So my sister asked me to bake her something to take to work as she feeds her coworkers so much I don’t think they bring a lunch anymore. I was of course happy to help. One of the things I made were raspberry chocolate chip cookies.
I can proudly say that I pretty much thought of the whole recipe on my own. I looked at a variety of cookie recipes just to get the basic flour proportions down and then at some tips I got from Cook’s Illustrated on how to make cookies.
Some of the things I did, like using one stick of softened butter and one stick of melted butter were done with a particular goal in mind. I was trying to make them chewy. How much of an effect this method actually had I have no idea. But I suppose I’ll find out eventually as I bake more cookies!
One of the nice things about my home is that we have at least 4 bags of a different frozen berries on hand at all times. This is for my grandmother (who is on a special diet) and my dad (who has them for breakfast). Therefore I like to use them in the things I make. I have also been making a lot of things with raspberries recently (like scones!) and realized how much I love them in baked goods. Then it came to me…raspberry and chocolate…a well known match made in heaven!
So the idea came to be. This recipe was easy to make and I had fun adding my own little flair of the raspberries and other things (like one egg and one egg white…any effect?…no idea!). It was also a new experience to be watching the time so carefully since I had no previous instructions and determining oven temperature. I honestly would never have done this if I didn’t have a blog!
Here’s my personal raspberry chocolate chip cookie recipe:
Raspberry Chocolate Chip Cookies
2 1/3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup (1 stick) butter, melted
1 egg white
2 tsp vanilla extract
1 cup brown sugar
1/2 cup white sugar
1/2 – 1 cup chocolate chips
1 cup frozen raspberries, crushed
Preheat oven to 350F and line a baking sheet with parchment paper
Combine the flour, baking soda, and salt in a medium bowl and set aside
In a large bowl or mixer cream the butter and sugar. Add the vanilla extract, egg, and egg white combining completely between additions.
Add the flour mixture to the butter mixture and mix until almost combined, then add the chocolate chips and raspberries and finish mixing.
Scoop the dough onto the parchment paper by mounding a tablespoon of the dough and then pressing it down into a disk on the sheet.
Bake for 15-20 minutes or until golden brown and slightly firm to the tough (the brown sugar gives it a bit of a darker colour)
Makes about 30 medium sized cookies