Raspberry Chocolate Chunk Cookies

Step 1

Preheat oven to 350°F.  Line a baking sheet with parchment paper and set aside.

Step 2

In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes.

Step 3

Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.

Step 4

Add the flour, baking soda and salt and mix again on low speed until combined.

Step 5

Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.

Step 6

Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart.  Bake for 10-12 minutes.

Step 7

Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.