“Picture this: chocolate, raspberry, and vanilla cookie dough baked together to form a buttery, soft, and chewy cookie! You’ve got the richness of chocolate, the zing of raspberries, and the smoothness of vanilla.When they mingle together, it forms a beautiful dance of sweetness and tartness.Trust me—once you take a bite, you’ll be hooked.” —Britney Brown-Chamberlain Raspberry Neapolitan Cookies Print Recipe Pin Recipe Makes about 14 cookies Ingredients  1 ounce (30 grams) freeze-dried raspberries2¼ cups (281 grams) all-purpose flour1 teaspoon (5 grams) baking soda½ teaspoon (1.5 grams) kosher salt¾ cup (170 grams) salted butter, room temperature1 cup (200 grams) granulated ​sugar1 large egg (50 grams), room temperature1 large egg yolk (19 grams), room temperature1 teaspoon (4 grams) vanilla extract1 tablespoon (5 grams) Dutch process ​cocoa powder InstructionsAdd freeze-dried raspberries to a food processor, and pulse until a powder forms and crumbs are uniform.

It’s OK if the seeds don’t completely break down; this adds texture and chewiness to the cookies.If you don’t want raspberry seeds in your cookies, sift the powder through a fine-mesh sieve to remove them.Preheat oven to 350°F (180°C).Line baking sheets with parchment paper.In a medium bowl, whisk together flour, baking soda, and salt.In the bo

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