Raspberry Chocolate Chip Cakey Cookies

Active time: 25 minutes | Bake time: 13 minutes | Yield: around 30 cookies

These cookies are super unique because the moisture actually creates a cake-like texture. The tartness of the raspberry, combined with the sweetness of the cookie and the bitterness of the dark chocolate creates the most perfect bite!

Ingredients:

• 170g (⅔ cup) frozen raspberries

• 226g (1 cup / 16 tbsp / 2 sticks) butter, softened

• 100g (½ cup) granulated sugar

• 150g (¾ cup) brown sugar

• 1 ½ tsp vanilla bean paste (or vanilla extract)

• 2 large eggs, room temperature

• 300g (2 ½ cups) all purpose flour

• 1 tsp cornstarch

• 1 tsp baking soda

• ¾ tsp salt

• 250g (1 ½ cup) dark chocolate chips

Directions:

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. Remove your raspberries from the freezer and let sit at room temperature to thaw slightly while you bake.

3. In a large bowl, cream butter until light and smooth with a spatula or electric mixer with a paddle attachment. Add both brown and granulated sugar and cream with butter until well incorporated.

4. Add vanilla and eggs, mix until evenly combined.

5. Fold in flour, baking soda, and salt until just combined.

6. Add chocolate chips and raspberries and fold in gently. It’s okay if some of the raspberries get broken up, but you want at least half of them to remain mostly whole.

7. Divide your dough into 50g portions (about a 2 tbsp cookie scoop).

8. Place your cookie dough balls about 3 inches apart on the baking sheet and bake for 12-15 minutes, until edges are just slightly browned and middle is still light in color.

9. Cool on the baking sheet for about 10 minutes before transferring to a cooling rack.