Raspberry White Chocolate Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
2 1/2 cups of all-purpose flour
02 -
1/2 teaspoon of baking soda
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1/2 teaspoon of baking powder
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1 teaspoon of salt
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1 cup of butter, melted and unsalted
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3/4 cup of packed brown sugar (light or dark)
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3/4 cup of granulated sugar
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1 teaspoon of vanilla extract
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1 large egg at room temperature
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1 egg yolk at room temperature
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1 cup of frozen raspberries, thawed just slightly
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3/4 cup of white chocolate chips, plus more for decorating the tops
# Instructions:
01 -
Microwave the butter until melted, then let it rest for about 10 minutes to cool down. Take the raspberries out of the freezer so they start to soften a little.
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Turn your oven to 350°F (175°C) to preheat, and cover two baking sheets with parchment paper.
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Grab a mixing bowl and sift the flour into it. Then mix in the salt, baking soda, and baking powder with a whisk.
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In a larger bowl, stir together the melted butter, regular sugar, and brown sugar until they’re blended well. Add the vanilla, the whole egg, and the egg yolk. Mix until it all looks smooth.
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Carefully add your dry mix into the wet mix. Use a rubber spatula to fold them together until you don’t see any dry patches.
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Gently fold in the slightly thawed raspberries and white chocolate chips. Make sure they’re evenly spread throughout the dough.
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Grab a large cookie scoop and portion out 3-ounce dough balls. Place six balls on each baking sheet, making sure there’s enough space between them. Bake them in the oven for 13-15 minutes, until the edges turn light golden.
08 -
When the cookies are still warm, press a few extra white chocolate chips onto the tops. Let the cookies stay on the baking sheet for five minutes before moving them to a wire rack to cool down completely.
# Notes:
01 -
Measure your flour properly by scooping it into the cup and leveling it off, or use a kitchen scale. Packed flour can mess up how the cookies spread out.
02 -
If you’re baking at higher altitudes, add two extra tablespoons of flour.