John Myers
Ingredients for 20 servings:
- 170 g butter, melted
- 200 g brown sugar
- 50 g sugar
- 1 egg(s)
- 1 egg yolk
- 2 tsp vanilla extract
- 250 g flour
- 1 tsp baking powder
- ½ tsp salt
- 175 g chocolate chips
- 60 g raspberries, frozen
Instructions
Working time approx. 15 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 11 minutes; Total time approx. 28 minutes
Raspberry chocolate cookies
Preheat the oven to 180°C (top/bottom heat) and line two baking sheets with parchment paper. In a large bowl, stir the melted butter and both sugars until well blended. Add the egg, egg yolk, and vanilla extract and mix well. In a separate bowl, combine the dry ingredients—flour, salt, and baking powder—then add to the wet ingredients. Mix well until you have a nice, thick batter. Gently stir in the chocolate chips. Finally, gently fold in the raspberries until evenly distributed. Drop small heaping tablespoons (about 28g) onto the baking sheet, leaving enough space between each cookie to allow for a good spread. Bake for about 11 minutes, until the edges are golden brown and the center is still soft and fluffy (not quite cooked through).
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