Raspberry Blueberry Chocolate Chunk Cookies
Gooey chocolate chunk cookies filled with fresh bursts of raspberry and blueberry.
Ingredients
- ¾ c. unsalted butter, softened
- ¾ c. brown sugar
- ½ c. white sugar
- 1 egg
- ¾ tsp. vanilla extract
- 2 c. flour
- ¾ tsp. salt
- ¾ tsp. baking soda
- 1 c. chocolate chunks
- ½ c. frozen raspberries
- ½ c., frozen blueberries
Instructions
- Cream butter and sugars in stand mixer for 2-3 minutes.
- Add egg and vanilla and keep beating for 1 min.
- Meanwhile in a separate bowl mix flour, salt, and baking soda.
- Slowly add dry mixture to wet mixture and cream. Then add the chocolate chips and mix quickly until incorporated.
- Remove bowl from stand mixer. You need to mix in the frozen berries by hand, so you don't crush them all. Using a spoon, carefully mix berries into cookie dough. Some of them will smash, don't worry they'll taste great.
- Once they are incorporated, begin scooping. Using a cookie scoop (2-3 tbsp. works best), scoop dough onto parchment lined cookie sheet. Let cool on cookie sheet for 10 minutes before eating or transferring.
- It will be a little messy as some of the berries start to mash. Don't worry. It will make for a lovely and delicious cookie.
- Freeze cookie sheet with dough on it for 30 minutes or longer, until dough is firm.
- Remove dough from freezer. Line a cookie sheet with parchment paper or a silicon baking mat. Place frozen balls on it, evenly spaced (8-12 per sheet works great).
- Bake in preheated 385°F oven for 7-9 minutes, until tops are lightly browning. Because the dough was frozen the tops may look rounded (top is brown, inside is still gooey). Once tops are light brown, remove from oven and transfer pan to top of stove to cool.
- Sprinkle cookies with a little sea salt if desired. Let cookies rest for at least 20 minutes before eating, to set. If you desire a flatter looking cookie, flatten the top of the cookie lightly with the back of a flat spatula.