Chocolate chip raspberry cookies
These Chocolate chip raspberry cookies are some of the best cookies I’ve ever eaten. Ya’ll, know I love cookies, and this recipe is outstanding. It’s really delicious with the chocolate and raspberry combination, and they’re so tender they just melt in your mouth.
They’re really easy to make, and they’re so good for a dessert table, or just to eat with a glass of milk at midnight! You’re going to love these!
HERE’S WHAT YOU NEED:
- 2 1/2 cups of flour
- 1 teaspoon of baking powder
- A pinch of salt
- 1 stick of butter – softened
- 1 cup of sugar
- 1 Egg
- 1 Tablespoon of Vanilla
- 2 Tablespoon of Cocoa
- 1/4 cup of mini chocolate chips
- 1/2 cup of Raspberries – washed and dried
- Neon Pink food coloring Gel
CHOCOLATE TOPPING:
- 1 cup Milk Chocolate chips
- 1 Tablespoon heavy cream
HERE’S WHAT YOU DO:
Place the sugar, butter, Vanilla and Egg in the mixing bowl of a stand mixer, and mix until light, and creamy. In a separate bowl, place the flour, and add the baking powder, and salt, and stir well. Add the flour mixture to the mixing bowl and mix on low until all ingredients are incorporated. Scrape down the sides of the mixing bowl, and mix again, until well blended, and smooth.
Divide the dough in half, and place 1 half of the dough in a separate bowl. Add the Cocoa, and mini chocolate chips, and stir well to blend into the dough. In the mixing bowl, add the Raspberries, and 2 drops of the Neon pink food coloring gel, and blend until completely mixed.
Form about 1-inch balls from the chocolate dough, and 1-inch balls from the Raspberry dough. Line 2 cookie sheets with Parchment paper. Place 1 row of the chocolate balls on the parchment paper, and place a raspberry ball against the chocolate ball, and mash them together in the middle. Continue until all the cookie dough balls have been used. Bake at 350 degrees for 15 minutes, or until the edges begin to turn light golden brown. Remove the Chocolate chip raspberry cookies from oven to a wire rack to cool.
While cookies are cooling, place the Milk Chocolate Chips in a microwave safe bowl, and add the heavy cream. Microwave at 15 second intervals, stirring in-between, until chocolate melts, and can easily be stirred, and blended with cream. Place the melted chocolate in a bag with a small, pointed piping tip, and gently pipe the chocolate onto the tops of the cookies, in a back-and-forth motion, similar to a drizzle. Top with a few mini chocolate chips.
Cool completely, serve, and enjoy!
Makes 18 – 22 large cookies.
Chocolate chip raspberry cookies
These Chocolate chip raspberry cookies are some of the best cookies I’ve ever eaten. Ya’ll, know I love cookies, and this recipe is outstanding. It’s really delicious with the chocolate and raspberry combination, and they’re so tender they just melt in your mouth.Â
Ingredients
- 2 1/2 cups of flour
- 1 teaspoon of baking powder
- A pinch of salt
- 1 stick of butter – softened
- 1 cup of sugar
- 1 Egg
- 1 Tablespoon of Vanilla
- 2 Tablespoon of Cocoa
- 1/4 cup of mini chocolate chips
- 1/2 cup of Raspberries – washed and dried
- Neon Pink food coloring Gel
CHOCOLATE TOPPING:
- 1 cup Milk Chocolate chips
- 1 Tablespoon heavy cream
Instructions
- Place the sugar, butter, Vanilla and Egg in the mixing bowl of a stand mixer, and mix until light, and creamy. In a separate bowl, place the flour, and add the baking powder, and salt, and stir well. Add the flour mixture to the mixing bowl and mix on low until all ingredients are incorporated. Scrape down the sides of the mixing bowl, and mix again, until well blended, and smooth.
- Divide the dough in half, and place 1 half of the dough in a separate bowl. Add the Cocoa, and mini chocolate chips, and stir well to blend into the dough. In the mixing bowl, add the Raspberries, and 2 drops of the Neon pink food coloring gel, and blend until completely mixed.
- Form about 1-inch balls from the chocolate dough, and 1-inch balls from the Raspberry dough. Line 2 cookie sheets with Parchment paper. Place 1 row of the chocolate balls on the parchment paper, and place a raspberry ball against the chocolate ball, and mash them together in the middle. Continue until all the cookie dough balls have been used. Bake at 350 degrees for 15 minutes, or until the edges begin to turn light golden brown. Remove the Chocolate chip raspberry cookies from oven to a wire rack to cool.
- While cookies are cooling, place the Milk Chocolate Chips in a microwave safe bowl, and add the heavy cream. Microwave at 15 second intervals, stirring in-between, until chocolate melts, and can easily be stirred, and blended with cream. Place the melted chocolate in a bag with a small, pointed piping tip, and gently pipe the chocolate onto the tops of the cookies, in a back-and-forth motion, similar to a drizzle. Top with a few mini chocolate chips.
