White Chocolate Raspberry (Print Version)
# Ingredients:
→ Base
01 -
1/3 cup light brown sugar, tightly packed
02 -
Zest from a fresh lemon
03 -
2/3 cup softened, unsalted butter
04 -
1 large egg
05 -
1/3 cup superfine sugar (caster sugar)
→ Dry Ingredients
06 -
1¾ cups plain flour
07 -
1/2 teaspoon sea salt, finely ground
08 -
1/2 teaspoon baking soda
→ Mix-ins
09 -
1 cup of white chocolate, chopped into small pieces
10 -
1 cup plus a tablespoon of frozen raspberries, partially defrosted
# Instructions:
01 -
Turn your oven to 375°F (340°F if using a fan). Place parchment on baking trays and let frozen raspberries sit for 10–15 minutes to soften slightly.
02 -
Cream together the butter and both sugars until smooth and fluffy. Stir in the egg and lemon zest until combined.
03 -
Combine flour, salt, and baking soda by sifting them together. Mix this into the butter mixture gently until just blended.
04 -
Carefully mix the white chocolate into the dough. Gently add in the raspberries, breaking them up a little as you go.
05 -
Roll dough into balls about the size of golf balls. Flatten slightly on the baking trays and cook for 15 to 17 minutes, until edges look golden.
06 -
Transfer trays to a cooling rack and let cookies sit for 5 minutes before moving them directly to the rack to cool fully.
# Notes:
01 -
Use gluten-free flour with xanthan gum as an alternative.
02 -
Soften raspberries only a bit so they don't turn mushy.