Description
These raspberry chocolate chunk cookies are the perfect way to embrace early summer berries. They’re crisp on the edges, chewy and gooey in the center, bursting with fresh juicy raspberries, and packed with melty dark chocolate.
Ingredients
Scale
- 1/2 cup (100 g) melted butter or vegan butter
- 1 cup (145 g) coconut sugar
- 3 tbsp (35 g) cashew milk
- 2 tsp vanilla bean paste or vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups (180 g) spelt flour
- 1/2 cup (70 g) roughly chopped dark chocolate
- 1/2 cup (55 g) frozen raspberries
Instructions
- Preheat the oven and prep your pans. Preheat your oven to 350°F and line a large and small baking sheet with parchment paper. Make sure the small baking sheet can easily fit in your freezer.
- Whisk together the wet ingredients. Add the melted butter and coconut sugar into a large mixing bowl. Whisk together. It’ll look clumpy, that’s normal. Next, pour in the cashew milk, vanilla paste, baking powder, baking soda, and kosher salt. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes!
- Fold in the flour and mix-ins. Sprinkle in the spelt flour and fold together until a few streaks of flour remain. Finally, add the chopped chocolate and frozen raspberries and fold into the dough.
- Scoop and freeze the dough. Using a 3 tbsp cookie scoop, scoop the cookie dough into balls, and place them on the small cookie sheet. Stick the tray in the freezer for 20 minutes.
- Bake the cookies. Once 25 minutes is up, add 4-5 cookies to the large baking sheet (keep the remaining cookie dough balls in the fridge or freezer while they wait). Bake the cookies for 14-16 minutes or until the edges are golden brown. Keep in mind that every oven is different, and you may need to pull the cookies out earlier, around the 13-minute mark. Remove from the oven and bang the pan on the counter 2-3 times; this will give you that signature tortoiseshell look. Let cool for 5 minutes, then transfer to a cooling rack and let sit an additional 5 minutes. Bake off the remaining cookies as the first batch cools, repeating the same process.
- Serve and store. Serve the cookies with a sprinkle of flaky salt for presentation, and store any leftovers in an airtight glass container on the counter for up to 4 days.