Raspberry White Chocolate Cookies
These raspberry white chocolate cookies are buttery, soft, and bursting with fresh, juicy raspberries! These are without a doubt the cookie of the summer.
Equipment
Ingredients
- 180 g (1 ½ cups) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 170 g (¾ cup) unsalted butter, room temp
- 120 g (½ cup + 1 tbsp) brown sugar
- 75 g (⅓ cup + 2 tsp) granulated sugar
- 1 egg, room temp
- 1 teaspoon vanilla
- 113 g (4 oz) roughly chopped high-quality white chocolate*
- 90 g (¾ cup) fresh raspberries
Instructions
- In a small bowl combine the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on high speed for 2-3 minutes.
- Mix in the egg and vanilla until fully combined.
- Scrape down the bowl, then add in the dry ingredients and mix on low speed until just combined.
- Lastly, gently fold in the chopped white chocolate and fresh raspberries. The raspberries will break up a bit, but that's okay.
- Portion the cookie dough with a 2 tablespoon cookie scoop and place them on one small baking sheet lined with parchment paper.
- Freeze the cookie dough for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Place the frozen cookie dough on a parchment lined baking sheet spaced about 2 inches apart. Top each with more white chocolate.
- Bake the cookies for about 14-16 minutes until the edges are golden.
- Once the cookies are done baking, immediately use a large cookie cutter to push the edges in and shape the cookies into perfect circles.
- Allow them to cool completely on the baking sheet and enjoy!
Notes
- True white chocolate contains at least 20% cocoa butter. I highly recommend using a true high-quality white chocolate, such as Valrhona or Callebaut. I used Valrhona's Ivorie 35%.
- Do not skip the freeze time! It is essential to achieve a thicker cookie with crisp, golden edges and soft centers.
- Store these cookies in an air-tight container for up to 3 days. Alternatively, you can freeze the portioned cookie dough or the baked cookies for up to three months.
Nutrition Facts
Serving: 1cookie | Calories: 210kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 126mg | Potassium: 58mg | Fiber: 1g | Sugar: 16g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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