Instructions

1. Preheat oven to 350 degrees and prepare your baking sheets lined with parchment paper.
2. In a bowl, mix flour, baking soda and alt. Set aside.
3. In a mixer bowl, preferrably with a paddle attachment, cream butter, granulated and brown sugar until fluffy, for about 3 minutes. Add the egg, and vanilla extract until blended. Using a wooden spon, gradually, stir in flour mixture until incorporated. Refrigerate for about 10 minutes until firm.
4. Using a spoon, scoop dough and place on prepared baking sheet leaving about 2 inches in between each. Bake in preheated oven until light brown for about 7 to 12 minutes or until brown. Immediately top each cookie with a chocolate chip, pressing down gently.
5. Let cool for about 10 minutes before transferring to wire rack to cool down completely.
6. In a small bow, combine raspberry preserves and corn syrup and drizzle over the cooled cookies.
Recipe by on.
Microformatting by hRecipe.