raspberry white chocolate cookies
These raspberry white chocolate cookies offer an exquisite dance of flavors and textures, transforming a simple treat into a gourmet experience.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (255g) white chocolate chips or chunks
- 1 cup (125g) fresh or frozen raspberries
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in white chocolate chips and raspberries gently.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving space between cookies.
- Bake for 10-12 minutes until edges are golden and centers are soft.
- Cool on the baking sheets for 5 minutes then transfer to a wire rack.
Notes
Ensure all ingredients are at room temperature. Chilling the dough helps with texture, and cookies can be stored in an airtight container for 3-4 days.