There are few things I enjoy more than raspberries and chocolate. There, I said it. Maybe when my husband brings me raspberries and chocolate. When my favorite coffee shop brings out their raspberry mocha every February, I feel like its my birthday. I need to stop talking about it now because I may start drooling on my keyboard, and that would be bad. I don't think my husband will let me get a new one!
These were modified from a recipe from Taste of Home's Complete Guide to Baking
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
3/4 cup chocolate chips, melted and cooled
1/2 cup fresh raspberries, pureed
3 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup cappuccino chips
Preheat oven to 375 degrees. Measure flour, baking soda, and salt in large bowl and set aside. Cream butter and sugars until light and fluffy. Add eggs, one at a time and beat well after each addition. Mix together raspberry puree and chocolate. Add to sugar, egg and butter mixture. Slowly add flour to mix. Mix in until combined. Add cappuccino chips.
Drop by spoonfuls 2 inches apart on baking sheet. Bake for 10-12 minutes. Cool on wire rack.
I'm linking to Sweet Tooth Friday and Sweets for a Saturday.