Raspberry Chocolate Chunk Cookies-Dificious Twist in a classic

A couple of summer Ago, we spent a week in Montauk in a casual, called the Chic Hotel Illow. Between the beach walking, bonfires, and exploring each corner of the hamptons, we ate all the concepts offered to the concept of restaurant happening at the hotel. During that summer, it was most of the chef Fernando Trocca-carrying Argentine flavors and most beautiful Summer food.

In surprise, it is raspberry dark chocolate chocolate cookies that we still want to long long after our trip. The tart, Jammy Raspberry paved with the Dark Dark Chocolate puddles, all wrapped in a chewy, golden cookie content. This is the class of dessert That is striking enough to evoke himself in our memories. On our last day, we asked the pastry chef for the recipe, and grateful he wrote it behind a napkinkin. I did this since then, with some tweak myself.

Get ready to fall in love

If you love classic chokolate chip cookies like our family, but ask the unexpected treatment, it’s your recipe. Here’s what makes these raspberry chocolate chunk cookies so special:

• The combo of taste is the next level. Juicy Tang with raspberry cuts by richness of black chocolate for a perfect balance bite.
• They get the baker’s style texture. Crispy edge, soft and cakeey center, and a little craggy top feeling homemade in the best way.
• They will not be forgotten. Not your average cookie, these are the statement makers, the same with taste and appearance. If you serve them in a supper O gift to a batch of friends, they don’t immediately forget it.

Some tips to keep in mind

I cook these twelve times – here are some tips I know:

• Use frozen raspberries. They are easy to fold in the dough without a blast, and they hold their shape beautiful in the oven. They give cookies to beautiful rose streaks without moving the whole thing into a bright shade of berry.
• Do not skip overburst yolk. It adds abundance and helpful to achieve the ultra-chewy texture.
• It’s important to want your chocolate. Are you CAN Sub chocolate chips, but imperfect shards of these discs will melt in pools, you give optimal gooey rites.
• Little flatten your balls in the dough. It helps cookies spread the right amount of cooking.

Make and freeze forward

I freeze Leavever Cookie Dough almost every time I make a batch – this clutch with dough balls in if you need to cook a couple. And this dough freezes like a dream. Here’s to do:

1. Schoop dough into balls and freezes on a parchment-lined sheet until strong.
2. Move to a freezer bag and label at the temperature of the pan and time.
3. When ready to cook, pop straight to ovno-add 2-3 extra minutes.

***

It always brings me back to the summer of the sea, where a simple cookie becomes one of the moments that our family cannot forget. Ready to give them a test? Scroll throughout the recipe and tips. And if you make it, I love hearing what you think – leave a comment or tag my To Instagram @camillestyles So I can see yours!

seal