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;
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.
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.
