Friday, April 20, 2012

Chocolate~Chocolate Chip & Raspberry Bits Cookies

TGIF!  What a week, with projects to finish, appointments to keep, and the everyday cleaning, cooking, and laundry that falls under my "to do" list.  CHOCOLATE is what I want and a comfy place to sit for a few hours to enjoy the sunshine that has come, after a morning of rain.  That's just what I did after sending one of my paper floral wreaths off to Japan to a company that will exhibit at their hobby show next weekend.
I came up with this recipe a couple of days ago when I literally threw some ingredients together to bring a treat to my favorite dental office.  They were kind enough to fit me in, when my temporary crown came loose.  However, I wasn't able to taste the cookies before hand and relied on them to give me feed-back--they did!  So, I decided to share the recipe for anyone else who has had "one of those weeks;-)"

Chocolate~Chocolate Chip & Raspberry Bits Cookies
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 T vanilla extract + 1 vanilla bean, split and scraped
2 1/4 cups King Arthur all-purpose flour
1/2 cup Dutch-processed cocoa (I used Cocoa Rouge)
1 1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
1 cup Mini Chocolate Chips
3/4 cup Raspberry Jammy Bits 

 Preheat oven to 350F-degrees and line a baking sheet with parchment.
In a stand mixer, using a paddle attachment, cream the butter and sugars together for 3 to 5 minutes.  Scrape down the sides.

Add the eggs, one at a time, beating well after each addition and scraping down the sides between the additions.

Combine the dry ingredients in a medium bowl and use a whisk to combine.  Add to the batter and mix on low speed, at first, then when incorporated, mix on medium for 1 minute.
Add the mini chips and raspberry bits and mix to "just" combine.  Use a 1/4-cup scoop to measure out the dough onto the lined baking sheet.

Bake for 12 minutes.  Allow to set for at least 5 minutes before transferring to a baking rack to cool completely.  Makes about 24 3-inch cookies.


The rich, soft centers of chocolate with the hint of raspberry is a perfect combination and I can already feel a calmness while I enjoy my cookie with a glass of milk (although a glass of wine would have been nice too!) and pick up my knitting.  


Treat yourself to a sweet reward for all you do...Enjoy!

14 comments:

  1. My chocolate loving S&B friends will love these cookies!! I will make the cookies for a special treat after our impromptu dinner Monday night!!
    Hugs, Barb

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    1. I know one of your friends will especially LOVE you for them!!

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  2. Your paper floral wreath is beautiful! You are so talented! The chocolate chip rasberry cookies are making my mouth water. Can you find rasberry chips at the grocery--or do I need to order from King Arthur?
    Martha Ellen

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    1. These are actually called raspberry jammy bits and they're a soft "jelly-like" fruit bit. I've only seen them through King Arthur--I think right now they're offering free-shipping, which is a good deal.
      Trust me the cookies are worth it! I'm baking another batch to send to my grandson on Monday!

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  3. oh my goodness, chocolate, knitting, wine, these are my favorite things! what a delicious post. thank you susan for sharing, i will try this recipe soon. and your paper wreath is amazing!

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  4. how did you do that? the flowers on the wreath? they are really incredible.

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    1. I'm a paper artist and write books on creating 3-D flowers using craft punches. This wreath is a combination from two of my books--The Paper Garden~Summer Blooms and The Paper Bouquet. Long winters on the east coast and my love of gardening started out as a hobby and now it's what I work at. Everything else is now a hobby! LOL!!
      Thank you, I think your knitting is pretty incredible and so is the knitted pockets project for the children in Zimbabwa.

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  5. Hello Susan....I think I might be gaining weight just by reading your blog and drooling over your "sweets". By the way, I wanted to tell you I ordered your book, "Paper Bouquet", one for myself and one for a friend. Thanks so much for sharing so much with others and with me!

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    1. Oh gosh, Meggie...I didn't know you were interested in paper flowers...I would have sent you a book;-) I'm working on another book due out next year that I think will actually be my best ever. So many new products out, I've discovered, that enhances the flowers with more detail and make them even more natural-looking. Let me know if you have any questions, I'm always happy to help. XOXO

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  6. Yum! I had a gluten free chocolate and raspberry brownie the other day - probably the best brownie I've ever eaten. The raspberry gave it an almost sour edge. x

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    1. Jodi, King Arthur Flour has a gluten-free flour that I've used and can be substituted for the all-purpose--the baked goods come out perfectly. And yes, I love raspberry with chocolate too!

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  7. Susan, you truly amaze me...I visit here and see what you have created!!!! And it's not just your baking, it's your wreaths, your knitting...truly amazing.
    Thank you for your ever so sweet comments always when you come and visit me over on our blog...
    Its truly uplifting to know there are readers who like you appreciate some of the things i do.
    Have a wonderful Sunday...I can't wait what you have in store this week!
    PLEASE tell me when your cook book is ready for purchasing because I will be one of the first to buy it!
    HUGS
    Char.x

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  8. Hi Susan, lovely to meet you and thankyou for becoming a follower, I'm following you back. Looking forward to exploring your blog and seeing all the yummy things you've baked. xxx

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  9. That wreath is GORGEOUS! And those cookies look so good!

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