You know, I keep a very well stocked kitchen. I have what seems like a drawer full of different chocolate chips. You never know when you might need those cinnamon chips or white chocolate chips. I always have regular semi-sweet chocolate chips; I buy the gigantic bag at Costco. It does seem that whatever chip I do need for a specific recipe I don’t have on hand. How does that happen?
Today I decided that I was going to try and use up some of the chips that I had. Years ago I used to buy chocolate raspberry chips made by Hershey’s. They were awesome. And just my luck, the company discontinued them. I hate when I love something that becomes unavailable. At some time I picked up Hershey’s Dark Chocolate filled with Raspberry Baking Chunks. I knew they wouldn’t work quite the same way as the other chips that I loved, but it was worth a shot.
I ended up making the cookie recipe that is on the back of the package, mainly because these had been in my cupboard for who knows how long and I’d never used them up. It’s basically a butter cookie recipe with cocoa powder and the chocolate chunks. The dough was super light and fluffy, which I hadn’t expected. They baked up really well, weren’t too flat, and didn’t spread. I liked these cookies, but they chunks are a bit too artificially flavored. That was one thing that I loved about those chocolate raspberry chips, they didn’t have that fake flavor. I’m glad I gave these a try; now I have space so I can buy more different chips!
6 tablespoons butter, softened
1/3 cup shortening
½ cup brown sugar
1/3 cup sugar
1 egg
1-1/2 teaspoons vanilla
1 cup flour
1/3 cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
8 oz. raspberry filled chocolate chunks
Preheat oven to 350 degrees. Line baking sheets with silicone baking mats.
In a large mixer bowl, combine the butter and shortening and beat until smooth. Add sugars and stir until combined. Add egg and vanilla and beat until well blended.
In a separate bowl, combine flour, cocoa powder, baking soda and salt. Gradually beat into egg mixture. Stir in the chocolate chunks by hand.
Drop by teaspoonfuls on the prepared cookie sheets. Bake for 10-12 minutes. Allow to cool slightly on the baking sheet before removing to a wire rack to cool completely.
Recipe from Hershey’s
3 comments:
I'm sorry I missed those raspberry chips- they sound good!
Raspberries are my favorites! I will surely try this since we already harvested some raspberries yesterday. Thanks for the recipe. My kids will be great if they eat raspberry cookies.
Raspberries chocolates! Awesome! I should try this creative recipe. Maybe I could add some caramel syrup too the cookies to make it tastier and yummier. Thanks for sharing.
Post a Comment