raspberry dark and white chocolate chunk cookies

How To Make raspberry dark and white chocolate chunk cookies

• 1

  You’re going to need two bowls for these delightful cookies!!
  
  Grab a sheet pan with parchment paper- set aside
  
  Preheat oven to 350
• 2

  In bowl number 1 add your first three ingredients.
  2 1/2 cups of flour
  1 tsp baking soda
  1/4 tsp salt
  
  Wisk together and set aside!
• 3

  In your second bowl, add your
  1 cup butter
  1/2 cup granulated sugar
  2/3 cup packed, brown sugar
• 4

  Use a mixer set on low and cream together your butter and sugars - about 3 min until smooth and creamy
• 5

  Add two eggs ONE AT A TIME while mixing.
• 6

  Add your 1tsp vanilla.
• 7

  Start to had your flour mixture 1/3 at a time mixing in between, until all is incorporated.
• 8

  Add 1 1/2 cups FROZEN RASPBERRIES
  8oz of semi sweet chunks
  8 oz of white chocolate chips
• 9

  Fold into the cookie mixture gently
• 10

  I used a medium sized ice cream scoop to try to keep my cookies about the same size.
  
  Put 6-8 scoops on a cookie sheet 2 in apart.
• 11

  Bake 12-14 min.
• 12

  Let set about 5 min before transferring to cooling rack.
• 13

  Shove delicious cookie in face
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