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Raspberry White Chocolate Chip Cookies

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Impresión
Tiempo de preparación40 minutos
Hora de cocinar12 minutos
Sirve18

These Raspberry White Chocolate Chip Cookies are a dreamy combination of tart raspberries and sweet white chocolate in a soft, buttery cookie. Each bite offers a delightful balance of creamy richness and fruity freshness, perfect for a treat that feels both indulgent and unique. After a quick chill, these cookies bake up beautifully for any occasion.

INGREDIENTES

  • 1 ½ cups + 2 tablespoons unbleached all-purpose flour
  • ½ cucharadita de bicarbonato de sodio
  • ¼ cucharadita de polvo para hornear
  • 1/4 teaspoon fine sea salt
  • 8 tablespoon unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated white sugar
  • 1 large egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 cup white chocolate chips
  • 1/2 heaping cup fresh raspberries, sliced in half, plus more for topping as desired

DIRECCIONES

      • In a medium bowl whisk together dry ingredients; set aside.
      • In a large bowl using an electric mixer, cream together butter and sugars on medium speed until smooth and creamy, about 2-3 minutes. Scrape down sides of bowl and add egg and vanilla, mixing on low-medium speed until fully incorporated.
      • Add in dry ingredients and slowly begin folding in flour. Once almost combined, add in white chocolate chips and raspberries. Be gentle as you fold in raspberries – use hands at the end if necessary. Cover bowl and chill in fridge for 30 minutes.
      • Preheat oven to 350ºF and line 2 large baking sheets with parchment paper. Once oven has preheated, take out bowl of cookie dough.
      • Scoop about 2 tablespoons of dough and place on lined baking sheet, about 3 inches apart, allowing room for spreading. (Return bowl of cookie dough to fridge while first sheet is baking.) Bake for 10-13 minutes, until edges are lightly golden. Cookies may look slightly underdone in the middle and spread upon baking. Reshape cookies using a wide mouth canning jar lid or glass bowl: place cookie inside ring and move in a circular motion to reshape into a perfect circle. Allow cookies to rest on baking sheet for 5 minutes before transferring to wire rack to cool. Repeat this process until all your cookies are baked.
      • If desired, dust cookies with confectioners sugar.

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