Raspberry Chocolate Chip Cookies Recipes

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

Steps:

• In large bowl, combine butter and sugar. Add almond extract and vanilla. Add flour and mix until incorporated.
• Drop by tablespoons on prepared baking sheets. Make an indent with your thumb in the center of each cookie.
• Fill with jam and three chocolate chips.
• Bake at 350 for 15 minutes or until lightly firm. Cookies should still be pale in color.

Steps:

• Preheat the oven to 250 degrees.
• Combine the egg whites and salt in a bowl; beat until frothy.
• Gradually add in the gelatin and sugar; beat until each addition is dissolved.
• Beat until soft peaks form; add the vinegar and combine well.
• Fold in the chocolate chips.
• Using a teaspoon, drop mounds onto a baking sheet lined with parchment paper.
• Bake at 250 degrees for 25 minutes; turn off the oven.
• Leave the cookies in the oven with the door closed until the cookies are firm and dry to the touch.
• This should take at least 20 additional minutes.

Steps:

• Preheat the oven to 180C/fan. Line a baking tray with grease-proof paper.
• Mix together the flour, oats and baking powder and set aside.
• In another bowl, cream together the butter, apple sauce and vanilla essence until light and fluffy.
• Slowly add in the flour mixture to the bowl, mixing well. Make sure the mixture is fully combined. Add in the white chocolate chips.
• Finally, gently mix in the fresh raspberries to the mixture, which will add a beautiful burst of pink. Stir the mixture until the raspberries are fully mixed in; you want some of the raspberries to remain whole and juicy, whilst others will have broken up.
• Using a tablespoon, place large balls of the mixture onto the baking tray, leaving 3cm gaps between each cookie.
• Place the cookies in the pre-heated oven and cook for 12 minutes, or until the cookies are firm to touch.
• Place on a wire cooling rack and allow to cool for ten minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time. Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture. Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes.

Steps:

• In a large 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 creamed mixture. Stir in chips., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping., Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown., Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees.
• Cream together softened butter that is very soft but not melted with the brown sugar and sugar until light and creamy. Add egg, egg yolk, vanilla, and almond and mix until combined.
• Add in flour, cornstarch, baking soda, and salt and beat until combined.
• Fold in the chocolate chips and white chips.
• Separate the dough in half. I put half of the dough on a plate and spread it out with my hands about 1 inch thick. With 1 1/2 tablespoons of jam I put tiny little dollops of jam all over the dough. Then I cut it in carefully with a butter knife. Don't stir it in or your dough will turn pink.
• Roll carefully into balls using about 2 to 3 tablespoons of dough per cookie.
• Place on a cookie sheet lined with parchment paper. Gently press down on the top of each cookie. (not a lot, just so that it's not a perfect ball anymore). Chill the dough balls for 15 minutes and then bake in the oven for 11 to 12 minutes.
• Remove from oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack.
• Then repeat with the other half of the dough, spreading the jam throughout the dough, regrigerating, then cook. You should get about 12 large cookies. 6 cookies out of each half of the dough.