#32. Raspberry Chocolate Chip Sugar Cookies

I have this thing about fruit in desserts.

Empirical experience (i.e., a lifetime of eating and enjoying pies and tarts) has shown me that apples, strawberries, peaches, etc., etc., can form the basis of absolutely terrific desserts.

For some reason, however, the healthfulness of fruit leads me to have an irrational hang-up about its ability to bring a confection to the next level.  

But that's exactly what the addition of fresh raspberries did to a standard sugar cookie.  Their slight tartness was well-matched by the tang of the cream cheese (the key, btw, to an exceptionally moist cookie). Furthermore, the berries' innocent botanical sweetness was also a lovely contrast to the headier sugary notes of the chocolate chips. 

Serve with chilled milk during an early evening picnic or hot Earl Grey tea if consuming them in the comfort of your highly air-conditioned home.

Ingredients

• 3 cups all-purpose flour 

• 1 and 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup room temperature unsalted butter

• 2 ounces room temperature cream cheese

• 1 cup  granulated sugar

• 1 large egg, at room temperature

• 2 tsp pure vanilla extract

• 1 cup fresh raspberries

• 1 cup milk chocolate chips

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper.

2. In a large bowl, combine flour, baking powder, and salt. Set aside.

3. In a mixer bowl, cream butter, cream cheese, and sugar using an electric mixer.

4. Add in egg and vanilla extract until thoroughly combined.

5. Gradually (a good rule of thumb is 1/4 cup at a time) beat in dry ingredient mixture.

6. Add in raspberries and chocolate chips using a spatula.

7. Place golf-ball size scoops on baking sheets about 1.5 inches apart.

8. Bake for 12 minutes or until edges are brown but middle are moist.