Raspberries 'n Cream Double Chocolate Chunk Cookies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
Chocolaty cookies chock full of real raspberries and creamy real white chocolate chips.
  • 2 cups flour
  • ⅔ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • ⅔ 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
  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.
Adapted from this recipe.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/09/raspberries-n-cream-double-chocolate-chunk-cookies.html