Raspberry Chocolate Chunk Cookies
Makes about 2 dozen (24 cookies)
Ingredients:
2 sticks (227g) unsalted butter, browned
1 Tbsp heavy cream (optional)
3/4 (150g) cup dark brown sugar
1/3 (80g) cup granulated sugar
2 large eggs
1 Tbsp vanilla paste or extract
1 3/4 (236g) cup all purpose flour
3/4 (80g) cup oat flour
1 tsp baking soda
1 tsp kosher salt
1 bar (4oz/113g) white chocolate (plus extra for tops of cookies)
1 bar (4oz/11g) semi-sweet chocolate (plus extra for tops of cookies)
3/4 cup (1oz/28g) freeze dried raspberries
Directions:
In a small pot or pan over medium heat, add butter and melt. Once melted, keep stirring until the butter is brown. It happens fast!
Transfer to a large bowl to cool. If using, add the heavy cream and mix together. Let sit for 15 minutes.
Add both sugars to the butter and whisk together.
Add eggs, one at a time. Whisk until completely incorporated.
Add vanilla and whisk together.
In a small bowl, add both flours, salt and baking soda. Mix until combined.
Mix the dry ingredients into the wet ingredients until just combined.
Fold in both chocolates and raspberries.
Roll dough into 1 1/2 in (45g) balls. Put on a baking sheet/plate, and if desired, break up some extra chocolate and raspberries and put on the tops of the cookies. Then, refrigerate for 2 hours.
Preheat oven to 350F. Line baking sheets with parchment paper.
After the dough has chilled, place the cookies on the sheet trays about 2 inches apart.
Bake for 10-12 minutes until slightly browned and still chewy in the inside.
Sprinkle with flaky sea salt and let cool.
Enjoy!