Chocolate Chip Raspberry (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 egg plus an extra yolk
02 -
1 cup packed brown sugar
03 -
1/4 cup white sugar
04 -
3/4 cup melted unsalted butter
05 -
2 teaspoons pure vanilla extract
→ Dry Ingredients
06 -
2 cups regular flour
07 -
1/2 teaspoon table salt
08 -
3/4 teaspoon baking soda
→ Mix-ins
09 -
1/2 cup raspberries straight from the freezer
10 -
1 cup chocolate chunks or chips
# Instructions:
01 -
Set your oven to 350°F and line a baking tray with a parchment sheet. Leave it aside for now.
02 -
Mix melted butter with both sugars in a big bowl until smooth and creamy. Add the egg, extra yolk, and vanilla, then stir until fully blended.
03 -
Stir flour, salt, and baking soda in a separate bowl. Slowly mix this into the wet ingredients until it’s just combined and you don’t see any dry bits. Toss in the chocolate chunks but don’t overwork it.
04 -
Carefully stir in the frozen raspberries, making sure they spread throughout the dough.
05 -
Scoop out rounded dough balls using a 1-ounce scoop. As the raspberries start to soften, the dough can feel sticky, so work fast! Space them out about 2 inches on the lined tray and bake for 11 minutes, or until the edges turn golden while the centers stay a little soft.
06 -
Let them rest a bit before diving in!
# Notes:
01 -
Store any leftover dough balls in the freezer to stop the raspberries from melting!