Holy SHIT you guys. When I set out to make these cookies, I did not expect them to turn into what I got. I love raspberry and dark chocolate and to be honest, I just had leftover freeze dried raspberries from Trader Joe’s in my pantry. At the last minute, I decided to throw in some whole milk powder and malted milk powder and that totally transformed these cookies! They are milky, fruity, chocolatey, with a toasty quality from the malted milk. And now these will be my go-to chocolate chip cookie recipe. If you aren’t into the raspberry, you can totally omit it but please trust me and keep the malted milk powder and whole milk powder! You won’t regret it!
Another reason I am pumped on these cookies is that they are party of my friend Cosette’s (of Cosette’s Kitchen) virtual cookie party 2019! Bloggers and folks from all over are baking cookies today and sharing them with the hashtag #virtualcookieparty2019 so if you want to see all the fun creations, head over to Instagram and search the hashtag! Beyond loving being a part of such a great food blogger community, this kicks of my 7 days of Holiday cookies! For the next week, I’ll be sharing all the best cookies to bake this holiday season with your loved ones! Happy Baking!
Products I used in this recipe:
These might be my favorite chocolate cookies ever! The raspberry mixed with the chocolate is so perfect!
- 2 sticks (8 oz) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 eggs, at room temperature
- 1 teaspoon good vanilla extract
- 2 1/2 cups all purpose flour
- 1/4 cup malted milk powder
- 1/4 cup whole milk powder
- 1 teaspoon baking soda
- pinch of kosher salt
- 2 oz freeze dried raspberries
- 6 oz dark chocolate feves (broken in half) or chunks
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy. Add the eggs and vanilla and beat until well mixed. In a separate bowl, whisk together the flour, malted milk powder, whole milk powder, baking soda, and salt. Add the dry ingredients to the wet and mix for 15 seconds. Add the dried raspberries and chocolate and mix until the dough clumps together and all the flour is incorporated (you may need to scrape down the bowl).
- Using a 1.5 oz cookie scoop, scoop the cookies onto a baking sheet lined with parchment paper and chill for 1 hour.
- Preheat an oven to 350 degrees F. Prepare a second lined baking sheet and divide the cookies between the two, giving them room to spread (at least 2 inches between cookies). Bake for 15-17 minutes, until the edges are just barely starting to turn golden. Cool cookies on a rack until room temperature. Cookies can be stored in an airtight container at room temperature for 3 days.
Chocolate feves are discs of chocolate that melt easier and are of much higher quality than chocolate chips found in stores. My favorite brand is Valrhona. If you can’t find feves, my recommendation is to buy a couple of nice chocolate bars and roughly chop them.
Keywords: cookies, baking