Heart O' Winter Cookies (Raspberry Chocolate Chip)

Last week, Texas got a fine dusting of snow. Even calling it a dusting would be generous considering what we Canadians have to deal with on a regular basis.  Still, I don't think many would disagree that winter is being quite the little wench this year, with her arctic chill and what have you.  While Toronto is generally spared the more brutal temperatures and snowfall that cities like Edmonton, Winnipeg or Montreal get, this year has been pushing the boundaries some.  Having grown up in Quebec myself, I thought by now I'd be a quasi-expert at surviving winter.  Yet, just this Monday I was making my way through a shaken snow-globe of a city wondering where I went soft.  

The wintry weekends in Toronto are no better.  Every time I look out my 4th storey bedroom window (see above picture) snow and shingle are a bleak reminder that there are still three more months left of winter.  There are only so many times I can look out that window before I start to go mad. The way I see it, I've only got two options really:

Option 1:  I can skip town and become a massive fan-girl for my favourite band of the week Shovels & Rope, trailing them as they make their way through Louisiana, Alabama and Georgia. I'd have to change my identity and maybe get a broad hat.
Option 2: I can bake the world's best cookies, share my recipe with you all and just suck it up. Reminding myself with every chew that maybe there is a certain cruel beauty in the harshness of winter.

I think for now I'll stick with option 2.  Here's the recipe for the world's best cookie, half taken from the classic Joy of Cooking 75th Anniversary Edition cookbook, half improvised.  I call them Heart O' Winter Cookies, as they serve as reinforcements.  Hope you like them!

Heart O' Winter Cookies (Raspberry Chocolate Chip)
Adapted from Joy of Cooking 75th Anniversary Edition

Preheat oven to 350 F. Line a baking sheet with aluminum foil


1 cup + 2 tbsp. of flour
1 tsp. of baking powder
1/2 cup of unsalted butter, soft
1/2 cup granulated sugar
1/2 cup of brown sugar, packed
1 egg
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
3/4 cup walnut bits
1 small container of fresh raspberries


1-In a medium-sized bowl, combine all-purpose flour and baking powder. Set aside.
2-In a large bowl, mix together soft butter, granulated sugar and brown sugar until smooth.
3-Add egg, salt and vanilla to large bowl and mix until well-combined. Stir in your flour mixture until everything is blended and a dough forms.
4-Fold chocolate chips, walnuts, and raspberries into your cookie dough.  Roll dough into ice cream scooper-sized balls and bake them on the middle rack of the oven for about 15 minutes.

A note on the raspberries:  They will make your mixture very wet, so either scale back on them (use 1/2  a container) or do like I did and use the full container but make sure to bake for the whole 15 minutes.  Check on them to make sure they don't get too crisp.  Tops and bottoms should be golden, but the insides will be chewy.  The raspberries might make them a bit of a challenge to peel off, but you're a trooper. You're surviving winter, after all...