Ingredients:
2 1/2 cups Flour
1/3 tsp baking soda
1/4 tsp baking powder
1/4 tsp cream of tartar
1/2 cup butter, room temperature
1/4 cup sour cream
1/2 C granulated sugar
1/2 C brown sugar
1 egg + 1 egg yolk
1/4 tsp salt
1 tsp vanilla
1 tsp almond extract
Raspberry Jam (I used about 4 TBSP) + 1/4 cup of white chocolate chips, melted.
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips
optional 1/2 c. coconut flakes
Directions:
Cream the butter and sugars until light and fluffy. Add egg and vanilla. Add sour cream. Mix well. Add dry ingredients and mix. Add chocolate chips.
In a heat proof bowl, melt 1/4 cup of white chocolate chips. Once melted, add raspberry jam to the mixture and mix well.
Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T of the jam mixture and fold it in. Be careful during this step not to MIX the jam into the dough, or your dough will turn pink-you want more of a swirl. That's why we do it a little bit at a time.
Drop by spoonfuls onto a cookie sheet, flatten slightly, and place in a 350° oven for 10-12 minutes.
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| Cookies All Baked! |
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| Close Up |
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| Cream Butter and Sugars |
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| Add remaining ingredients except chips and jam |
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| Melt White Chocolate in Microwave |
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| Swirl in some jam |
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| Divid batter and jam and swirl in jam lightly |
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| BAKE! |
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| IN THE OVEN |
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