Raspberry Chocolate Chip Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¾ cup unsalted butter, melted
1 cup brown sugar
¼ cup granulated sugar
1 egg + 1 egg yolk
2 teas vanilla extract
2 cups all-purpose flour or (Bob's Red Mill Gluten Free 1 to 1 baking flour)
¾ teas baking soda
½ teas salt
1 cup chocolate chips or (GF Enjoy Life - Semi Sweet Mini Chips)
1 cup frozen raspberries
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Directions: |
Directions:1) Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
2) In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
3)In separate bowl mix together the flour, salt and baking soda. Add the dry ingredients to the wet, mix until just combined and no streaks of flour remain. Fold in the chocolate chips. Do not over mix.
4) Last, fold in the frozen raspberries. Mix until evenly distributed.
5) Use a 1-ounce cookie scoop to scoop out rounded dough balls. The dough may get a little wet as the raspberries start to thaw out, so I like to do this quickly! Place the cookies 2-inches apart on your prepared cookie sheet and bake for 11-14 minutes, until the edges are golden brown, and the centers have puffed up and are slightly underdone, or to preference.
6) Allow to cool before eating, enjoy!
TIPS:
* Once you stir the raspberries into the dough, bake them immediately. The frozen raspberries can get a bit messy if you allow them to defrost, so I recommend scooping out your dough balls right away while the raspberries are still very frozen. Bake off as many as you can immediately and any cookies that are waiting their turn to go into the oven should rest in the freezer until then!
*Underbake the cookies slightly. The cookies will continue to bake as they cool so if they are fully baked when you take them out of the oven, they will cool to an overbaked cookie which is not what you want! |
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Personal
Notes: |
Personal
Notes: Johnny writes:
Living in Brookly, Hope and I enjoy an amazing local dessert scene, though gluten-free options have proven scarce since Hope has gone gluten-free. One local favorite, Clementine Bakery, offers great gluten-free cupcakes that have become a staple for our special celebrations. However, for Valentine's Day 2024, I wanted to create something more unique and heartfelt, inspired by our mutual love for cookies and raspberries. I found a recipe online from Broma Bakery for raspberry chocolate chip cookies and I adapted it to be gluten-free. Drawing on my dad's famous baking skills, especially when it comes to cookies, I prepared the cookies as a surprise while Hope spent the day at class. She later returned home to a sweet scene of fresh flowers and homemade cookies. They were an instant hit - soft, gooey, and indistinguishably gluten-free, proving a perfect treat for the occasion. Since then, I have baked the cookies a few times for other friends and family, and each time they are loved and unidentifiable as gluten-free.
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