheat oven to 350 levels F.  Line a baking sheet with parchment paper and put aside.
  2. Within the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium pace till gentle and creamy, about 2-Three minutes.
  3. Add the eggs and vanilla and beat once more till mixed, scraping down the edges and backside of the bowl as wanted.
  4. Add the flour, baking soda and salt and mix again on low speed until combined.
  5. Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.
  6. 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.
  7. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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