Raspberry Swirl Chocolate Chip Cookies

November 26, 2010

I hope that everyone had a safe, happy, stomach-filling, Thanksgiving! Ready for the holidays? I'm not. So far the spirit of the season has decided to make beeline away from me for now. But I think it has less to do with me feeling Scroogeish than the fact that my coffee pot cracked, and I'm feeling an increasing sense of paranoia over my blog disappearing again. *knock on wood*I can't begin to explain the sinking feeling that came over me when that happened. It literally felt as though I had been gutted. It's disheartening to think that almost two years of writing, photos, time, money, laughter and tears can be clicked away, just like that. Not to mention the fact that I don't even know if captain Sig has had a chance to take a look around yet. :-)

With that aside. Please allow me to present you with some deliciously, adorable cookies. I took the same cookie recipe that I used in the mint chocolate chip cookies, omitted the peppermint extract, and added Nestlés dark chocolate raspberry swirl chocolate chips. I confess that I found the package of limited-edition chips far inside the dark depths of my Narnia-like cupboard. I really wanted to try them in a recipe, so I averted my attention away from the expiration date. As long as they're baked in a 375F oven, it's perfectly safe, yes? I'm still alive, although I haven't heard yet heard back from one of my friends...

If you don't have a bag of outdated dark chocolate raspberry swirl chocolate chips, these soft, chewy cookies are the perfect blank canvas for just about anything you want to add. The classic mint version was spectacular, but feel free to throw in anything. I think dark chocolate and toffee would be a great combination!

Raspberry Swirl Chocolate Chip Cookies
*printer friendly Recipe*

1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking Soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1/4 teaspoon of pure almond extract
1 1/2 cups of Nestlé dark chocolate raspberry swirl chips (feel free to add your personal favourite chocolate.)

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and almond extract. Beat to combine, scrape down the sides of the bowl.
Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate by hand. Cover and refrigerate for an hour. *You don't have to chill the dough if you are in a hurry.*

Preheat the oven to 375F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and roll them into balls. Leave about 2 inches between each ball. Bake for 8-9 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for about 5minutes before removing.

Yields about 18-20 cookies


  1. I don't have a bag of raspberry swirl chocolate chips, but these look delicious! They are very pretty too (as usual;).
    Oh, and I know that feeling, Valerie. It is gut wrenching, and for the exact reason you mentioned. All that work and love gone in a second. That's scarier than me and I'm a witch (smile)...
    Hope you had a relaxing day yesterday too, Valerie.
    XO, Stella
    p.s. I think you need to send that cranberry short bread cake straight to Sig's inbox. I might make a version of it tomorrow based on your recipe here...

  2. Thanks, Stella :~)

    I have a feeling that you're going to love that cranberry cake.

  3. Mmm..I love raspberries! I thought there were actual raspberries in the cookies at first, and I wondered how you'd managed to keep them from collapsing. Now I realize it's the (outdated) chips that did it! They look yummy--those cookies look nice and chewy. Such beautiful photos too--looks like you and your camera are getting on well.
    p.s. I'm having some odd commenting issue, so pardon me if this shows up 12 times!

  4. These cookies look so amazing, I think I'll have to go on a hunt for raspberry swirl chocolate chips! (Sometimes I get obsessed about these things.) Failing that, I like your suggestion about using toffee. And of course all of this has to wait until I get my oven back!

  5. These look SO good! Ive not had cookies like this before!

  6. Wow rasberry swirl chocolate chip cookies look and sound delicious!

  7. Where can you find the Raspberry Swirl Chips?? i haven't seen them before... The cookies sound AMAZING!

  8. Hey Valerie, I'm just here to see if you've posted anything. Even though you didn't I just wanted to tell you that I dreamed about you last night. Nothing freaky and I can't remember the dream-I just thought it was funny/weird (smile).
    I hope you're doing okay-or good:)

  9. Hi, Jessica!
    I bought them about one year ago at the grocery store (I believe they were a limited edition.) I have not seen them since, but these cookies have the perfect texture and should be good with any kind of chips, nuts, or candies. :-)

    Hello, Stella!
    I hope it involved cooking, a boat, and a frigid sea. :D


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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