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Friday, November 6, 2009

CHOCOLATE RASPBERRY CHIP COOKIES

INGREDIENTS:

2 1/4 cup flour,
1 teaspoon baking soda,
1 teaspoon salt,
1 cup butter, softened,
3/4 cup sugar,
3/4 cup packed brown sugar,
1 teaspoon vanilla extract,
2 eggs,
2 cups raspberry chocolate chips;

DIRECTIONS:

Combine all the ingredients minus raspberry chocolate chips. Refrigerate for 1 to 2 hours. Preheat oven to 375 F.
Shape dough into small balls and place onto ungreased baking sheet; press lightly with the
bottom a glass; top each cookie with few raspberry chocolate chips and press lightly; bake for 10 to 12 minutes.


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