Triple Chocolate Raspberry Cookies

• Vegetarian

• Produce

  • 1 1/2 cups Raspberries, frozen

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Butter or hard margarine

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Chocolate chips, semisweet
  • 3/4 cup Cocoa
  • 2 cups Flour
  • 1 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla
  • 3/4 cup White chocolate chips

Found on thereciperebel.com

Description

Ingredients

• 1 cup butter or hard margarine, cold
• 2 cups sugar
• 1 tsp vanilla
• 2 eggs
• 2 cups flour
• ¾ cup cocoa
• 1 tsp salt
• 1 tsp baking soda
• ¾ cup semisweet chocolate chips
• ¾ cup white chocolate chips
• 1½ cups frozen raspberries

Directions

• In the bowl of a stand mixer (or use a handheld), cream cold butter until smooth. If you need to let it warm up a bit, feel free, but I have had more luck with these with my butter still cold.
• Add the sugar and vanilla and cream together.
• Add the eggs and mix well.
• Add in flour, cocoa, salt and baking soda until combined.
• Stir in the chocolate chips, white chocolate chips and frozen raspberries (do not let thaw)*. Cover bowl with plastic wrap and let dough chill in the freezer for 30 minutes.
• Preheat oven to 325 degrees F.
• Shape dough into approximately 1 balls and place on a lightly greased cookie sheet. Bake for 10-13 minutes until the tops just appear dry and slightly puffed -- the cookie will sink down as it cools. Make sure you take them out just as they finish setting, because we dont want overbaked cookies.