Raspberry White Chocolate Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
2 1/2 cups of plain, 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 melted, unsalted butter
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3/4 cup of packable light or dark brown sugar
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3/4 cup of standard white sugar
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1 teaspoon of vanilla extract (the real stuff)
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1 large egg at room temperature
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1 extra egg yolk, also at room temperature
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1 cup of frozen raspberries that’ve been slightly softened
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3/4 cup of white chocolate chips, plus extras for decorating on top
# Instructions:
01 -
Microwave the butter until melted, then let it sit for 10 minutes to cool. At the same time, pull those frozen raspberries out so they can slightly thaw.
02 -
Set your oven to 350°F (175°C) and line two baking trays with parchment paper.
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In one bowl, pass the flour through a sieve. Add the baking soda, baking powder, and salt. Stir or whisk everything until well blended.
04 -
Grab a bigger bowl and mix the melted butter with the white sugar and brown sugar until they come together nicely. Toss in the vanilla, egg, and egg yolk. Keep stirring until you’ve got a smooth mixture.
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Take the dry mix and carefully fold it into the wet one using a spatula. Stop once it just comes together; don’t overmix.
06 -
Carefully stir in the raspberries (softened) and white chocolate chips. Make sure they’re evenly distributed in the dough.
07 -
Scoop out cookie dough balls that are about 3 ounces each. Put 6 of these on each baking sheet, spaced far apart since they’ll spread. Bake for 13-15 minutes, until the edges get that light golden color.
08 -
While the cookies are warm, gently press more white chocolate chips on top. Let them rest on the sheet for 5 minutes, then move them onto a wire rack to cool completely.
# Notes:
01 -
If you want precise measurements, use a scale or spoon-and-level the flour. Packed flour might make the cookies spread less.
02 -
If you’re baking at a high altitude, add another 2 tablespoons of flour for best results.