Drizzled Chocolate Chunk Raspberry Cookies
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Preheat oven to 375 degrees.
  2. Sift flours, baking soda and salt in a small bowl and put aside.
  3. Beat butter, sugars and flavorings.
  4. Add eggs, one at a time, and beat.
  5. Gradually add flour mixture.
  6. Mix in raspberry preserves, nuts and chocolate chunk morsels. Drop by rounded teaspoonfuls onto ungreased baking sheet.
  7. Bake 9-11 minutes.
  8. Cool cookies, then melt the chocolates in separate microwave-safe bowls. Drizzle one color of chocolate, cool, then the other color.