Thick, soft and chewy chocolate chip cookies with raspberries baked right in! This recipe shows off the wonderful combination of dark chocolate and raspberries in a brown sugar cookie.
½ cup (113g) unsalted butter, softened
½ cup (110g) packed light brown sugar
⅓ cup plus 1 tbsp (80g) granulated sugar
1 teaspoon (5ml) pure vanilla extract
1 large egg
1 ⅓ cups (190g) all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup (142g) bittersweet chocolate chunks (70% cocoa solids)
½ cup (60g) flash frozen fresh raspberries plus 30g extra for topping
1. Flash freeze the berries. Place the raspberries on a tray lined with waxed paper and freeze for 30 minutes until hardened.
2. Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
3. Combine soft butter, brown sugar, granulated sugar and vanilla extract in a large bowl and cream together until fluffy. Mix in egg.
4. Whisk flour, baking soda, baking powder and salt in a medium bowl. Fold into the butter mixture. Gently fold in chocolate chunks and frozen berries.
5. Use a 1.5 oz scoop to release dough onto baking sheets. Press extra chocolate and broken berries on top.
6. Bake for 12-14 minutes until edges are golden. Cool on sheet for 3 minutes then move to wire rack.
Flash freezing the berries is critical to prevent the dough from turning blue and becoming too wet. Use bittersweet chocolate (70%) for the best flavor balance against the tart berries.