Hot Mouth-Sex Cookies

…or Triple Chocolate Raspberry Cookies.

These are probably the most decadent, over-the-top cookies I've ever made. They're indulgence. They're almost sinful.

They're for rare occasions -- they're too much to eat more than maybe two, and are meant to be shared. They usually get made as gifts or when I want a general crowd pleaser, assuming the crowd love chocolate (and if a crowd doesn't love chocolate, I'm not sure I want to be in that crowd).

The original recipe (and name) for these cookies was given to me by an online friend who I often shared and swapped recipes with. I made it once when I got it, two years ago, and it was pretty damn good. Last year, though, I discovered that the ingredients used no longer existed, so I had to improvise/modify the recipe. I believe these modifications led to an even tastier cookie, but none of it would be possible without Jen.

Originally there were no real raspberries in these cookies -- the old raspberry-chocolate swirl chips were all that lent these cookies their bittersweet berry tang. I added raspberry extract to even out that flavor and keep it sweet.

And honestly, take a clue from the name -- serve these warm, if you can.



Hot Mouth-Sex Cookies

Ingredients:
1 cup butter -- softened
3/4 cup baker's/superfine white sugar
3/4 cup brown sugar

1 tsp vanilla extract
1 Tbsp raspberry extract
2 eggs -- room temperature

1/4 cup cocoa powder, unsweetened
1 oz. crushed Just Raspberries

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt

1/2 bag high-quality ilk chocolate chips (I prefer Guittard over any other brand, for size, fat content, and flavor)
1/2 bag Hershey's Special Dark Chocolate Chips

Directions:

1. Preheat oven to 350F.
   
2. Cream the butter, white sugar, and brown sugar until smooth.
   
3. Add the vanilla and raspberry extracts and eggs. Cream smooth.
   
4. Slowly add the cocoa powder and Just Raspberries to the mixture. Be careful, if you mix this on too high of a speed or put too much in, you'll be inhaling chocolate and raspberry dust. Mix evenly into the creamed mixture so that it is again smooth.
   
5. Add the dry ingredients to the wet mixture one cup at a time, mixing by hand.
   
6. One half-bag at a time, mix in the chocolate chips. Mix evenly.
   
7. Place in tablespoonfuls on ungreased cookie sheets and bake for approximately 9 minutes.

Enjoy!