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well I promised y'all a wonderful recipe
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for a chocolate cookie didn't I well
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let's get started on it I've got two
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sticks of butter that are room
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temperature here in my bowl I'm gonna
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add a half a cup of light brown sugar
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I'm gonna add one cup of granulated
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sugar and let's just beat that until
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all right so this is nice and creamy
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I've got four eggs all right
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I'm gonna add one egg at the time turn
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that up a little bit and just cream
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cream okeydoke now I'm gonna add a
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now I'm gonna measure out our flour
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we're gonna need two and a half cups of
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flour for our cookie there we go
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that's one two and a half and I'm gonna
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add 1/3 of a cup of Dutch process cocoa
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powder and one teaspoon of baking powder
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now I'm just gonna incorporate these dry
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ingredients and I'm gonna beat them in
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to our creamed butter okay
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a little bit more I'm gonna do this in
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like three different additions rather
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than dumping it in and all at one time
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and flower flying all up in my face I'm
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gonna slowly add this and the last of
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our dry ingredients okay I got our
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beater it's pretty clean
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I've got one more ingredient to add to
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them and that's just something that us
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girls can't resist this is chocolate
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y'all that's filled with a raspberry
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cream now I'm using one six ounce bag
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and I'm gonna fold those in to our
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batter I mean chocolate and raspberries
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they just go together so this batter is
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wonderful all you got to do is put it on
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a greased baking sheet a teaspoonful put
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it in a preheated 350 degree oven and
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cook it for 12 to 14 minutes and then
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you want to set them out on a rack and
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let them cool and I've got some down
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here cooling for us so in my bowl I've
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got one and a half cups of
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confectioner's sugar and I'm gonna pour
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in two tablespoons of milk and I'm sure
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you've guessed by now we're gonna make a
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glaze for this wonderful chocolate
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raspberry cookie now all we're gonna do
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at this point is add one tablespoon of a
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seedless raspberry preserve now this
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will make it nice and smooth mmm so
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we're just gonna keep those flavors
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going from the inside of that cookie to
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and you can see it that glaze looked
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awfully thick until I added the
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raspberry preserves and you can see how
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they thinned it out that it's just
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bright just to just squirt it on top of
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that cookie all right now I'm gonna
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transfer this to a plastic baggie just
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gonna pour it in seal it up snip that
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end and you don't want to make too big
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of a hole and then we're just gonna
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squeeze this glaze under our cookies
