Monday, 10 August 2015

Chocolate Raspberry Cookies

Today, we are recycling a post from our 12 Days of Cookies. These were so good the first time, we thought we'd share them again!

Baked by Charlotte, who works at Headquarters. These yummy treats are from the book,  Taste of Home's Complete Guide to Baking. 

The combination of raspberries and chocolate gives each bite of these cookies an elegant feel.  Serve them for special occasions or “just because". 

1 cup butter, softened                                 

3/4 cup sugar
¾ cup packed brown sugar
2 eggs
¾ cup semisweet chocolate chips, melted and cooled
½ cut fresh raspberries, pureed (I used frozen)
3 cups flour
¾ teaspoon baking soda
¾ teaspoon salt
1 cup white chocolate chips

In a large mixing bowl, cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in melted chocolate and raspberries.  Combine the flour, baking soda and salt; gradually add to the creamed mixture.  Stir in white chocolate chips.

Drop by teaspoonfuls 2 in. Apart onto ungreased baking sheets.  Bake at 375 degrees for 10-12 minutes or until edges begin to brown.  Remove to wire racks to cool.

My tip: I use a small scoop for most of my cookies, including these.  It is just too easy.  Also parchment paper makes clean up a breeze.  Enjoy.

Charlotte – Head of Systems and Administration

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