- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter
- 1/2 cup shortening
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups semisweet chocolate chips
- 8 ounces raspberry preserves
- Preheat oven to 375 degrees F (190 degrees C). Grease the bottom and sides of 9×13 inch pan.
- Combine flour, baking soda and salt in a small bowl; set aside.
- In a large mixing bowl blend butter, shortening, white sugar, brown sugar and vanilla together until creamed. Stir in the eggs, one at a time. Blend flour mixture into sugar mixture. Fold in chocolate chips.
- Spread 2/3 of the dough mixture evenly in pan. Cover top with 8 ounces raspberry preserves. Dot remaining dough randomly over the jam.
- Bake in the center of the oven for 30 minutes, or until done all the way through. Cool, cut, serve and enjoy!