A few years ago my BFF, Meg, sent me a recipe on pinterest for a cookie she swore was “soooo good”. She was spot on. Over the years I put these into my cookie rotation and slowly made changes and adpated it into the recipe I now make all the time. You can find the original recipe from which I adapted this here.
So let’s get to it. Preheat the oven to 350 degrees. The preparation process is similar to most cookie recipes. You’ll want one bowl for your wet ingredients and another for the dry. You know the drill: Combine flour, baking powder, baking soda, salt, and cream of tartar in a bowl and set aside. I use my stand mixer fitted with the paddle attachment for the wet ingredients and start by creaming together the softened butter and both sugars at a medium speed until light and fluffy. Then, add the egg and yolk one at a time followed by vanilla and almond extracts. Once everything is combined, slowly incorporate the dry ingredients while the mixer is running. It’s a drier dough, but if you let the mixer run about two minutes, it will incorporate more easily.
Next, thoroughly combine the dark and white chocolate chips either by hand or with the mixer. Now, you want to add the raspberry preserves. This is the same tip from the original recipe. Use a butter knife to cut in the preserves rather than the mixer paddle so you get a swirling effect, not a pink, raspberry flavored cookie.
This is one recipe that when I make it, I will either double the recipe or just not bake more than a few at a time. They freeze beautifully! Freezing the dough formed, but in pre-portioned ball form means you can have fresh and delicious cookies ready to go without any of the messy prep on a day where you just don’t have the time. It’s also great portion control! If I have 12 cookies on the counter, I will overeat. It’s just a fact. If I really crave a cookie, I can bake one, eat it, and feel satisfied without the temptation to keep eating.
Whether baking or freezing, separate the dough by rounded tablespoons (or an ice cream scoop!) onto a lined baking sheet or freezer safe plate.
If freezing, allow the dough to freeze on the plate for at least a few hours before putting it into a labeled freezer bag so they don’t stick together. If baking, toss them in the oven for about 13-15 minutes. If you freeze the dough balls, to bake them when you’re ready place frozen dough on cookie sheet and bake as directed, adding 2-4 minutes to bake time. Do not defrost!
Dark Chocolate Raspberry Cookies
- 2 1/2 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1/2 cup butter, softened (one stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup white chocolate chips
- 1 cup dark chocolate chips
- 3 Tbsp raspberry preserves
- Preheat oven to 350 degrees. Line 2 baking sheets with a sil-pat or parchment paper and set aside.
- In a small bowl, combine flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
- In the bowl of a stand mixer (or a large bowl if you’re using a hand-held mixer), cream butter and sugar on medium speed until light and fluffy, about 2 minutes. With the mixer running, add eggs one at a time followed by the almond and vanilla extracts. Once incorporated, add the dry mixture in slowly, until well blended, about 2 minutes.
- Either with the mixer running or by hand, add all of the chocolate chips. Once combined, use a butter knife to “cut in” the preserves, creating a swirl pattern in the dough.
- Using an ice-cream scoop or rounded tablespoons to scoop dough onto prepared cookie sheet.
- Bake at 350 degrees 13-15 minutes or until the edges brown slightly.