Description
Indulge in the heavenly delight of White Chocolate Raspberry Cookies, a treat that perfectly balances sweetness and tang in every bite.
Ingredients
Scale
- 1 stick salted butter, cold, cut into 1-inch cubes
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup freeze-dried raspberries
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup cake flour
- 1 1/4 cups all-purpose flour
- 1 1/2 cups white chocolate chips
Instructions
- Start by preheating your oven to 400°F (200°C). While it warms up, take a few moments to line two baking sheets with parchment paper so that your cookies won’t stick during baking. Having everything prepared upfront will streamline the process.
- In the bowl of an electric mixer, combine the cold, cubed butter with both sugars. Beat the mixture on high speed for about a minute, or until it becomes creamy and smooth. You want to ensure there are no visible chunks of butter left, as this will create a nice, even texture in your cookies.
- Now, add the large egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix briefly until just combined; be careful not to overmix, which can affect the texture of the final cookies.
- Next, fold in the freeze-dried raspberries. Mix just enough to break them into smaller pieces—this should only take about 10 seconds. It’s critical to avoid handling them too much to preserve the bright color and flavor they offer.
- Let the dough rest for about 2 minutes before mixing in the salt, baking powder, and baking soda until they’re well incorporated. Then, gradually sift in the cake flour and all-purpose flour. Mix until a soft dough forms, approximately one minute of mixing should suffice. This dough will be thick but manageable.
- Carefully fold in the white chocolate chips. You’ll want them evenly distributed throughout the dough to guarantee a scrumptious bite in every cookie. Make sure to do this gently so you don’t break the chocolate chunks.
- Using a large cookie scoop, portion the cookie dough onto the prepared baking sheets—place 4 cookies per sheet to allow room for spreading. Bake in your preheated oven for about 10 minutes, or until the edges turn golden brown while the centers remain slightly soft. This ensures a chewy and delightful texture!
- Allow the cookies to cool on the baking sheets for about 15-20 minutes. This cooling period is essential for allowing the centers to set to the perfect chewy consistency. Once they’ve cooled, they’re ready to be served!
Notes
Store leftover cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 220 kcal per cookie
- Sodium: 80 mg
- Protein: 2 g