White Chocolate and Chocolate Raspberry Chip Cookie

Background

The original recipe came from a former athletic trainer at Caltech and was a Reeses Chocolate and Peanut Butter Chip recipe. I changed the dough ingredients slightly to make a thicker cookie, and use white chocolate chips and the raspberry flavored chocolate chips that Hershey's makes.

Recipe

1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 tsps vanilla
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
10 oz. bag of Hershey's raspberry flavored chocolate chips
11 oz. bag of Ghiradelli's white chocolate chips

Cream butter and sugars together until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, soda and salt. Blend dry ingredients into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 F for 10-11 minutes. Do not overbake! Cool on rack. Makes about 4 dozen.

Notes

I strongly urge you to use the best quality white chocolate chips (like Ghiradelli) you can find - the taste of fake white chocolate is nauseating.