Rich Dark Chocolate Chip Cookies With Freeze-Dried Raspberries

Let’s Make Chocolate Chip Cookies

Tollhouse cookies and the infamous Nestle recipe created by Ruth Wakefield came on the scene in the 1930s and changed the drop cookie game forever. Now, everyone has their own version of the chocolate chip cookie recipe. Chewy. Chunky. Soft. Crispy…So many adjectives that make the “perfect” chocolate chip cookie. For me, I need brown butter, spices, nuts, fruit, etc. added in to make the chocolate chip cookie of my dreams.

**Check out my crushed candy cane chocolate chip cookies for a holiday treat

Materials Needed:

• Baking scale
• Spoon/Scoop
• Measuring spoons
• Small Mixing Bowl
• Whisk
• Large mixing bowl (microwave safe)
• Rubber spatula
• Cookie dough scoop
• Parchment lined cookie sheets
• Wire cooling rack

Ingredients:

• 250g all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 tbsp cornstarch
• 115g melted unsalted butter (slightly cooled)
• 100g dark brown sugar
• 50g granulated sugar
• 1 tsp vanilla extract
• 1 large egg, room temperature
• 20g freeze-dried raspberries
• 200g dark chocolate chips (or as many chocolate chips as you want!)

Process:

Use the scale to weigh out flour into small mixing bowl and add the baking powder, baking soda, cornstarch, and sea salt. Whisk together until blended and set aside.

Melt butter in large, microwave safe, mixing bowl. Let slightly cool. Whisk in the sugars until smooth. Add the egg and vanilla and mix until combined.

Add the dry ingredients to the wet ingredients in thirds and combine until a dough forms. Fold in the freeze-dried raspberries and chocolate chips.

Form the dough into 12 equal sized balls using your hands or a cookie scoop. Place balls on parchment lined cookie sheets and refrigerate for at least one hour (up to 12 hours).

Preheat oven to 400F. Bake 4-6 chilled cookies at a time for 9-11 minutes until lightly golden. Allow to cool for 10-15 minutes on cookie sheet before moving to wire cooling rack.

Notes:

• Cookie dough balls can be placed in air tight container in freezer for several months and pulled out for later baking. Let sit at room temperature while oven preheating.
• Freeze-dried fruit is sold at various stores (I get mine at Target) and creates much less moisture in the cookie dough.