Crumbl Cookies

300 mins
Serves 1
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Directions

  1. 1For the chocolate chip cookie dough: In a large mixing bowl, add three cups or 450 grams of all-purpose flour, two teaspoons or 5 grams of cornstarch, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Whisk together until combined and set aside.
  2. 2For the chocolate chip cookie dough: In a large mixing bowl, add three cups or 450 grams of all-purpose flour, two teaspoons or 5 grams of cornstarch, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Whisk together until combined and set aside.
  3. 3For the chocolate chip cookie dough: In a large mixing bowl, add three cups or 450 grams of all-purpose flour, two teaspoons or 5 grams of cornstarch, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Whisk together until combined and set aside.
  4. 4In another large bowl, add one cup or 200 grams of light brown sugar, one cup or 200 grams of granulated sugar, whisk together until combined.
  5. 5In another large bowl, add one cup or 200 grams of light brown sugar, one cup or 200 grams of granulated sugar, whisk together until combined.
  6. 6In another large bowl, add one cup or 200 grams of light brown sugar, one cup or 200 grams of granulated sugar, whisk together until combined.
  7. 7Whisk in one and a quarter cup or 285 grams of melted unsalted butter, one egg yolk, followed by one whole egg. Whisk until combined.
  8. 8Whisk in one and a quarter cup or 285 grams of melted unsalted butter, one egg yolk, followed by one whole egg. Whisk until combined.
  9. 9Whisk in one and a quarter cup or 285 grams of melted unsalted butter, one egg yolk, followed by one whole egg. Whisk until combined.
  10. 10Finally whisk in two teaspoons or 4 grams of vanilla extract.
  11. 11Finally whisk in two teaspoons or 4 grams of vanilla extract.
  12. 12Finally whisk in two teaspoons or 4 grams of vanilla extract.
  13. 13Add half your flour and mix until combined. Then add your remaining flour and mix until you have a beautiful dough. Cover and let that chill in the fridge for about one hour.
  14. 14Add half your flour and mix until combined. Then add your remaining flour and mix until you have a beautiful dough. Cover and let that chill in the fridge for about one hour.
  15. 15Add half your flour and mix until combined. Then add your remaining flour and mix until you have a beautiful dough. Cover and let that chill in the fridge for about one hour.
  16. 16For the dulce de leche dough: Remember the wet is the same: brown sugar, white sugar, melted butter, yolk, egg, etcetera. But the flour is different. In a large mixing bowl add three cups or 450 grams of all-purpose flour, half a teaspoon or half a gram of ground allspice, one teaspoon or 3 grams of ground cinnamon, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Mix together until combined.
  17. 17For the dulce de leche dough: Remember the wet is the same: brown sugar, white sugar, melted butter, yolk, egg, etcetera. But the flour is different. In a large mixing bowl add three cups or 450 grams of all-purpose flour, half a teaspoon or half a gram of ground allspice, one teaspoon or 3 grams of ground cinnamon, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Mix together until combined.
  18. 18For the dulce de leche dough: Remember the wet is the same: brown sugar, white sugar, melted butter, yolk, egg, etcetera. But the flour is different. In a large mixing bowl add three cups or 450 grams of all-purpose flour, half a teaspoon or half a gram of ground allspice, one teaspoon or 3 grams of ground cinnamon, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Mix together until combined.
  19. 19Add half your flour to the wet ingredients and mix until combined. Add the rest of the flour and mix until you have a beautiful dough. Cover and let that rest in the fridge for one hour.
  20. 20Add half your flour to the wet ingredients and mix until combined. Add the rest of the flour and mix until you have a beautiful dough. Cover and let that rest in the fridge for one hour.
  21. 21Add half your flour to the wet ingredients and mix until combined. Add the rest of the flour and mix until you have a beautiful dough. Cover and let that rest in the fridge for one hour.
  22. 22For the s'mores dough: Again, same wet mixture, but for the flour you're going to do two and a half cups or 375 grams of all-purpose flour, a quarter cup or 38 grams of whole wheat flour, two teaspoons or 5 grams of cornstarch, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Whisk until combined.
  23. 23For the s'mores dough: Again, same wet mixture, but for the flour you're going to do two and a half cups or 375 grams of all-purpose flour, a quarter cup or 38 grams of whole wheat flour, two teaspoons or 5 grams of cornstarch, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Whisk until combined.
  24. 24For the s'mores dough: Again, same wet mixture, but for the flour you're going to do two and a half cups or 375 grams of all-purpose flour, a quarter cup or 38 grams of whole wheat flour, two teaspoons or 5 grams of cornstarch, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Whisk until combined.
  25. 25Mix the flour with the wet, combine, cover and rest in the fridge for one hour.
  26. 26Mix the flour with the wet, combine, cover and rest in the fridge for one hour.
  27. 27Mix the flour with the wet, combine, cover and rest in the fridge for one hour.
  28. 28For the cobbler dough: Take one cup or 96 grams of rolled oats, pop that into a food processor and pulse until you get a fine powder with tiny little chunks.
  29. 29For the cobbler dough: Take one cup or 96 grams of rolled oats, pop that into a food processor and pulse until you get a fine powder with tiny little chunks.
  30. 30For the cobbler dough: Take one cup or 96 grams of rolled oats, pop that into a food processor and pulse until you get a fine powder with tiny little chunks.
  31. 31In a large bowl, add two cups or 300 grams of all-purpose flour, followed by your oat flour, two teaspoons or 5 grams of cornstarch, one teaspoon or 7 grams of fine sea salt, half a teaspoon or 2 grams of baking soda. Whisk until combined.
  32. 32In a large bowl, add two cups or 300 grams of all-purpose flour, followed by your oat flour, two teaspoons or 5 grams of cornstarch, one teaspoon or 7 grams of fine sea salt, half a teaspoon or 2 grams of baking soda. Whisk until combined.
  33. 33In a large bowl, add two cups or 300 grams of all-purpose flour, followed by your oat flour, two teaspoons or 5 grams of cornstarch, one teaspoon or 7 grams of fine sea salt, half a teaspoon or 2 grams of baking soda. Whisk until combined.
  34. 34Mix the flour with the wet, combine, cover and pop into your chilly zone box.
  35. 35Mix the flour with the wet, combine, cover and pop into your chilly zone box.
  36. 36Mix the flour with the wet, combine, cover and pop into your chilly zone box.
  37. 37Baking: Dulce de leche, s'mores and cobbler: In a small bowl add half a cup or 100 grams of granulated sugar and one and a half teaspoons or 4 grams of ground cinnamon. Stir together.
  38. 38Baking: Dulce de leche, s'mores and cobbler: In a small bowl add half a cup or 100 grams of granulated sugar and one and a half teaspoons or 4 grams of ground cinnamon. Stir together.
  39. 39Baking: Dulce de leche, s'mores and cobbler: In a small bowl add half a cup or 100 grams of granulated sugar and one and a half teaspoons or 4 grams of ground cinnamon. Stir together.
  40. 40Take your dough and get yourself two and a half tablespoons of big old balls, roll them around in your sugar, place them on a parchment-lined baking sheet, about two inches apart. Then flatten the dough with the palm of your hand or the flat bottom of a glass.
  41. 41Take your dough and get yourself two and a half tablespoons of big old balls, roll them around in your sugar, place them on a parchment-lined baking sheet, about two inches apart. Then flatten the dough with the palm of your hand or the flat bottom of a glass.
  42. 42Take your dough and get yourself two and a half tablespoons of big old balls, roll them around in your sugar, place them on a parchment-lined baking sheet, about two inches apart. Then flatten the dough with the palm of your hand or the flat bottom of a glass.
  43. 43Pop them into your oven that's been preheated to 350 Fahrenheit and bake for 7 to 9 minutes. This applies to every single dough that there is.
  44. 44Pop them into your oven that's been preheated to 350 Fahrenheit and bake for 7 to 9 minutes. This applies to every single dough that there is.
  45. 45Pop them into your oven that's been preheated to 350 Fahrenheit and bake for 7 to 9 minutes. This applies to every single dough that there is.
  46. 46The key to a great cookie is actually to underbake them a little bit. You want a little bit of that gooey goodness.
  47. 47The key to a great cookie is actually to underbake them a little bit. You want a little bit of that gooey goodness.
  48. 48The key to a great cookie is actually to underbake them a little bit. You want a little bit of that gooey goodness.
  49. 49For the actual dulce de leche, all you need is as many cans of sweetened condensed milk as you want (the 14 ounce ones). Pop them into a large pot, cover with enough water so that they are fully submerged by about one to two inches. Bring to a boil on medium-high, then reduce to a simmer and cook for three hours.
  50. 50For the actual dulce de leche, all you need is as many cans of sweetened condensed milk as you want (the 14 ounce ones). Pop them into a large pot, cover with enough water so that they are fully submerged by about one to two inches. Bring to a boil on medium-high, then reduce to a simmer and cook for three hours.
  51. 51For the actual dulce de leche, all you need is as many cans of sweetened condensed milk as you want (the 14 ounce ones). Pop them into a large pot, cover with enough water so that they are fully submerged by about one to two inches. Bring to a boil on medium-high, then reduce to a simmer and cook for three hours.
  52. 52Open it up and look at the fruits of your labor. You don't want to smooth this out, so pour it into a small mixing bowl, whisk it thoroughly, and if you want an extra smooth, pass through a fine-mesh strainer. Let it cool completely and keep in the fridge.
  53. 53Open it up and look at the fruits of your labor. You don't want to smooth this out, so pour it into a small mixing bowl, whisk it thoroughly, and if you want an extra smooth, pass through a fine-mesh strainer. Let it cool completely and keep in the fridge.
  54. 54Open it up and look at the fruits of your labor. You don't want to smooth this out, so pour it into a small mixing bowl, whisk it thoroughly, and if you want an extra smooth, pass through a fine-mesh strainer. Let it cool completely and keep in the fridge.
  55. 55For the toasted milk cream: In a saucepan, add half a cup or 60 grams of dried milk powder, place on medium heat and just continuously cook and stir that until you start to get some nice browning. Then add in one cup or 240 milliliters of whole milk, bring it up until steamy and hot, then turn off the heat and steep for 10 minutes.
  56. 56For the toasted milk cream: In a saucepan, add half a cup or 60 grams of dried milk powder, place on medium heat and just continuously cook and stir that until you start to get some nice browning. Then add in one cup or 240 milliliters of whole milk, bring it up until steamy and hot, then turn off the heat and steep for 10 minutes.
  57. 57For the toasted milk cream: In a saucepan, add half a cup or 60 grams of dried milk powder, place on medium heat and just continuously cook and stir that until you start to get some nice browning. Then add in one cup or 240 milliliters of whole milk, bring it up until steamy and hot, then turn off the heat and steep for 10 minutes.
  58. 58Transfer into a separate container and cool completely.
  59. 59Transfer into a separate container and cool completely.
  60. 60Transfer into a separate container and cool completely.
  61. 61Separately, in a mixing bowl, you're gonna add one cup or 227 grams of softened unsalted butter.
  62. 62Separately, in a mixing bowl, you're gonna add one cup or 227 grams of softened unsalted butter.
  63. 63Separately, in a mixing bowl, you're gonna add one cup or 227 grams of softened unsalted butter.
  64. 64Beat together until nice and whipped and add in four cups or 450 grams of powdered sugar in batches until fully incorporated.
  65. 65Beat together until nice and whipped and add in four cups or 450 grams of powdered sugar in batches until fully incorporated.
  66. 66Beat together until nice and whipped and add in four cups or 450 grams of powdered sugar in batches until fully incorporated.
  67. 67Beat in one teaspoon or 4 grams of vanilla extract and finally add your toasted milk, just to loosen until the texture is thick, gets smooth.
  68. 68Beat in one teaspoon or 4 grams of vanilla extract and finally add your toasted milk, just to loosen until the texture is thick, gets smooth.
  69. 69Beat in one teaspoon or 4 grams of vanilla extract and finally add your toasted milk, just to loosen until the texture is thick, gets smooth.
  70. 70Pop that into a piping bag and you're ready to assemble.
  71. 71Pop that into a piping bag and you're ready to assemble.
  72. 72Pop that into a piping bag and you're ready to assemble.
  73. 73Assembly: Get your baked cookie, add a nice heaping tablespoon of your dulce de leche on top, spread it around so you get a nice circle in the center.
  74. 74Assembly: Get your baked cookie, add a nice heaping tablespoon of your dulce de leche on top, spread it around so you get a nice circle in the center.
  75. 75Assembly: Get your baked cookie, add a nice heaping tablespoon of your dulce de leche on top, spread it around so you get a nice circle in the center.
  76. 76Using a star tip piping bag, pipe on a nice little dot of your toasted milk cream. Optionally, you can give it a nice grating of fresh nutmeg.
  77. 77Using a star tip piping bag, pipe on a nice little dot of your toasted milk cream. Optionally, you can give it a nice grating of fresh nutmeg.
  78. 78Using a star tip piping bag, pipe on a nice little dot of your toasted milk cream. Optionally, you can give it a nice grating of fresh nutmeg.
  79. 79Repeat with the rest.
  80. 80Repeat with the rest.
  81. 81Repeat with the rest.
  82. 82S'mores: You got your baked cookies, same concept, 350, 8 to 9 minutes.
  83. 83S'mores: You got your baked cookies, same concept, 350, 8 to 9 minutes.
  84. 84S'mores: You got your baked cookies, same concept, 350, 8 to 9 minutes.
  85. 85Instead of doing marshmallow in the center, we did a marshmallow meringue. Get one cup or 140 grams of semi-sweet chocolate chips, melt those bad boys, pop those into a piping bag.
  86. 86Instead of doing marshmallow in the center, we did a marshmallow meringue. Get one cup or 140 grams of semi-sweet chocolate chips, melt those bad boys, pop those into a piping bag.
  87. 87Instead of doing marshmallow in the center, we did a marshmallow meringue. Get one cup or 140 grams of semi-sweet chocolate chips, melt those bad boys, pop those into a piping bag.
  88. 88Get a nice drizzling of your melted chocolate on top of each cookie, then pipe on your marshmallow topping, however your heart desires.
  89. 89Get a nice drizzling of your melted chocolate on top of each cookie, then pipe on your marshmallow topping, however your heart desires.
  90. 90Get a nice drizzling of your melted chocolate on top of each cookie, then pipe on your marshmallow topping, however your heart desires.
  91. 91The only thing I recommend is that you torch this beautifully after piping on.
  92. 92The only thing I recommend is that you torch this beautifully after piping on.
  93. 93The only thing I recommend is that you torch this beautifully after piping on.
  94. 94Chocolate Chip: Put it on the baking sheet, put it in the oven at 350 Fahrenheit for 8 to 12 minutes.
  95. 95Chocolate Chip: Put it on the baking sheet, put it in the oven at 350 Fahrenheit for 8 to 12 minutes.
  96. 96Chocolate Chip: Put it on the baking sheet, put it in the oven at 350 Fahrenheit for 8 to 12 minutes.
  97. 97Berry Cobbler: First, we're going to make a very basic raspberry jam. In a medium saucepan add in one and a half pounds or 680 grams of raspberries, followed by anywhere between one and a half to two and a half cups or 250 to 500 grams of granulated sugar.
  98. 98Berry Cobbler: First, we're going to make a very basic raspberry jam. In a medium saucepan add in one and a half pounds or 680 grams of raspberries, followed by anywhere between one and a half to two and a half cups or 250 to 500 grams of granulated sugar.
  99. 99Berry Cobbler: First, we're going to make a very basic raspberry jam. In a medium saucepan add in one and a half pounds or 680 grams of raspberries, followed by anywhere between one and a half to two and a half cups or 250 to 500 grams of granulated sugar.
  100. 100Toss that together and let it sit for 10 minutes to macerate. Add two and a half tablespoons or 23 grams of lemon juice. Bring that up to heat over medium-high. Once that comes up to a simmer, begin mashing your berries and let that boil for about 8 to 10 minutes until reduced.
  101. 101Toss that together and let it sit for 10 minutes to macerate. Add two and a half tablespoons or 23 grams of lemon juice. Bring that up to heat over medium-high. Once that comes up to a simmer, begin mashing your berries and let that boil for about 8 to 10 minutes until reduced.
  102. 102Toss that together and let it sit for 10 minutes to macerate. Add two and a half tablespoons or 23 grams of lemon juice. Bring that up to heat over medium-high. Once that comes up to a simmer, begin mashing your berries and let that boil for about 8 to 10 minutes until reduced.
  103. 103Be sure to test its thickness for about 5 to 10 minutes. Pass that through a sieve, just strain out the seeds and cool completely.
  104. 104Be sure to test its thickness for about 5 to 10 minutes. Pass that through a sieve, just strain out the seeds and cool completely.
  105. 105Be sure to test its thickness for about 5 to 10 minutes. Pass that through a sieve, just strain out the seeds and cool completely.
  106. 106Cinnamon streusel topping: In a medium-sized bowl add in one cup or 150 grams of all-purpose flour, half a cup or 100 grams of white sugar, half a cup or 100 grams of light brown sugar, half a teaspoon or 2 grams of ground cinnamon, half a teaspoon or 2 grams of fine sea salt and half a teaspoon or 2 grams of ground nutmeg. Whisk together until combined.
  107. 107Cinnamon streusel topping: In a medium-sized bowl add in one cup or 150 grams of all-purpose flour, half a cup or 100 grams of white sugar, half a cup or 100 grams of light brown sugar, half a teaspoon or 2 grams of ground cinnamon, half a teaspoon or 2 grams of fine sea salt and half a teaspoon or 2 grams of ground nutmeg. Whisk together until combined.
  108. 108Cinnamon streusel topping: In a medium-sized bowl add in one cup or 150 grams of all-purpose flour, half a cup or 100 grams of white sugar, half a cup or 100 grams of light brown sugar, half a teaspoon or 2 grams of ground cinnamon, half a teaspoon or 2 grams of fine sea salt and half a teaspoon or 2 grams of ground nutmeg. Whisk together until combined.
  109. 109Get a fork and carefully drizzle in six and a half tablespoons or 91 grams of unsalted butter while constantly clawing and tossing until clumpy but relatively combined.
  110. 110Get a fork and carefully drizzle in six and a half tablespoons or 91 grams of unsalted butter while constantly clawing and tossing until clumpy but relatively combined.
  111. 111Get a fork and carefully drizzle in six and a half tablespoons or 91 grams of unsalted butter while constantly clawing and tossing until clumpy but relatively combined.
  112. 112Scatter that over a parchment-lined baking sheet and bake at 350 Fahrenheit until just barely crisped through, about 5 to 7 minutes.
  113. 113Scatter that over a parchment-lined baking sheet and bake at 350 Fahrenheit until just barely crisped through, about 5 to 7 minutes.
  114. 114Scatter that over a parchment-lined baking sheet and bake at 350 Fahrenheit until just barely crisped through, about 5 to 7 minutes.
  115. 115Let that cool completely and your topping is done.
  116. 116Let that cool completely and your topping is done.
  117. 117Let that cool completely and your topping is done.
  118. 118Cream cheese frosting: In a medium-sized bowl, add two-thirds of a cup or 150 grams of salted softened butter. Beat together using an electric mixer.
  119. 119Cream cheese frosting: In a medium-sized bowl, add two-thirds of a cup or 150 grams of salted softened butter. Beat together using an electric mixer.
  120. 120Cream cheese frosting: In a medium-sized bowl, add two-thirds of a cup or 150 grams of salted softened butter. Beat together using an electric mixer.
  121. 121Follow that with 8 ounces or 225 grams of full-fat cream cheese. Beat this together with a hand mixer.
  122. 122Follow that with 8 ounces or 225 grams of full-fat cream cheese. Beat this together with a hand mixer.
  123. 123Follow that with 8 ounces or 225 grams of full-fat cream cheese. Beat this together with a hand mixer.
  124. 124Once that's creamy, beat in 3 1/2 cups or 415 grams of powdered sugar in batches until smooth and homogenous.
  125. 125Once that's creamy, beat in 3 1/2 cups or 415 grams of powdered sugar in batches until smooth and homogenous.
  126. 126Once that's creamy, beat in 3 1/2 cups or 415 grams of powdered sugar in batches until smooth and homogenous.
  127. 127Follow that with 1 1/2 teaspoons or 8 grams of vanilla bean paste or vanilla extract. Then just loosen that with milk about one teaspoon at a time until thickened to your desired consistency.
  128. 128Follow that with 1 1/2 teaspoons or 8 grams of vanilla bean paste or vanilla extract. Then just loosen that with milk about one teaspoon at a time until thickened to your desired consistency.
  129. 129Follow that with 1 1/2 teaspoons or 8 grams of vanilla bean paste or vanilla extract. Then just loosen that with milk about one teaspoon at a time until thickened to your desired consistency.
  130. 130Pop that into a piping bag with a round tipped attachment.
  131. 131Pop that into a piping bag with a round tipped attachment.
  132. 132Pop that into a piping bag with a round tipped attachment.
  133. 133Assembly: First, a nice little swirl of your cream cheese frosting, leaving a little bit of space in between each little ring.
  134. 134Assembly: First, a nice little swirl of your cream cheese frosting, leaving a little bit of space in between each little ring.
  135. 135Assembly: First, a nice little swirl of your cream cheese frosting, leaving a little bit of space in between each little ring.
  136. 136Separately with your raspberry jam also in a piping bag, fill that space.
  137. 137Separately with your raspberry jam also in a piping bag, fill that space.
  138. 138Separately with your raspberry jam also in a piping bag, fill that space.
  139. 139Finish that by crumbling your cinnamon streusel topping across the top of each and every finished cookie.
  140. 140Finish that by crumbling your cinnamon streusel topping across the top of each and every finished cookie.
  141. 141Finish that by crumbling your cinnamon streusel topping across the top of each and every finished cookie.

Ingredients

  • 450 grams all-purpose flour
  • 450 grams all-purpose flour
  • 450 grams all-purpose flour
  • 5 grams cornstarch
  • 5 grams cornstarch
  • 5 grams cornstarch
  • 2 grams baking soda
  • 2 grams baking soda
  • 2 grams baking soda
  • 7 grams fine sea salt
  • 7 grams fine sea salt
  • 7 grams fine sea salt
  • 200 grams light brown sugar
  • 200 grams light brown sugar
  • 200 grams light brown sugar
  • 200 grams granulated sugar
  • 200 grams granulated sugar
  • 200 grams granulated sugar
  • 285 grams melted unsalted butter
  • 285 grams melted unsalted butter
  • 285 grams melted unsalted butter
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg
  • 1 egg
  • 1 egg
  • 4 grams vanilla extract
  • 4 grams vanilla extract
  • 4 grams vanilla extract
  • 170 grams dark chocolate
  • 170 grams dark chocolate
  • 170 grams dark chocolate
  • 113 grams milk chocolate
  • 113 grams milk chocolate
  • 113 grams milk chocolate
  • 96 grams rolled oats
  • 96 grams rolled oats
  • 96 grams rolled oats
  • 38 grams whole wheat flour
  • 38 grams whole wheat flour
  • 38 grams whole wheat flour
  • 0.5 gram ground allspice
  • 0.5 gram ground allspice
  • 0.5 gram ground allspice
  • 3 grams ground cinnamon
  • 3 grams ground cinnamon
  • 3 grams ground cinnamon
  • 1 can dulce de leche
  • 1 can dulce de leche
  • 1 can dulce de leche
  • 60 grams dried milk powder
  • 60 grams dried milk powder
  • 60 grams dried milk powder
  • 240 milliliters whole milk
  • 240 milliliters whole milk
  • 240 milliliters whole milk
  • 227 grams softened unsalted butter
  • 227 grams softened unsalted butter
  • 227 grams softened unsalted butter
  • 450 grams powdered sugar
  • 450 grams powdered sugar
  • 450 grams powdered sugar
  • 4 grams vanilla bean paste or vanilla extract
  • 4 grams vanilla bean paste or vanilla extract
  • 4 grams vanilla bean paste or vanilla extract
  • 680 grams raspberries
  • 680 grams raspberries
  • 680 grams raspberries
  • 250 grams granulated sugar
  • 250 grams granulated sugar
  • 250 grams granulated sugar
  • 23 grams lemon juice
  • 23 grams lemon juice
  • 23 grams lemon juice
  • 150 grams all-purpose flour
  • 150 grams all-purpose flour
  • 150 grams all-purpose flour
  • 100 grams white sugar
  • 100 grams white sugar
  • 100 grams white sugar
  • 100 grams light brown sugar
  • 100 grams light brown sugar
  • 100 grams light brown sugar
  • 2 grams ground cinnamon
  • 2 grams ground cinnamon
  • 2 grams ground cinnamon
  • 7 grams fine sea salt
  • 7 grams fine sea salt
  • 7 grams fine sea salt
  • 2 grams ground nutmeg
  • 2 grams ground nutmeg
  • 2 grams ground nutmeg
  • 91 grams unsalted butter
  • 91 grams unsalted butter
  • 91 grams unsalted butter
  • 150 grams salted softened butter
  • 150 grams salted softened butter
  • 150 grams salted softened butter
  • 225 grams full fat cream cheese
  • 225 grams full fat cream cheese
  • 225 grams full fat cream cheese
  • 1 teaspoon milk
  • 1 teaspoon milk
  • 1 teaspoon milk
  • 8 grams vanilla bean paste or vanilla extract
  • 8 grams vanilla bean paste or vanilla extract
  • 8 grams vanilla bean paste or vanilla extract
  • 140 grams semi-sweet chocolate chips
  • 140 grams semi-sweet chocolate chips
  • 140 grams semi-sweet chocolate chips

Equipment

ovenwhisklarge mixing bowlfood processorspatulabaking sheetparchment paperlarge potsmall mixing bowlfine mesh strainersaucepanelectric hand mixerpiping bagstar tipround tipforkmedium saucepan