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Raspberry Chocolate Chip Cookies




  • 2 (10 ounce) packages raspberry-flavored semisweet chocolate chips, divided
  • 3/4 cup butter or margarine, softened
  • 3/4 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped macadamia nuts


  • 1 cup sifted confectioners' sugar
  • 3 tablespoons raspberry-flavored liqueur
  • Burgundy paste food coloring


  1. Heat oven to 375 degrees F.
  2. For cookies, place 1 package of chocolate chips in a small microwave-safe bowl.
  3. Microwave on medium-high power 1 minute; stir.
  4. Microwave 1 minute longer; stir until melted.
  5. In a large bowl, cream butter and sugars until fluffy.
  6. Add eggs and vanilla extract; beat until smooth.
  7. Stir in melted chocolate.
  8. In a medium bowl, combine flour, baking soda, baking powder, and salt.
  9. Add dry ingredients to creamed mixture; stir until a soft dough forms.
  10. Stir in remaining package of chocolate chips and macadamia nuts.
  11. Drop tablespoonsful of dough 2 inches apart onto an undressed baking sheet.
  12. Bake 7 to 9 minutes or until bottoms rare lightly browned.
  13. Transfer cookies to a wire rack with wax paper underneath to cool.
  14. For icing, combine confectioners' sugar and liqueur in a small bowl; stir until smooth.
  15. Tint burgundy.
  16. Spoon icing into a pastry bag fitted with a small round tip.
  17. Pipe icing onto cookies.
  18. Allow icing to harden.
  19. Store in an airtight container.

Yield: about 7 dozen cookies.

Posted by Marla at Recipe Goldmine 11/25/2001,1:28 pm.

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