Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 1 large egg (50g), room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (125g) fresh raspberries
  • 1 1/2 cups (250g) dark chocolate chunks

Instructions:

  1. Beat the softened butter with the granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color.
  2. Stir in the egg and vanilla extract, mixing until fully combined and smooth.
  3. Sift in the flour, baking soda, and salt. Using a spatula or mixer on low, blend just until the white streaks of flour disappear.
  4. Gently fold in the dark chocolate chunks and fresh raspberries using a rubber spatula with a cut-and-fold motion to keep the fruit intact.
  5. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  6. Bake at 350°F (175°C) for 10-12 minutes until edges are pale gold and centers remain slightly soft.