So we’ve been on a quest for a really good chocolate chip cookie recipe. Most of the ones that you get out of books are good but we were looking for a great one. Even going and getting cookies from bakeries they came up a little short. We’ve looked and looked all over the internet and finally found a great chocolate chip cookie recipe. We only changed it a little. Since we are at high altitude it is really important to add more structure to your cookies, meaning you need to add more flour. If you are at sea level just take half a cup of flour out of the recipe. There are a lot of chocolate chips in this recipe but it turns out really good. Photos are Below. You should definitely try these Chocolate Chip Cookies. They are awesome.
I always get high praise for these Razz-Ma-Tazz bars though. They are really good if you like almond and raspberry. Even though I took this recipe straight from Nestle, I use Ghirardelli white chips. For those who need gluten free products, Ghirardelli is a great brand to chose. When I make these I usually do it in a cookie sheet and triple the recipe.
Adapted from "Nestle Collection", also on https://www.verybestbaking.com/recipes/105108/razz-ma-tazz-bars/
½ cup (1 stick) butter
1 cup white chips
2 large eggs
½ cup granulated sugar
1 cup flour
½ teaspoon salt
½ teaspoon almond extract
1 cup white chips (those remaining in the bag)
½ cup raspberry or blackberry jam (seedless if you want)
¼ cup sliced or slivered almonds (or as much as you want)
Preheat oven 325 degrees
Grease and flour (or sugar) 9x9 baking dish
Melt butter in saucepan or in microwave (in a microwave safe bowl)
Add first cup of white chips to butter and let sit for a couple minutes. You want the chips to melt in the butter so after a few minutes I'll stir it a little to see if it has. Sometimes I need to add more heat so they all melt.
Beat eggs until they lighten in color.
Add sugar and mix again til slightly foamy, a few minutes.
Stir in butter-white chip mix.
Add flour, salt and almond extract and mix until well combined.
Carefully spread ⅔ of the mixture into bottom of pan. You want to try and spread it as evenly as possible, filling in the bottom. While it will melt and spread a little in the oven, it won't spread that much.
Bake 15-17 minutes or until the edges turn a light brown.
Heat jam in microwave to make it spreadable, 30-50 seconds. (Sometimes I have to repeat this a couple times)
Spread jam over warm bottom crust.
Stir the rest of the white chips into the remaining batter.
Drop spoonfuls of batter over jam.
Sprinkle with the almonds.
Bake for 25-30 minutes or until slightly browned on top.
I like trying new recipes. I have friends with the same world view.
One of my friends tried these Lemon White Chocolate Cookies, and made a huge “mistake”.
She was making these cookies for the first time and read the ingredient list wrong. Instead of 1 Tablespoon of lemon juice, she put in 1 Tablespoon of lemon extract. Yep, you read right, lemon extract. The cookies turned out with a very strong lemon flavor with the white chocolate smoothing it out. For those of us who like lemon it was actually really good. The next time she made them, she decided to follow the recipe because if they turned out good with the extract they should be good with the right ingredients, right? Wrong! They were okay, I guess. Kind of bland with no real depth to them. Nothing special.
So she went back to the book, scratched out juice and wrote in extract. Now I have a great lemon cookie recipe because she didn’t read the recipe right. I don’t put in the nuts because some people are weird and don’t like nuts in cookies but if you want to try it the recipe recommends walnuts or cashews. I hope you enjoy these Lemon White Chocolate Cookies as much as I do!
This recipe was adapted from the book Nestle Collection. It’s an awesome book, and fairly inexpensive on amazon (I think it’s out of print).