After channeling my inner Mickey Rourke and physically wrestling the remains of the Oh! Nuts dried raspberries from CK’s snack happy little hands, I was finally able to put what was left of those tasty red morsels to use in my kitchen. I often make raspberry lemon muffins on the weekends, and they were on my mind while we were rushing to meet Anna for brunch on Sunday.
During the seemingly never-ending escalator ride up to the street in Porter Square it dawned on me that raspberry and lemon combined in a cookie would probably be just about as good as it gets. Then I realized that they absolutely had to include chocolate too. So Raspberry Lemon Chocolate Chip Cookies came into “being,” if you will, on the subway.
Hot from the oven the dried raspberries are tender and give the impression that you’re eating bites of fresh jam. The combination of lemon and chocolate is decadent to say the least so make sure to have a glass of milk or two within arms reach.
Raspberry Lemon Chocolate Chip Cookies
Makes 15 large cookies
1/2 stick unsalted butter, softened
6 tablespoons white sugar
6 tablespoons packed light brown sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup chocolate chunks or chips
1 cup dried raspberries
Zest of 1 lemon
Preheat the oven to 375 degrees.
In a medium bowl, using an electric mixer, beat the butter, sugars, salt, lemon zest, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Stir the chocolate chunks and dried fruit into the dough.
Using an ice cream scoop shape the dough into 1 1/2 inch balls and drop them about 3 inches apart onto a silpat lined baking sheet. Bake for 10-12 minutes, or until edges are golden. Let sit for 2 minutes, then transfer to a wire rack to cool completely.