Ben Li’s Raspberry Chocolate Chip Cookies
Chocolate chip cookies are a classic snack that everyone loves. I personally prefer adding raspberries for extra flavor and texture, as well as a pop of red color.
Ingredients
- Unsalted Butter (2 sticks, 2*113 g)
- Granulated Sugar (200 g)
- Brown Sugar (220 g)
- Vanilla Extract (5 g)
- Eggs (2)
- All Purpose Flour (360 g)
- Baking Soda (5 g)
- Frozen Raspberry
- Salt (5g)
- Nestle Semi-Sweet Chocolate Chips (1 bag)
Instructions
- Put the butter out and let it soften for about 15 minutes or until you can easily make a hole with finger.
- Mix the butter, granulated sugar, brown sugar, and vanilla extract together in a bowl until it becomes light and fluffy (Starting to look creamy).
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix the flour, baking soda, and salt.
- Mix two bowls together. Be especially careful, only mix with folding motion, and do not overmix.
- Add the frozen raspberries and chocolate chips.
- Preheat the oven to 350 F
- Make the dough into small balls. You can also add some chocolate chips on top so that they look better. Also make the doughs like a tall cylinder cause it will make the middle thicker after baking. (If you have extra time, freeze the dough for better results)
- Bake for 12 minutes, or until the edges are golden brown.
- ENJOY!
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