Raspberry Chocolate Chunk Cookies
Raspberry Chocolate Chunk Cookies
Prep Time: 1 hour (plus 4 hours or overnight chilling)
Cook Time: 45 minutes for berries + 15–18 minutes per batch
Servings: 12-13 large cookie
Ingredients
340g (12 oz) fresh raspberries
25g (3 tbsp) nonfat milk powder
227g (2 sticks) butter, softened to room temperature
300g (1 ½ cups) granulated sugar
50–55g (¼ cup) packed dark brown sugar
1 egg + 1 egg yolk, room temperature
1 tbsp vanilla bean paste
15ml (1 tbsp) water
½ tsp baking soda
½ tsp kosher salt
260g (2 cups + 2 tbsp) all-purpose flour
85g (3 oz) Chocolove Milk Chocolate, chopped (plus more for topping)
85g (3 oz) Chocolove Raspberries in Dark Chocolate, chopped (plus more for topping)
Flaky salt
Directions
Preheat the oven to 300°F. Line a baking tray with parchment paper and spread the fresh raspberries evenly across the tray.
Bake the raspberries for 40–45 minutes, until they have shrunk in size and lost most of their original moisture. Remove from the oven and allow to cool completely.
Add the nonfat milk powder to a small pan over medium-low heat. Stir constantly until it reaches a golden brown color. Remove onto a plate to cool completely. It’s normal if the milk powder clumps during this process.
In a stand mixer with a paddle attachment, cream the butter on medium-high for 1–2 minutes, then add the granulated and dark brown sugars. Mix again until lightened in color, about 3–4 minutes.
Add the egg, egg yolk, vanilla bean paste, and water. Mix on medium until well combined, then add the cooled toasted milk powder, baking soda, and kosher salt.
Fold in the flour and both types of chopped Chocolove chocolate. Once the flour is nearly incorporated, gently fold in the semi-dehydrated raspberries, being careful not to over-mix and turn the dough entirely pink.
Scoop the dough into large balls (100g each). Place them on a parchment-lined tray and top each cookie with an additional square of chocolate.
Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
Preheat the oven to 350°F. Line a separate baking tray with parchment and place 4 cookie dough balls evenly across the tray to allow for significant spreading.
Place the tray in the freezer for 15 minutes to firm up the fat (so they don’t spread too fast).
Bake for 10 minutes, then remove the tray and firmly bang it on the counter 2–3 times to deflate the centers. Bake for another 2 minutes, then bang again. Repeat this process until the edges are golden and rippled, but the center remains soft and pale, about 2-3 more times (see Sarah Kieffer’s Pan Banging method).
Remove from the oven, sprinkle with flaky salt, and press an additional square of chocolate into the top if desired. Allow to cool on the tray for 10 minutes before transferring to a wire rack. Continue this process with the remaining balls of cookie dough.