Ingredients:

  • 2.25 cups (280g) All-Purpose Flour
  • 2 tsp (5g) Cornstarch
  • 1 tsp (5g) Baking Soda
  • 0.5 tsp (3g) Fine Sea Salt
  • 0.75 cup (170g) Unsalted Butter, cold and cubed
  • 0.75 cup (150g) Coconut Sugar
  • 2 tbsp (25g) Granulated Cane Sugar
  • 1 large Egg, room temperature
  • 1 tbsp (15g) Pure Vanilla Paste
  • 1 cup (170g) 70% Dark Chocolate Chips
  • 0.25 cup (5g) Freeze-Dried Raspberry Crumb

Instructions:

  1. Whisk the 280g flour, 5g cornstarch, 5g baking soda, and 3g sea salt in a medium bowl until no clumps remain.
  2. Beat the 170g cold cubed butter with the 150g coconut sugar and 25g cane sugar until the mixture looks like wet sand. Note: Using cold butter means this won't be fluffy like traditional creaming, and that's exactly what we want.
  3. Add the large egg and 15g vanilla paste to the butter mixture, beating on medium high until the dough texture becomes pale and smooth.
  4. Switch to a low speed and gradually pour in the dry ingredients until a few streaks of flour are still visible.
  5. Fold in the 170g dark chocolate chips and 5g raspberry crumb by hand until just distributed.
  6. Chill the dough in the fridge for at least 30 minutes until firm to the touch.
  7. Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
  8. Roll the dough into balls, then gently press into the heart shaped cutter on the sheet until the mold is filled about 1.5 cm thick.
  9. Bake for 12 minutes until the edges are golden and the centers look slightly underdone.
  10. Let the cookies rest on the hot pan for 5 minutes until they firm up enough to move.