Raspberry White Chocolate Cookies
36 cookies
These soft and chewy Raspberry White Chocolate Cookies are buttery and flavorful with sweet, juicy berries and white chocolate chunks.
Equipment
Ingredients
- 3 ½ cups all purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 6 ounces white chocolate chopped (or a heaping cup of white chocolate chips)
- ½ cup fresh raspberries separated into pieces (or ½ cup chopped frozen raspberries) (about 20 raspberries, 85-100g)
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line three baking sheets with parchment and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt and baking powder; set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the egg, egg yolk and vanilla and mix well.
- Add the flour mixture in 2-3 smaller additions, then fold in the white chocolate.
- Gently add the raspberry pieces, and stir very gently 2-3 times to not mush them up too much.
- Using a medium cookie scoop (1.5 tablespoon), drop cookies onto prepared baking sheets 2 inches apart.
- Baking in the preheated oven for 8-10 minutes, or until the cookies are lightly golden and no longer wet on top.
- Allow to cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely
Notes
- If you'd like to use frozen raspberries, it's best to add them to the cookie dough frozen rather than letting them thaw first.
- If you're using fresh raspberries, you should avoid washing them right before mixing them in. Let them air dry, or gently blot them dry with a paper towel so that you aren't adding extra moisture to the dough.
- Don't add extra berries! The berries add a lot of moisture to the cookies, and too much moisture can make the dough overly wet. Only add the amount called for in the recipe.
- Large chunks of white chocolate are my preference for this recipe, and I get them by chopping up white chocolate bars with a kitchen knife. You can also use white chocolate chips if you prefer.
- To ensure that your cookies are soft in the center, avoid overbaking them. When they're ready to come out of the oven the edges will be set and the centers will have just stopped looking wet.
- Once they've cooled, these cookies can be stored in an airtight container at room temperature for 3-5 days. You can also freeze them for up to 2 months.
Nutrition
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 74mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 173IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 1mg