Disneyland's White Chocolate Raspberry Cookie
- 2 1/2 cup flour
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. cream of tartar
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg + 1 egg yolk
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 4 Tbsp. raspberry jam
- 3/4 cup white chocolate chips
- 3/4 cup semi-sweet chocolate chips
Cream the butter and sugars until light and fluffy. Add egg/yolk, vanilla and almond extracts. Mix well. Add dry ingredients and mix until just combined. Add white and semi-sweet chocolate chips.
Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T. of jam and cut it in using a butter knife. Be careful not to MIX it, or your dough will turn pink, you want more of a swirl.
Take the jam swirled dough and scoop by spoonfuls (use large melon baller/ice cream scoop) onto a cookie sheet lined with parchment paper. Flatten slightly with the back of a spoon or spatula and place in a 350 over for 12-17 mins. Your bake time may be less depending on the size of cookie you make. Take them out when the edges are set but the center is still puffy and soft. Cool on baking sheet 5 mins. then transfer to a wire ract to cool completely.