Some cookies taste better with milk.
Other cookies make milk taste better.
These are the latter: Chocolate-Raspberry Chocolate Chip Cookies, also known as Nestlé Toll House® Chocolate Chip Cookies On Steroids.

These cookies smell so good that I almost ate the raw dough. ALMOST.

I started with everyone’s favorite chocolate chip cookie recipe, subtracted the nuts, and went a little crazy with the chocolate (and upgraded to dark chocolate chips) and some raspberry extract. Simple mods, but they worked out beautifully.

The Recipe:
Chocolate Raspberry Chocolate Chip Cookies
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 sticks butter
3/4 cup brown sugar
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1 package (12 oz) Hershey’s Special Dark chocolate chips
8 tbsp cocoa powder
5 tsp raspberry extract

Preheat the oven to 375. Mine actually made it to about 360 before the first batch went in, but if you’re careful and pay attention, the cookies will come out just fine.
In a mixing bowl, combine flour, baking soda, salt, and cocoa powder until the mix is well-blended and light brown in color.
Melt the butter in the microwave. Transfer to a large mixing bowl with the sugars, egg, vanilla extract, and raspberry extract, and mix until just blended (don’t overmix!). Gradually stir in the dry ingredient mixture, and work into a thick, sticky dough. Dump in the entire bag of chocolate chips, stir gently, and walk away from the bowl. Check your email, dry your hair, or otherwise occupy yourself for 5-10 minutes. When you return, the dough will be slightly less sticky, and ready to shape into cookies.
Unlike Toll House cookies, these aren’t really drop cookies. They don’t spread out in the same manner, and if you do just plop some balls of cookie dough onto the baking sheet, they’ll come out super thick and cakey. To get around this, roll out balls of dough (between 1 tsp and 2 tbsp in size, depending on how big you want the cookies to be) and smush them flat as you drop them on the baking sheet. Mine were about 3/8″ thick.
Bake for 8-10 minutes. My first batch took 10 minutes because the oven wasn’t done preheating, but the subsequent batches took 8 minutes or less.
Cool on the baking sheet for a few minutes, then transfer to a plate (or a wire rack if you have one) to finish cooling once the cookies are solid enough to transfer. And once they’re cool enough to not burn your fingers…not that I’d do that.
Serve with a tall glass of cold milk.

If you’re not a fan of raspberry – or if you really just want chocolate chocolate chip cookies – the raspberry extract is optional.

Also, if you happen to spill the milk, these cookies are a great vehicle for sopping it up. You know, in the interest of not being wasteful…or something.

Don’t cry over spilt milk. Just dip cookies in it.