How to make it

  • Preheat oven to 350 degrees.
  • Sift together first 3 ingredients into a large bowl. Set aside.
  • In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding and gelatin, mixing well. Add eggs then the extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the chocolate chips, then raspberries (if desired), blending well.
  • Using a standard ice cream scoop (2 oz) or rounded tablespoon, drop dough on to an un-greased, parchment paper lined baking sheet.
  • For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-sized cookies, bake 12-14 minute. After one minute, transfer from pan to wire rack to cool.

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