Fresh out of the oven: Raspberry Chocolate Chunk Cookies!

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together flour and baking soda; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.

Add flour mixture; mix until just combined. Stir in chocolate chunks and raspberries.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets. Bake until cookies are golden around the edges but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Kcal: 200 kcal per cookie | Servings: 24 cookies