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Drizzled Chocolate Chunk Raspberry Cookies

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Member since 2006

Serves | Prep Time | Cook Time


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.

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