Raspberry Chocolate Chip Cookies


These yummy treats taste just as beautifully as they look!

So light, so fluffy, so fresh. You just can't hardly find a more appropriate spring/summer dessert.

Not only are they simple and yummy, but this recipe also yields about 25-30 cookies, depending on the size you choose to settle on. If your people have as big of a sweet tooth as mine do, you'll be grateful for such a large batch of deliciousness. 

Moist, light, fresh, beautifully sweet, clean cookies!

Preheat your oven to 350°F and gather the following ingredients:

 2 sticks or 1 cup organic butter, room temperature
2 cage free eggs
2 tsp pure vanilla
1/2 tsp almond extract
3/4 cup granulated sugar 
3/4 cup light brown sugar, packed
3/4 tsp baking soda
3 cups unbleached, organic Flour
3/4 cup chocolate chips
3/4 cup fresh raspberries, rinsed, drained, and dried

That's it!



Grab an electric mixer and the paddle attachment if you have one; if not, a large bowl and hand mixer will work. Cream the butter and the granulated and brown sugars. 

Once combined, add the eggs. Once incorporated, pour in your vanilla and almond extract. 

Mix and scrape the bowl.

In a separate bowl, mix your flour, salt, and baking soda with a whisk. Once complete, add this mixture to your creamed butter. 

Take your rinsed and dried raspberries and lightly coat them with a little bit of flour to keep them from sinking to the bottom of your batter. Once coated, dice them up and set them aside.

Take your chocolate chips and fold them into your dough. 

Grab your raspberries and very easily fold them into your doughy mixture. Don't over mix. 

Now you'll need a parchment paper lined cookie sheet. 

If you have a cookie scoop, yay! If not, you'll take about 2 tbsp of the dough, gently rolled into a ball shape, and drop onto the prepared cookie sheet an inch or two apart. 

Bake for about 10-12 minutes, or until the edges are golden brown. If the cookies are just too soft/doughy, put them back into the oven one minute more at a time until cooked through. BUT- get them out before they're too golden, as they'll continue to bake once their sitting on the counter until cooled. 




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