This upscale take on the traditional chocolate chip cookie has a pleasing texture from the cornmeal and a unique flavor from the raspberries. It's worth the effort to find them! Ingredients 1 3/4 cup all purpose flour 1/2 cup cornmeal 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup butter room temperature 1 cup sugar 1/2 cup brown sugar 1 large egg 2 teaspoons vanilla extract 2 cups chocolate chips 1/2 cup freeze-dried raspberries (find at Sprouts/Sunflower Market)

Instructions
Preheat oven to 350F.
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg, followed by vanilla extract.
Gradually, with the mixer on low speed, blend in the flour mixture until the dough comes together. Stir in chocolate chips and freeze dried raspberries. The dough will be quite stiff.
Shape dough into 1-inch balls and place onto prepared baking sheet, allowing about 2-inches between cookies to allow for spread.
Bake for 10-13 minutes, until cookies are lightly browned and set. Allow to cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.

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Yields: 36 Servings