Chewy White Chocolate Raspberry Cookies You'll Crave Daily
Delicious White Chocolate Raspberry Cookies with a perfect balance between tart and sweet flavors.
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- Baking sheets
- rack for cooling
Ingredients
For the Cookie Base
- 1 cup Unsalted Butter Can substitute with plant-based butter for a vegan option.
- 1.75 cups All-Purpose Flour Try whole wheat flour for a nuttier taste.
- 0.5 teaspoon Baking Soda Ensure it’s fresh for the best results.
- 0.25 teaspoon Baking Powder Works with baking soda for a lighter texture.
- 0.75 teaspoon Kosher Salt Use fine salt cautiously as it’s more concentrated.
For the Sweet Elements
- 1 cup White Chocolate Dark chocolate is a substitute for less sweetness.
- 1 cup Brown Sugar Can swap with coconut sugar for a different flavor.
- 0.5 cup Granulated Sugar Adds sweetness and helps form crisp edges.
For the Fruitiness
- 1 cup Freeze-Dried Raspberries Fresh raspberries can be used but will change the cookie's structure.
For the Binding Agents
- 1 large Egg For a vegan option, a flax egg works well.
- 1 large Egg White
- 2 teaspoons Vanilla Bean Paste or Pure Vanilla Extract Almond extract is a lovely alternative.
Instructions
How to Make White Chocolate Raspberry Cookies
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat until it turns a lovely blondish brown color (5-8 minutes). Allow it to cool before proceeding.
- Prepare Dry Ingredients: In a separate mixing bowl, whisk together 1¾ cups of all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¾ teaspoon kosher salt. Gently fold in the white chocolate and 1 cup of freeze-dried raspberries.
- Mix Wet Ingredients: In your bowl with the cooled butter, whisk in 1 cup of brown sugar, ½ cup of granulated sugar, 1 large egg, 1 egg white, and 2 teaspoons of vanilla until smooth.
- Combine Mixtures: Stir the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
- Chill the Dough: Scoop the dough into 8 to 10 portions and refrigerate for 12-24 hours.
- Bake: Preheat your oven to 350°F (175°C). Line your baking sheets, flatten the dough balls slightly, and bake for 12-15 minutes.
- Garnish and Cool: Press more white chocolate pieces and sprinkle with extra freeze-dried raspberries immediately. Allow to cool on a rack.
Notes
Optional: Drizzle with white chocolate for an extra touch.