Description
Sweet raspberry white chocolate cookies deliver a perfect balance of tangy fruit and creamy chocolate. Homemade treats bring delightful moments that connect you with pure baking joy.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups (297 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Sugars and Fats:
- 1 cup (227 grams) unsalted butter, melted
- 3/4 cup (150 grams) brown sugar, packed (light or dark)
- 3/4 cup (150 grams) white granulated sugar
Wet Ingredients and Mix-ins:
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 cup frozen raspberries, slightly thawed
- 3/4 cup white chocolate chips, plus more for topping
Instructions
- Melt butter in microwave and allow to cool for 10 minutes. Remove frozen raspberries from freezer to begin gentle thawing.
- Heat oven to 350F (175C). Cover two baking sheets with parchment paper.
- Sift flour into mixing bowl. Incorporate baking powder, baking soda, and salt, whisking thoroughly to distribute evenly.
- In larger bowl, blend melted butter with brown and white sugars until smooth. Incorporate vanilla extract, whole egg, and additional egg yolk, mixing until consistent texture develops.
- Gently introduce dry ingredient mixture into wet ingredients. Fold carefully with rubber spatula until ingredients are just combined, avoiding overmixing.
- Delicately fold slightly thawed raspberries and white chocolate chips throughout dough, ensuring even distribution.
- Utilize large cookie scoop to create uniform 3-ounce dough portions. Arrange 6 cookies per sheet, maintaining substantial spacing for expansion. Bake 13-15 minutes until edges transform to light golden brown.
- While cookies remain warm, strategically embed extra white chocolate chips across surface. Allow cookies to rest on baking sheet for 5 minutes before transferring to wire cooling rack for complete cooling.
Notes
- Melt butter carefully and allow it to cool to prevent overheating, which can affect cookie texture and flavor.
- Slightly thaw frozen raspberries to prevent excessive moisture while maintaining their structural integrity during mixing.
- Fold ingredients gently to avoid overmixing, which can result in tough, dense cookies instead of soft, tender ones.
- Substitute gluten-free flour for a celiac-friendly version, or use dairy-free white chocolate chips for a vegan alternative.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg