Drizzled Chocolate Chunk Raspberry Cookies
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (two sticks)
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1/2 teaspoon pure vanilla extract
1/2 teaspoon raspberry extract
2 large eggs
6 ounces red raspberry preserves
1 cup walnuts, coarsely chopped
2 cups chocolate chunk morsels
6 ounces each white chocolate and chocolate chips for drizzling
Preheat oven to 375 degrees.
Sift flours, baking soda and salt in a small bowl and put aside.
Beat butter, sugars and flavorings.
Add eggs, one at a time, and beat.
Gradually add flour mixture.
Mix in raspberry preserves, nuts and chocolate chunk morsels. Drop by rounded teaspoonfuls onto ungreased baking sheet.
Bake 9-11 minutes.
Cool cookies, then melt the chocolates in separate microwave-safe bowls. Drizzle one color of chocolate, cool, then the other color.