Ingredients
Equipment
Method
Directions
- Preheat your oven to 350°F (175°C).
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in chocolate chunks and raspberries gently.
- Scoop dough into balls using about 2 tablespoons each, spacing them 2 inches apart.
- Bake for 10–12 minutes until edges are golden but centers are soft.
- Cool cookies on the sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
These cookies are perfect for sharing at gatherings and can be stored at room temperature for up to 3 days.
