Go beyond the basic chocolate chip cookie by adding sweet-tart raspberries to the mix. Be sure to use frozen raspberries so they don't blend into the batter.

Nancy Macklin
Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

prep:
20 mins
bake:
9 mins to 12 mins per batch
Servings:
48
Yield:
48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line cookie sheets with parchment paper. In a large bowl beat butter and shortening with a mixer on medium to high 30 seconds. Add sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour, the chocolate chips, and raspberries

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  • Drop dough by rounded tablespoons 2 inches apart onto prepared cookie sheets. Bake 9 to 12 minutes or just until edges are light brown. Cool on cookie sheets 2 minutes. Remove; cool on a wire rack.

Nutrition Facts

122 calories; total fat 7g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 13mg; sodium 95mg; potassium 22mg; carbohydrates 15g; fiber 1g; sugar 9g; protein 1g; trans fatty acid 0g; vitamin a 73IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 14mcg; vitamin b12 0mcg; calcium 7mg; iron 1mg.
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