Jo and Sue: Double Chocolate Raspberry Cookies

Sue here today!

If you know me then you know I am crazy about Disneyland. My hubby and daughter and I have gone several times and always have soooo much fun. Everything about Disneyland is my favorite.

Especially the food.

Oh. My. Gosh.

You can check out our last two trips to Disneyland HERE (2011) and HERE (2013).

Anyways, I stumbled across this recipe over at Bakerlady and decided to give them a try. She tweaked them from someone else who developed the recipe to try and mimic the Disneyland's White Chocolate Raspberry Cookies. I made a few teeny changes and came up with this version.

They are an interesting combination of flavors so don't be afraid.

So good when you want something different.

Double Chocolate Raspberry Cookies

(Slightly adapted from Bakerlady)

Ingredients

1/2 cup butter, room temp

1/2 cup sugar

1/2 up brown sugar

1 egg + 1 egg yolk

1 tsp vanilla

2 1/2 cups flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp cream of tartar

2/3 cup white chocolate chips

2/3 cup dark chocolate chips

1/4 cup raspberry jam

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.

In a large mixing bowl, cream together butter and sugars until fluffy. Beat in egg and yolk and vanilla.

In a smaller bowl, whisk together flour, baking soda, baking powder, and cream of tartar. Stir in the chocolate chips.

Mix the dry ingredients into the wet ingredients until well combined.

Take out about 1/4 of the dough and place in the smaller mixing bowl. Top with 1/4 of the raspberry jam.

Cut the jam in using a butter knife. (Be careful not to over mix. You want there to be chunks of jam visible!)

Using a small (or medium) cookie scoop, place scoops of dough on prepared cookie sheet and flatten slightly. Repeat steps with remaining dough. (You want to do this in 1/4's and not all at once because doing it all at once results in the jam being too mixed in.)