Raspberry Chocolate Chip Cookies

I adore chocolate chip cookies. I also love dark chocolate with raspberries! Yum!

So, I decided to make my favorite chocolate chip cookie, but add in some raspberries :) And, my oh my, they were spectacular! The cookies were chewy on the inside, yet crispy on the edges, and completely filled with deep, dark, gooey chocolate and tart berries.

I used raspberries that my family picked last year and froze, but I am sure fresh or dried would work too.

Raspberry Chocolate Chip Cookies

1 pound unsalted butter

1 3/4 cup granulated sugar

2 1/4 cup packed brown sugar

4 eggs

3 cups plus 2 tablespoons flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds chocolate chips

1 1/4 cups frozen raspberries (adjust the amount to your desire)

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, salt, baking powder, baking soda, and vanilla. Add in chocolate; mix until well combined. Then, carefully add and fold in the raspberries, trying not to break them up too much during the process. 

Using a one-ounce scoop, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 12-15 minutes. cool slightly on baking sheets before transferring to a wire rack to cool completely.

Bon Appetit!

God bless, Julia