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Raspberries 'n Cream Double Chocolate Chunk Cookies | Cafe Johnsonia Raspberries 'n Cream Double Chocolate Chunk Cookies | Cafe Johnsonia Print
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Raspberries ‘n Cream Double Chocolate Chunk Cookies

Chocolaty cookies chock full of real raspberries and creamy real white chocolate chips.

  • Total Time: 25 mins
  • Yield: 4 dozen 1x

Ingredients

Units Scale
  • 2 cups flour
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 2 eggs
  • 1 teaspoon McCormick® Raspberry Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 6 ounces semi-sweet baking chocolate, coarsely chopped
  • 6 ounces white chocolate chips
  • 1 cup freeze dried raspberries

Instructions

  1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and pecans.
  2. Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
  3. Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Notes

Adapted from this recipe.

  • Author: Lindsey Johnson
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Cuisine: American