Mmmm...these were great!! Chocolate and Raspberries together in a cookie....yum! I don't know how they compare to Disneyland's, one day I will have to do a taste test, but they were well liked here. I used some seedless, freezer jam I made from our raspberries.
John's Rating: 10!
Recipe from: My Baker Lady
2 1/2 C Flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cream of tartar
1/2 C butter, room temperature
1/2 C granulated sugar
1/2 C brown sugar
1 egg + 1 egg yolk
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
Raspberry Jam (I used about 4 TBSP)
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips
1. Cream the butter & sugars until light and fluffy. Add
egg/yolk, vanilla and almond extracts. Mix well. Add dry ingredients and
mix until just combined. Add white & semi-sweet chocolate chips.
2. Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T
of jam and cut it in using a butter knife. Be careful not to MIX it, or
your dough will turn pink, you want more of a swirl.
3. Take the jam swirled dough and scoop by spoonfuls (I used a large
melon baller/ice cream scoop) onto a cookie sheet lined with parchment
paper. Flatten slightly with the back of a spoon or spatula and place in
a 350° oven for 12-17 minutes. *Your bake time may be less depending on
the size of cookie you make. I wanted mine big and bakery sized, so
they took a little longer. Take them out when the edges are set but the
center is still puffy and soft. Cool on baking sheet 5 minutes then
transfer to a wire rack to cool completely.
4. Repeat steps 2 & 3 until all the dough is used.