Raspberry Chocolate Chunk Cookies—Delicious Twist On a Classic

A couple of summers ago, we spent a week in Montauk at an informal and elegant hotel called Marram. Between walks on the beach, bonfires and exploring every corner of the Hamptons, we ate everything in Sacit in the concept of visiting restaurant that currently occurs at the hotel. That summer, she was a Marram counter, chef Fernando Trocca, bringing Argentine flavors and the most beautiful summer meals.

Surprisingly, it was the black chocolate chocolate cookies that still dream long after our trip ended. Tart, jammy raspberries combined with richer black chocolate puddles, all wrapped in a chewable and golden cookie. It was the son of dessert that was unique enough to record in our memories. On our last day, we asked the pastry chef through the recipe, and I appreciated that he wrote it on the back of a napkin. I did it with my leg since then, with some own adjustments.

Get ready to fall in love

If you love classic chocolate sparks as much as our family, but you long for an unexpected touch, this is your recipe. This is what makes these raspberry chocolate cookies so special:

• The combo of flavors is the next level. The juicy raspberry spike cuts the richness of black chocolate for a perfectly balanced bite.
• They have that bakery style texture. Crispy edges, soft center and cakey, and a slightly steep cover that feels homemade in the best way.
• They are unforgettable. It is not its average cookie, these are manufacturers of statements, both in flavor and apparently. Whether it serves at a dinner or regal a lot for friends, they will soon not forget the thesis.

Some tips to take into account

I have baked time thesis boxes – Heer are some tips that I have learned along the way:

• Use frozen raspberries. They are easier to bend in the dough without exploding, and maintain their form wonderfully in the oven. They give cookies those beautiful pink stripes without turning a brilliant tone of berries.
• Do not jump out the extra egg yolk. Add wealth and help achieve that ultra chewable texture.
• Pick your chocolate more or less. Surely you loop Chocolate sub chips, but the imperfect fragments of these discs melt in swimming pools, which gives you the optimal bites.
• Slightly flatne your dough balls. This helps the cookies extend the amount of correct duration

Freeze in advance

Book The Sote Cookie Mass Almost every time I do a lot: it is so express to have dough balls by when you need to bake only one couple. And this dough freezes like a dream. This is what you should do:

1. Remove the dough into balls and freeze a sheet lined with scroll until it is solid.
2. Transfer to a freezer bag and flute with the temperature and baking time.
3. Whenever you are ready to bake, put them directly in the oven, just add 2–3 additional minutes.

These always bring me back to that summer by the sea, where a simple cookie became one of those moments that our family will never forget. Ready to try them? Show down to get the complete recipe and tips. And if you do thesis, I would love to listen to what you think: leave a comment or tag in Instagram @camillestyles so you can see yours.

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