Razzamataz Cookie recipe
This hot chocolate raspberry cookie recipe is a great way to use your RV oven and get other campers to gather ‘round your campfire.
Why Razz?
A few years ago my friend Susanne shared a Pioneer Woman recipe for hot cocoa cookies. At the time, we owned a bed & breakfast and we provided several flavors of cocoa for our guests. Therefore, it was easy to experiment with all the flavors. Each had its charm. The one I liked best, however, was made with raspberry cocoa.
Texture
I was also a big fan of the Alton Brown show Good Eats. One of my favorite episodes is “Three Chips for Sister Marsha.” In that episode, Alton made chocolate chip cookies three ways: thin, puffy, and chewy.
I myself like my chocolate chip cookies chewy, and a little puffy. So, armed with the tips Alton shared, I got to work on my own tweak of the recipe.
Ingredient Notes
I’ve mentioned before that I really like the caramel-ish flavor and chewy texture from using brown sugar. I also use bread flour for these cookies to give them a chewy, moist texture.
There are advantages to both butter-flavored shortening and real butter, so I use both. Refrigeration is key to keeping the butter from melting too quickly and winding up with crispy, thin cookies.
Award-Winning
A little brag time: this recipe won two blue ribbons at the County Fair when I entered them in 2014; as a baked cookie and as a jar mix.
Razzamataz Recipe
1 stick butter at room temperature
1/2 cup butter flavor Crisco
1 cup firmly packed brown sugar
2/3 cup baker’s sugar
1 tsp vanilla
2 eggs
1 tsp salt
1-1/4 tsp baking soda
4 ounces raspberry cocoa mix (about 1/2 cup)
3 cups bread flour
2-3 cups white chocolate chips
Cream
Butter, Crisco, and sugars
Beat In
Vanilla and eggs
In a SEPARATE bowl mix together
Salt, soda, cocoa mix, and flour
Add In
Flour mixture slowly until incorporated
Chocolate chips
Chill Out
Chill in refrigerator about an hour
Scoop and Bake
Use medium scoop
Bake at 350 degrees for about 11 minutes
Cool
About 2 minutes before removing from sheet
