Raspberry Chocolate Chip Cookies
I bet you’ve never had a raspberry chocolate chip cookie before. I also bet that it’s been your life’s dream to have a raspberry chocolate chip cookie, and here are the cookie’s to fulfill that dream. The raspberry flavor comes from freeze dried raspberries which have been crushed into dust and added to the cookie dough. If you want more raspberry flavor you could add raspberry extract, or leave out the chocolate chips. If you’re wondering why the dough isn’t pink, I was disappointed too 🙂
2 sticks unsalted butter, softened
3/4 cup granulated sugar
1 and 1/4 cup brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 and 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup freeze dried raspberry powder*
1 and 1/4 cup milk chocolate chips
Preheat the oven to 375F and grease two cookie sheets.
Cream softened butter and both sugars until lightened in color and softened, about 3 minutes.
Beat in the eggs, one at a time. Mix in the vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and raspberry powder.
Gradually add the dry ingredients to the wet. When well combined, mix in the chocolate chips.
Use a medium cookie scoop to roll the dough into balls.
Bake for 10-12 minutes. Then let cool on a wire rack.
*Pulverize two 2 ounce bags of freeze dried raspberries in a food processor, and then scoop out 1/2 cup.