1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup lightly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1 teaspoon baking powder
1 tsp raspberry extract
Preheat oven to 350 degrees F. Lightly grease baking sheets.
With an electric mixer, beat butter and sugars together at medium speed until fluffy. Add eggs, raspberry extract and vanilla, beating well.
In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake 12 to 14 minutes.
Ok, first off is the disclaimer: this recipe isn't terribly thrilling. The cookies aren't bad by any stretch, just not so great. The texture wasn't what I had been led to believe it would be and they weren't really chocolatey enough for my tastes. They didn't spread at all, so they were kind of dense and they weren't chewy like they were said to be. I got the recipe from Paula Deen, removed the chocolate chips and added raspberry extract. The flavor was all right (although it could use more chocolate and... something. I probably should have put some chips in.), but the texture was rather lacking and they didn't look anything like the pictures on Food Networks website (even taking into account the lack of chips). I don't know what went wrong, maybe someone can tell me. One odd thing was the recipe didn't call for salt. I was thinking that could have been the flavor problem, but I used salted butter, so there was some salt in there. Anyway, here it is.
I did them up just like normal, butter and sugars, creamed. Vanilla and raspberry extract, then eggs. Well, just the one since I halved the recipe. Mixed that together. I added the dry ingredients. Now I didn't mix them together ahead of time, but I almost never do and it's never made a big difference before. I did mix them together after dumping them all in... that should count, right? Right. Ok. Mixed that up. This is some seriously stiff dough here. Feels like a fudgey butter cream frosting. You know, the kind you can't spread so you have to press pieces of it to the cake? Like that. So then I dropped tablespoons of it onto a parchment lined baking sheet and baked them up. They barely even changed shape. They still had the finger dent from when I popped them out of the tablespoon. On the plus side, this one looks like the Millennium Falcon. Good thing I only made a half batch. Which I ate all of. Heh. So what happened? Why didn't they spread? Why aren't they chewy? WTF?