Chocolate + White Chocolate chip raspberry Cookies

The “multi-chip” aspect of this recipe comes from the two types of chips - semi sweet chocolate chips and white chocolate chips, but of course, use what you have! I love the way white chocolate tastes with the raspberry but I also think too much white chocolate is a bit nauseating, so I like the mini chips more. Do what feels right!

With the flecks of pink from the dried raspberries, this could be a cute treat for Valentine’s Day!

Ingredients:

• 1 cup (2 sticks) of unsalted butter; room temperature

• 3/4 cup of brown sugar

• 3/4 cup of granulated sugar

• 1 tsp of vanilla extract

• 2 eggs

• 2 1/4 cup of AP flour

• 1 tsp of baking soda

• 1 tsp of kosher salt

• 1/2 cup of semi sweet chocolate chips

• 1/2 cup of mini white chocolate chips

• 1/2 cup of freeze dried raspberries (you can find these at Trader Joe’s)

Preheat your oven to 375F and prep two baking sheets with parchment paper. Set those aside for later.

In a large bowl, cream together your butter and both types of sugar. Add in the vanilla and eggs until everything is fully mixed together.

Add in your dry ingredients, making sure everything is well incorporated.

Add in your chocolate and white chocolate chips, folding them in with a rubber spatula. Then add in your dried raspberries and fold those in.

Use a small ice cream soup (or your hands) and place the scoops of cookie dough on your prepped baking sheets.

Bake for about 9 - 11 minutes or until the edges are golden brown. Let the cookies cool down a bit and then move the cookies to a wire wrack to cool completely. If the center looks unbaked, don’t panic, these have a chewy texture where it is crunchy around the edges!

Alternatively, you can definitely freeze the cookie dough balls and bake as you want to eat them. They will need more like 12 - 14 minutes to cook from frozen.