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 the flour, baking powder, baking soda, and salt in a medium bowl and set aside while you lightly thaw the frozen raspberries.
- In a large bowl, whisk together the melted butter, brown sugar, sugar, vanilla, egg, and egg yolk.
- Crumble the thawed raspberries and measure out 3/4 cup before adding it to the mixture along with the dry ingredients, mixing well with a rubber spatula.
- Incorporate the chocolate chips and raspberry crumbles, mixing until just combined.
- Preheat the oven to 350℉ and prepare two cookie sheets with parchment paper. Let the dough rest for about 10 minutes for better spreading.
- Scoop the cookie dough using a large cookie scoop and place six balls on each cookie sheet, adding 5-7 extra chocolate chips on top of each ball.
- Bake for 14-16 minutes until the edges are lightly golden.
- Allow cookies to sit on the pans for 10 minutes before transferring them to a cooling rack.
Notes
Make sure not to over-mix the cookie dough to ensure that the cookies remain soft and chewy.
For an extra flavor boost, consider adding nuts or switching to milk chocolate chips if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.