Raspberry Double Chipper Cookies
You may need:
Callebaut white chocolate chips
Cooling Racks
Raspberry Double Chipper Cookies
Ingredients
- 8T. salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 eggs
- ¾ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 2½ cups flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon cream of tartar
- ¾ cup white chocolate chips (I recommend Callebaut)
- ¾ cup Ghirardelli Dark Chocolate chips
- ¼ cup Raspberry Preserves (I used with seeds)
Instructions
- Preheat oven to 350 degrees F. and line a jellyroll sheet with parchment.
- In a mixer, beat butter and sugars till creamy.
- Add eggs and extracts.
- Add flour, salt, baking soda, baking powder and cream of tartar to form your dough.
- Add chocolate chips and combine.
- Place dough onto a sheet of parchment and pat into a ½ inch rectangle.
- Dollop the preserves all over the dough in small blobs.
- Use a ½c. measuring cup to scoop up a mound and carefully form it into a cookie mound.
- You don't want to mush the jam around too much.
- I baked these about 15 mins, the should still look a bit underdone and will finish setting up as they cool.
- We liked the look of these when I chilled the dough a bit before baking. They came out thicker with a chill. if you prefer them flatter, no chill required!
Adapted from Picky Palate
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