Ingredients
Equipment
Method
Step-by-Step Instructions
- Melt unsalted butter in a saucepan over low heat. Allow to cool for 20 mins.
- In a mixing bowl, combine cooled butter, white sugar, and brown sugar. Whisk until smooth.
- Add egg and vanilla paste, stirring until creamy.
- In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually mix into wet ingredients.
- Fold in dark chocolate chunks and frozen raspberries gently.
- Preheat oven to 350°F. Use a cookie scoop to portion dough on baking sheets.
- Bake for 12-13 minutes until edges are golden and centers are soft.
- Optionally reshape with a cookie cutter while warm.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
These cookies offer a delightful blend of rich chocolate and tart raspberries, perfect for any occasion.
