Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies

Ingredients

Dry Ingredients
2 ¼ cups (280g) all-purpose flour
1 tsp baking soda
½ tsp salt

Wet Ingredients
1 cup (230g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar
2 large eggs
2 tsp vanilla extract

Add-ins
2 cups chocolate chips (milk, dark, or semi-sweet)
Fresh raspberries- as many as your heart desires

Instructions

1. Preheat the oven
   Preheat your oven to 350°F. Line two-three baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

2. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream butter and sugars
   In a 2nd large bowl, or KitchenAid bowl beat the softened butter, granulated sugar, and brown sugar together on medium/high speed (or by hand with a sturdy whisk) until light and fluffy, about 3-4 minutes.

4. Add eggs and vanilla
   Beat in the eggs, one at a time, fully incorporating each before adding the next. Mix in the vanilla extract until combined.

5. Combine wet and dry ingredients
   Gradually mix the flour mixture into the wet ingredients on low speed until just combined. NO overmixing to keep cookies soft!

6. Fold in chocolate chips and raspberries
   First, fold in the chocolate chips evenly using a spatula or wooden spoon. Then very gently fold in raspberries. Most will smash slightly, which is fine… it adds flavor and texture!

7. Scoop the dough
   Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches between cookies to allow spreading.

8. Bake
   Bake for 12-15 minutes, until the edges are golden brown but centers are still soft. For softer cookies, remove when slightly underbaked in the center… they’ll firm up as they cool.

9. Cool and enjoy
   Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

10. Add Flakey sea salt! Enjoy your fresh summer produce!