Raspberry Chocolate Chip Cookies

Updated at: Sat, 18 May 2024 15:17:15 GMT

Step 1

1. Cream the butter & sugars until light and fluffy. Add egg/yolk, vanilla and almond extracts. Mix well. Add dry ingredients and mix until just combined. Add white & semi-sweet chocolate chips.

Step 2

2. Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T of jam and cut it in using a butter knife. Be careful not to MIX it, or your dough will turn pink, you want more of a swirl.

Step 3

3. Take the jam swirled dough and scoop by spoonfuls (I used a large melon baller/ice cream scoop) onto a cookie sheet lined with parchment paper. Flatten slightly with the back of a spoon or spatula and place in a 350° oven for 12-17 minutes. *Your bake time may be less depending on the size of cookie you make. I wanted mine big and bakery sized, so they took a little longer. Take them out when the edges are set but the center is still puffy and soft. Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.

Step 4

4. Repeat steps 2 & 3 until all the dough is used.

Step 5

**NOTE: The dough is pretty dry and crumbly until you add the raspberries. I use frozen raspberries instead of jam. It will get messy.

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