Raspberry Chocolate Chunk Cookies

Raspberry Chocolate Chunk Cookies

Few things are more fitting than launching Cookies & Kale with a cookie recipe. Cookies have always been *my thing*. Everybody has their go-to combinations – mine are brussels and bacon, garlic and goat cheese, and brown sugar and butter. I’ve tried endless cookie recipes throughout the years and this base from The Tender Crumb is one I always comes back to. Crisp, cracked edges are complemented by a soft, slightly gooey center. And while few things beat a traditional chocolate chip cookie, I have a soft spot for the combinations that come out of a late night cooking sesh.

In college, I would get overwhelmed with exams and homework and end up in the kitchen at 10pm. A lot of creative cookie combos came out of that tiny galley kitchen in Sundance Ridge, but these Raspberry Chocolate Chunk gems were one of the few creations to stick. Tart bursts of raspberry paired with rich layers of semi-sweet chocolate create a decadent treat – but the secret touch is the sprinkle of sea salt right before baking.

Don’t let the idea of raspberries, dark chocolate, and sea salt in a cookie make you uneasy because these bad boys are oh so worth it. Fair warning, the dough is almost as divine as the cookies themselves, so be prepared to give yourself some grace and remember that eating cookie dough from the bowl is really just a sign of a life well-lived.

INGREDIENTS:

  • 1 pound unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons cake flour
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoon pure vanilla extract
  • 1 1/2 pounds semi-sweet chocolate, coarsely chopped (I use Ghirardelli baking bars)
  • 3/4 bag frozen raspberries
  • 1 tablespoon coarse sea salt

DIRECTIONS:

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

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. Sift together flours, baking powder, and baking powder in a large mixing bowl. Reduce speed to low and add flour mixture, vanilla, and chocolate; mix until well combined. Remove bowl from electric mixer and fold in raspberries, making sure they are evenly distributed throughout batter.

Using a cookie scoop (or an ice cream scoop if you’re in a pinch), scoop cookie dough onto prepared baking sheets, about 2 inches apart. Sprinkle sea salt over cookies. Bake until lightly browned, but still soft, about 15 minutes for larger cookies and about 12 minutes for smaller cookies. Remove cookies from oven. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

NOTE:

Cookies will look under-baked when taking them out of the oven. The key to perfect, gooey cookies is taking them out of the oven a few minutes early. While cooling, the dough still proceeds to bake, which can play a role in dry, over-baked cookies.