O – M – G ! Fresh raspberries meet freshly baked homemade chocolate chip cookies – Can you even imagine the yumminess?!?!
I was a little skeptical about trying this, but I wanted to do something a little different…
something a little extra special…
You see I have a very special house guest arriving tonight. My sweet McSister, Kelly.
And what kind of hostess would I be if I had no fresh cookies on hand??!! (And besides – last week’s batch of chewy oatmeal raisin cookies has vanished, so we needed a fresh stash for my hungry guys.) 🙂
All I did was take my standard chocolate chip cookies recipe and fold in some fresh raspberries.
In order to avoid making a big pink, smooshy mess of the dough, I simply added a fresh raspberry to each ball of cookie dough as I formed it assuring that some of the berry remained in tact and the rest spread around to flavor more of the cookie.
If you love red raspberries, you are going to go crazy for these!
I hope my McSis likes them.
In case you are wondering why Kelly is so special…
Well – besides being an incredibly amazing woman, hospice advocate, and the best dirty martini maker east of the Mississippi, Kelly saved my life…
At least that’s the way I see it.
Several years ago, I was on a business trip to our Northeast PA office in Wilkes-Barre, PA. It was a newly acquired entity to our business, and I didn’t know many of our new employees. I don’t remember a lot of the details of the trip, with the exception of one biggie – the town decided to flood during my trip.
It was scary! People were being evacuated, businesses were closed, and I was very anxious to get home.
Problem was – every road that led back home was flooded – even the major interstate. Try as I might to drive home, I kept getting turned around and blocked by rushing water.
Giving up, I found the first hotel in the town I was in when I got stuck, but alas no room at the inn… At every place I tried….
Kelly was one person in this area that I had talked to at least a couple of times. I had her number in my cell phone, and I called her, practically in tears, seeking direction.
Kelly calmly informed me that she lived on “high ground” near the Pocono Mountains, and didn’t even hesitate to guide me, road by road, turn by turn, to her home, welcome me in with a hug as if we’d been friends for life, provide me with a soft, warm bed, some simple delicious food, and the best dang dirty martinis I have ever ever ever had (and I’ve had my share!)
Another co-worker had been evacuated from her home, so Kelly invited her to join our “party.”
That night, three ladies – all with last names that start with Mc – became “sisters.”
We laughed, we cried, we drank, we ate, we hugged, and we formed a bond that I will never ever ever forget.
My sweet Kelly has moved away from that area to a warm southern climate where her hubby got a new job, but she is still a valuable member of our company’s hospice team and a lifelong friend. So when she informed me she was heading to Mars to visit our HQ office, there was no questions where she would be staying. Her room is waiting. Cookies are baked. Olives are ready to be stuffed with blue cheese to float in martinis.
And my hubby will finally get to meet my McSister, Kelly.
Love you buddy!
Fresh Raspberry Chocolate Chip Cookies
4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
3 cups Nestle Semi-Sweet Chocolate Chunks (1 1/2 bags)
2 cups fresh red raspberries
With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.
Fold in chocolate chunks. Refrigerate dough for at least 2 hours or up to 2 days.
When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter. Make an indentation with your thumb and place a fresh raspberry in the indentation. Squeeze together, shape and flatten slightly. Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.
To make eating these even more special, enjoy with a nice glass of Port wine. Oooooo Laaaa Laaa!
Cheers & Hugs,