chocolate

• Preheat oven at 375-degrees. Line jelly roll pan with foil and apply nonstick spray.
• In a large bowl, beat together the butter, egg yolks, and vanilla. In another bowl, stir together the flour, sugar, and salt. Gradually add the dry ingredients to the wet. If using something like a KitchenAid, by the end, the thick dough will likely require setting the beater aside and using both hands. Distribute the chocolate chips throughout.
• Press dough into prepared pan. Flatten evenly with palms. Prick surface all over with floured fork. Use a knife or bench knife to score the dough into finger-sized wedges.
• Bake for at least 20 minutes; the tops should just be turning golden, with the middle set and dry. Remove from oven. Immediately cut again following slash marks.
• Let shortbread cool. Cut again along slash marks. Use the foil to carefully lift the shortbread onto a cutting board to pull apart the pieces. Shortbread will keep in a sealed container for several days.

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• In a small bowl, combine flour, baking soda, and salt. Set aside.
• In a large bowl, beat together the butter, cookie butter, and both sugars until they are light and fluffy. Add the eggs one at a time. Add the vanilla.
• Gradually stir in the dry ingredients to form a cohesive dough. Fold in both kinds of chips along with the sprinkles. Cover the dough and chill in the fridge at least 2 hours, or up to a few days.
• Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Pour some sprinkles into a bowl.
• Use a scoop or spoon to shape the dough. Dip the top into the sprinkles and compress to coat. Place spaced out a few inches on sheet–they will spread!
• Bake 11 to 12 minutes, until set and golden. Let them cool for about 5 minutes on the sheet, then transfer them to a cooling rack. Store them in a sealed container at room temperature.

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• Preheat the oven to 375 degrees. Lightly grease the loaf pans.

Make the topping

• Mix the topping ingredients together until the mixture is very moist and crumbly. Set aside. If the kitchen is warm, place the bowl in the fridge.

Make the loaves

• In a large bowl, whisk together the melted butter, milk or half & half, and eggs.
• Measure the flour into a large bowl. Into separate bowls, place the chocolate chips and the raspberries. Add a generous scoop of flour to the chocolate chips and toss them to coat. Repeat with the raspberries. This coating will help them to resist sinking in the batter.
• To the remaining flour, add the sugar, baking powder, and salt. Gradually mix the wet ingredients into the dry. Fold in the chocolate chips, followed by the raspberries.
• Divide the batter evenly among the loaf pans. Sprinkle the topping over each loaf to cover, pressing it in slightly to help it adhere.
• Bake for 25 to 35 minutes; separated pans may cook faster. When done, they should be browned across the top and pass the toothpick test in the middle. Cool for 30 minutes. If using a large pan with four mini loaves inside it, run a sharp knife around the edges of each divot and then carefully tip the loaves onto a pan or counter. Set them on a rack to completely cool.
• Store loaves in a sealed container at room temperature or freeze soon after making. Eat at room temperature or warmed in the microwave.

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• Preheat oven at 400 degrees. Lightly grease a cookie sheet or line with parchment paper, or use a scone pan.
• Use kitchen shears or a knife to cut the fruit into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside to macerate.
• Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or a fork to cut it in. Don’t completely mix in butter, but leave some pea-sized pieces throughout. Stir in milk. Fold in the white chocolate chips followed by the berries.
• Flour hands to coat. Gently knead and turn the dough to incorporate the dry bits from the bottom of the bowl. Sprinkle dough with extra flour if it’s too sticky to work with.
• If using a cookie sheet for baking, pat the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges (or smaller), then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them; they will spread. Alternatively, press handfuls of dough into a scone pan, filling each empty space to the end to create even pieces. Sprinkle the tops with coarse or white sugar, if desired.
• Bake 20 to 25 minutes or until the tops are beginning to brown. Remove them from pan. Scones can be eaten immediately, or will keep in a sealed container at room temperature for up to 2 days. Freeze them to enjoy later.

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• Preheat oven at 350-degrees. Prepare the pan by using nonstick spray or some extra butter to coat.
• In a small saucepan, melt the butter on medium heat, stirring often. The butter will foam and then turn brown after 6 to 8 minutes. Set aside to cool for at least 10 minutes.
• In a mixing bowl, combine browned butter, both sugars, egg yolk, milk, and vanilla. Add the flour, baking powder, and kosher salt. Fold in the chocolate chips. If desired, add a sprinkle of flaked sea salt and coarse sugar on top.
• Bake until the edges are brown and the middle is no longer gooey, about 15 to 20 minutes. Let cool for 15 to 20 minutes before digging in, but it is ideally eaten while it's still warm.

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• Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.
• In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.
• Wrap up dough and chill it in the fridge for a few hours or overnight.
• Preheat oven to 350-degrees.
• Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.

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