A couple weeks ago, I found these Hershey dark chocolate raspberry filled baking chips at BigLots! so I bought a couple packages. Today I finally used them. I was going to bake them into the NYT cookie recipe, but I was lacking butter, and later I found out I was lacking eggs as well. Anyways, I began with my usual, but favorite, chock-full of chip cookie recipe from my Essential Chocolate Chip Cookbook, until I realized I needed to make a trip to the store for an egg. As I reached into the refrigerator for where the eggs should be, I realized I used my last 2 and had also borrowed 4 from Julian a few days before to make two cakes that I completely managed to destroy. This day was not one to remember as I experienced a kitchen meltdown after failing to bake not only one, but TWO, simple box cakes (might I add, in a bowl, to attain the shape of a dome). With these, I ended up salvaging one as an ice cream cake, and the other one as an ice cream mush cake that I despairingly presented to Julian's mom for her birthday. Ok, well back to the current topic and recipe: Chock-full of Dark Chocolate Raspberry Filled Chip Cookies.
Chock-Full of Chocolate Chip Cookies
Ingredients
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
24 oz. dark chocolate raspberry filled chip cookies
Directions
Preheat the oven to 350 degrees Farenheit.
Sift the flour, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electic mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended (one minute). Add the egg and vanilla and mix until blended (one minute). On low speed, add the flour mixture, mixing until it is incorporated. Mix in the chocolate chips until evenly distributed.
Use a tablespoon to drop heaping spoonfuls of dough onto prepared baking sheets, spacing the cookies 3 inches apart.
Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes.
Cool the cookies on the baking sheets for 10 minutes.
The combination of dark chocolate and raspberry sounds delicious. Sorry to hear about the two boxed cake mixes. Sounds like it all worked out though and I bet it was loved by all.
ReplyDelete