A recipe for soft and chewy cookies balancing sweet white chocolate with tart raspberries for a bakery-style treat.
Author:Ahazzam
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:About 2 dozen cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips or chunks
1 cup fresh or frozen raspberries, patted dry
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the white chocolate chips.
If using fresh raspberries, gently toss them with 1 tablespoon of flour to coat them; this helps prevent sinking. If using frozen, do not thaw them. Gently fold the raspberries into the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a better visual, press a few extra white chocolate chips onto the tops of the dough balls.
Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To keep the raspberries from bleeding color into the dough, gently toss them with a small amount of flour before folding them in.
For extra flavor, you can brown the butter before cooling and creaming it with the sugars.
If you prefer a thicker cookie, chill the dough for 30 minutes before scooping.