Chocolate-Raspberry Chip Cookies

🥘 Ingredients

Dough

• baking powder
  2/3 tsp
• baking soda
  1/2 tsp
• bittersweet chocolate (roughly chopped)
  60 g
• coarse salt
  2/3 tsp
• egg
  1 large
• flour (240g)
  2 c
• molasses
  13 g
• pecans (roughly chopped)
  80 g
• raspberry chocolate (roughly chopped)
  60 g
• sugar
  220 g
• unsalted butter (room temperature)
  130 g
• vanilla extract (5g)
  1.25 tsp

Baking

• flaky salt

Dough

1. 1

   Cream unsalted butter together with sugar , molasses , and vanilla extract until the mixture is very light, about ⏱️ 5 minutes .

   unsalted butter: 130 g (room temperature), sugar: 220 g, molasses: 13 g, vanilla extract: 1.25 tsp (5g)
2. 2

   Beat in egg and mix thoroughly.

   egg: 1 large
3. 3

   In a separate bowl, whisk together flour , baking soda , baking powder , and coarse salt . Add these dry ingredients to the wet mixture and mix until just combined.

   flour: 2 c (240g), baking soda: 1/2 tsp, baking powder: 2/3 tsp, coarse salt: 2/3 tsp
4. 4

   Gently fold in pecans , bittersweet chocolate , and raspberry chocolate into the dough.

   pecans: 80 g (roughly chopped), bittersweet chocolate: 60 g (roughly chopped), raspberry chocolate: 60 g (roughly chopped)

Chilling

1. 1

   Cover the dough and let it chill in the refrigerator for 24 to ⏱️ 72 hours .

Baking

1. 1

   Preheat the oven to 160°C.
2. 2

   Scoop mounds of chilled cookie dough onto a cookie sheet, making sure to leave plenty of space for the cookies to spread.
3. 3

   Sprinkle the tops of the cookie mounds with flaky salt .

   flaky salt
4. 4

   Bake until the edges are golden brown, about ⏱️ 14 minutes .