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!