Chocolate-Raspberry Chip Cookies

🥘 Ingredients

Dough

• baking powder
  2/3 tsp
• baking soda
  1/2 tsp
• egg
  1 large
• flour (240g)
  2 cups
• granulated sugar
  220 g
• molasses
  13 g
• salt
  2/3 tsp
• unsalted butter (room temperature)
  130 g
• vanilla extract (5g)
  1.25 tsp

Mix-Ins

• bittersweet chocolate (roughly chopped)
  60 g
• pecans (toasted and roughly chopped)
  80 g
• raspberry chocolate (roughly chopped)
  60 g

Baking

• flaky salt

Dough

1. 1

   Cream unsalted butter together with granulated sugar , molasses , and vanilla extract until the mixture is very light, about ⏱️ 2 minutes using the KitchenAid paddle on high.

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

   Scrape down bowl and paddle, beat in egg , and scrape down bowl again.

   egg: 1 large
3. 3

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

   flour: 2 cups (240g), baking soda: 1/2 tsp, baking powder: 2/3 tsp, salt: 2/3 tsp

Mix-Ins

1. 1

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

   pecans: 80 g (toasted and 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 (or use the air fryer).
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 .