Chewy Chocolate Raspberry Cookies Recipes

CHOCOLATE RASPBERRY COOKIES

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.

CHEWY CHOCOLATE-RASPBERRY COOKIES

Steps:

• Preheat the oven to 350. Lightly grease cookie sheet.
• In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
• In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
• Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 1/2 inch apart because they don't spread out when baking). Bake for 10 minutes.
• Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm over a scoop of icecream.