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Raspberry Chocolate Chunk Cookies

Raspberry Chocolate Chunk Cookies

“Cookies The New Classics” by Jesse Szewczyk

Me and my family made these cookies at home hope you like them the same way we did


2¼ cups spooned and leveled all-purpose flour (288 grams)

2 1.3-ounce packages (about three cups/74 grams/2.6 ounces total) freeze-dried raspberry or any freeze-dried berry

¾ teaspoon baking soda

1 teaspoon kosher salt

2 sticks (16 tablespoons/226 grams) unsalted butter, room temperature

1¼ cups (250 grams) packed light brown sugar

½ cup (100 grams) granulated sugar

1 large egg, room temperature

1 tablespoon vanilla extract

8 ounces (227 grams) semisweet or bittersweet chocolate, roughly chopped (about 1 1/3 cups)


  1. Preheat the oven to 350 degrees and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats.

  2. Combine the flour, freeze-dried raspberries, baking soda, and salt in the bowl of a food processor fitted with the blade attachment. Process until the raspberries are completely broken down into a fine powder that mixes with the flour, 20 to 30 seconds. There should be no visible pieces of freeze-dried raspberries.

  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar. Beat on medium speed, scraping down the sides and bottom of the bowl halfway through, until smooth and fluffy, 2 to 3 minutes. (Alternately, use a hand mixer and large bowl.) Turn the mixer off and add the egg and vanilla extract. Mix on medium speed until very fluffy and lightened in color slightly, 2 to 3 minutes. With the mixer running on low speed, gradually add the flour mixture, beating until just combined. Mix in the chopped chocolate with a rubber spatula.

  4. Using a medium 1 3/4-inch cookie scoop or 2 tablespoons, portion out the dough and roll into balls. Place the dough balls at least 3 inches apart on the prepared baking sheets (about 10 per sheet).

  5. Bake both sheets at the same time, swapping the top sheet to the bottom rack and the bottom sheet to the top midway through baking, until the tops of the cookies crack, and the bottoms are just starting to brown, 9 to 11 minutes. Remove from the oven and let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

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