chocolatecookie

Dark Chocolate Chunk Raspberry Cookies

Name: Dark Chocolate Chunk Raspberry Cookies
Ingredients: All-purpose flour: 1 cup (125 g); Baking powder: 1/2 teaspoon (2 g); Salt: 1/2 teaspoon (3 g); Butter: 1/2 cup (113 g); Light brown sugar: 1/2 cup (100 g); Large egg: 1 (50 g); Vanilla extract: 1 teaspoon (4 g); Fresh raspberries: ½ cup (66g); Dark chocolate chunks: ½ cup (83g)

by Josephine

Brown butter cookies with dark chocolate chunks and fresh raspberries folded into a tender, chewy dough. An easy one-bowl cookie recipe with bright.

Ingredients

All-purpose flour1 cup (125 g)
Baking powder1/2 teaspoon (2 g)
Salt1/2 teaspoon (3 g)
Butter1/2 cup (113 g)
Light brown sugar1/2 cup (100 g)
Large egg1 (50 g)
Vanilla extract1 teaspoon (4 g)
Fresh raspberries½ cup (66g)
Dark chocolate chunks½ cup (83g)

Instructions

Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Melt your butter and let it cool to room temperature. In a large bowl, add in the butter, sugar and vanilla extract and whisk this together for 2-3 minutes until the batter is light and fluffy. Then add in the egg and whisk it in well.

Add in the flour, baking powder, salt, dark chocolate, and raspberries. Fold all ingredients together just until the dry ingredients are well combined without over-mixing. Scoop the cookie dough onto the baking sheet, portioning each cookie out by about 6 ounces.

Let the dough chill in the freezer for about 15 minutes.

Bake for 10 to 12 minutes, or until the cookies set and begin to brown.

This recipe made 9 cookies.

Dark Chocolate Chunk Raspberry Cookies

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