It's really hard for me to resist buying baking supplies, especially when I find specialty items. I have drawers full of specialty chocolate chips, candies, flours and extracts. When I came across these raspberry flavored chocolate chips at an Amish market, I knew I had to have them. They look just like regular chocolate chips but pack a punch of sweet raspberry flavor. I knew they would be the perfect addition to a dark chocolate cookie.
Topped with pink pearlized Sixlet candies, these cookies make a colorful statement with a bold flavor profile. Wouldn't they be perfect for a baby shower (the Sixlets also come in pearl blue) or a spring dessert buffet?
Chocolate Raspberry Chip Sixlet Cookies
adapted from Food Network's Chocolate Chocolate Chip Cookies
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa (I used Dagoba)
1 cup semi-sweet chocolate chips (I used Ghiradelli)
1 cup raspberry flavored chocolate chips
pink pearlized Sixlet candies for decorating
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
In a medium bowl, combine flour, salt and baking soda. Whisk until combined.
In the bowl of a stand mixer, combine butter, both sugars, eggs, vanilla and cocoa until combined. Gradually add the dry ingredients until combined. Stir in the chocolate chips (do not add the Sixlets before baking or they will melt and lose the pearlized coating.)
Using a medium cookie scoop, scoop the dough onto the baking sheets, about 2 inches apart. Bake for 10 minutes. Remove from oven and immediately press a few Sixlets into the tops of the cookies. Cool for 5 minutes on the cookie sheet, then transfer the cookies to a wire cooling rack.
Makes about 30 cookies.
