Raspberry Chocolate Chip Cookies

Chewy chocolate chip cookies are taken to the next level with the addition of sweet and tangy fresh raspberries.

Ingredients:
1 cup (226 g) butter, (2 sticks) room temperature
¾ cup (150 g) granulated sugar
¾ cup (150 g) brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cups (360 g) all-purpose flour
¾ tsp salt
¾ tsp baking soda
1 cup (170 g) semi-sweet chocolate chips
1 cup (123 g) fresh raspberries

Instructions:
Preheat oven to 350F. In the bowl of an electric mixer with the paddle attachment, cream the butter with the sugars. Add the eggs and vanilla. Mix and scrape bowl. In a large bowl whisk together the flour, salt, and baking soda. Rinse raspberries, drain excess water, then dry berries in a salad spinner or on a paper towel. Gently toss with 1-2 tsp of the flour mixture. Just enough to lightly coat the berries. Set aside. Add the flour mixture to the butter mixture and mix until just combined. Fold in chocolate chips. Then gently fold in the raspberries. TIP: Flatten dough and place half of the raspberries in the center. Fold sides of the cookie dough up and over the berries without pressing down and squishing the fruit. Add the remaining berries and fold 2 more times cutting through the center of the dough like an “X”. Do not over-mix! The raspberries will distribute more as you scoop. Scoop cookie dough balls (with a #30 scoop; about 2 Tbsp) onto parchment or silicone lined baking sheets, spaced a couple inches apart. Bake at 350˚F for 12-13 minutes or until the edges and bottom are brown and the centers (especially any dough near the fruit) is matte, not shiny (raw). ***Scoop all dough immediately and keep extra cookie dough balls refrigerated on a cookie sheet until ready to go in the oven.

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