Raspberry Chocolate Cookies

Ingredients and Weight:

• All-purpose flour: 2 cups (250g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/2 teaspoon (2.5g)
• Unsalted butter, softened: 1 cup (2 sticks/227g)
• Granulated sugar: 3/4 cup (150g)
• Light brown sugar: 1/2 cup (100g)
• Large eggs: 2
• Vanilla extract: 1 teaspoon (5ml)
• Semi-sweet chocolate chips: 1 cup (200g)
• Freeze-dried raspberries, crushed: 1/2 cup (50g)

Preparation Time:

15 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in chocolate chips and raspberries.
7. Use a cookie scoop or two spoons to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just beginning to brown.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per cookie (1/8 of the batch):

• Calories: 220
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 100mg
• Carbohydrates: 28g
• Dietary Fiber: 2g
• Sugar: 18g
• Protein: 3g

Dish Characteristics:

• Soft and chewy
• Rich chocolate flavor with a hint of raspberry tartness
• Perfect treat for any occasion

User Comments:

• "These cookies are so delicious! The combination of raspberry and chocolate is perfect." - Sarah
• "I love the chewy texture of these cookies. They're so addictive!" - John
• "The freeze-dried raspberries give these cookies a unique flavor that I really enjoy." - Amy
• "These cookies are easy to make and always a hit with my family and friends." - Mary
• "I love that these cookies are made with simple, everyday ingredients." - Tom

Special Precautions and Tips:

• Do not overmix the dough, as this will make the cookies tough.
• If you don't have freeze-dried raspberries, you can use fresh raspberries instead. Simply crush them with a fork before adding them to the dough.
• Let the cookies cool completely before storing them in an airtight container.