Jessica Scott Photography

Friday Favorites | Raspberry Chocolate Cookies

JessicaComment

On Valentine's day I was searching for a yummy dessert to make after dinner. I came across this cookie recipe and decided to try it out. Let's just say that my hubs and I now have a new favorite cookie. Forget chocolate chip...these rule. One of my hub's friends has even requested that I make these for his birthday. So needless to say, this recipe is a hit! They are also absolutely scrumptious with a big glass of milk. YUM. The recipe is below! WARNING: Addiction may ensue after consumption.

(Recipe from Heat Oven to 350)

Raspberry Chocolate Cookies

Ingredients:

1 cup unsalted butter 1 cup white sugar 3/4 cup packed brown sugar 2 eggs 1 tsp vanilla 1 1/2 tsp raspberry extract 1/2 tsp salt 1 1/4 cups unsweetened cocoa powder 1 3/4 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 2 cups turbinado or demerara sugar (for rolling)

Directions:

1. Heat oven to 350 degrees.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the vanilla and raspberry extracts ad then the eggs one at a time, beating well with each addition. Combine the salt, cocoa, flour, baking powder and baking soda and gradually stir into the creamed mixture.

3. Shape dough into 1 1/2 T sized balls and roll in turbinado (or demerara) sugar. Place on a baking sheet and flatten cookies slightly with the bottom of a drinking glass.

4. Bake 8-10 minutes or until the cookies are puffy and the tops are cracked, but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Yield: 2 1/2 dozen

What is your favorite cookie recipe?!