Ingredients
Scale
- 2 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 cup semi-sweet chocolate chips, extra to top the cookies
- 3/4 cup frozen raspberries
Instructions
- Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside and begin to lightly thaw frozen raspberries.
- In a large bowl, whisk the melted butter, brown sugar, white sugar, vanilla extract, egg, and egg yolk until combined.
- Crumble the raspberries into 3/4 cup pieces with your fingers before adding them to the mixture. Then add the dry ingredients and mix using a spatula until just combined.
- Fold in the chocolate chips and crumbled raspberries gently until evenly distributed.
- Preheat the oven to 350℉ and prepare two cookie sheets with parchment paper. Allow the dough to rest for 10 minutes to enhance spreading.
- Use a large cookie scoop to portion the dough, placing 6 cookie balls on each sheet. Add 5-7 extra chocolate chips on top of each ball.
- Bake for 14-16 minutes, until edges are lightly golden.
- Allow cookies to cool on the pans for 10 minutes before transferring to a wire rack.
Notes
You can use fresh raspberries if desired, but frozen ones work just as well.
For a twist, sprinkle some sea salt on top of the cookies before baking for added flavor.
Ensure your butter is fully melted but not too hot, as this can affect the dough consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.