Tuesday, October 2, 2012

Double Chocolate Raspberry Macadamia Nut Cookies

Aren't these gorgeous?


I discovered this combination at Books-A-Million of all places many years ago. Are they even open anymore? I can't even be bothered to google and find out. 

I was reading another raspberry cookie recipe recently, and they used frozen raspberries. Frozen? Of course!! The raspberry flavor wouldn't get lost in the dough, and I knew this would be much better than any kind of jam.  I knew I had to make these cookies.


I love this semi-sweet chocolate, white chocolate, raspberry, and macadamia nut combination. I have thought about it for years. YEARS. And I never forgot. And now I share the recipe with you.

Double Chocolate Raspberry Macadamia Nut Cookies
  • 2 sticks unsalted butter
  • 1c light brown sugar
  • 1/2c granulated sugar
  • 1tsp vanilla
  • 2 eggs
  • 2 1/2c flour
  • 1tsp baking soda
  • 1tsp salt
  • 1c white chocolate chips
  • 1/2c semi-sweet chocolate, broken into LARGE chunks
  • 1/2c frozen raspberries, broken apart
  • 1/2c macadamia nuts, chopped

Preheat oven to 350 degrees. Have two baking sheets ready to go with *silpats or *parchment paper. 

Cream your butter and sugars.

Add in the vanilla and eggs. Mix for a minute or two.

Add in the flour, baking soda and salt. Mix for a minute or so.

Add in the chocolate, fruit, and nuts. Stir until combined.

Drop batter onto prepared baking sheets. Bake until light brown around edges. I used a large cookie scoop, so it took about 13 minutes for my cookies to bake. Remove pan from the oven, and let the cookies continue to bake on the pan for another five minutes or so before you move them to the cooling rack.


*I never recommend nonstick cooking spray. It makes your pans look like shit because you can never completely clean it off. If your baked good has enough oil or butter in it, you don't even need the silpat/parchment. It should slide right off the pan.

 
 
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