Ingredients
Dry Ingredients
- 2 cups all-purpose flour (276g)
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 2/3 cups white sugar (133g)
- 1/2 cup light brown sugar (100g)
- 3/4 cup butter, melted (168g)
- 1 whole egg
- 1 egg yolk
- 1 tbsp vanilla extract
Fruit
- 3/4 cup frozen raspberries (90g)
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃) to ensure it reaches the perfect temperature by the time your dough is ready.
- Mix Sugars and Butter: In a large bowl, whisk together the white sugar, light brown sugar, and melted butter until combined and smooth.
- Add Eggs and Vanilla: Incorporate the whole egg and egg yolk into the sugar-butter mixture, whisking well until fully blended, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, and salt.
- Form Dough: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
- Add Raspberries: Gently fold in the frozen raspberries, taking care not to break them up too much to preserve their shape and flavor.
- Scoop Cookies: Using a 1.5-inch cookie scoop or about 1.5 tablespoons of dough, place scoops on a lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the edges and bottom are golden and set, while the center remains slightly soft.
- Cool: Let the cookies cool on the baking sheet for 10-15 minutes to set further, then transfer them to a wire rack to cool completely.
Notes
- Use frozen raspberries to prevent the dough from becoming too wet; folding gently helps maintain intact berry pieces.
- Do not overmix the batter to ensure cookies remain tender and soft.
- Spacing cookies at least 2 inches apart allows them to spread without merging.
- Cookies will appear soft in the center when done but will firm up as they cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
