These White Chocolate Raspberry Cookies are a splendid combination of sweet white chocolate and tart raspberries, baked into a soft and chewy cookie. The use of both brown and granulated sugars lends a rich depth of flavor and a moist texture, while the vanilla extract enhances the overall sweetness. The result is a cookie that not only tastes divine but also presents a delightful contrast in flavors and textures, making each bite a memorable experience.
Why You’ll Love This: The allure of these cookies lies in their perfect balance of flavors and their irresistible texture. The white chocolate provides a creamy sweetness that perfectly complements the sharpness of the raspberries. The cookies are easy to make, yet the result is so sophisticated that they feel like a treat from a high-end bakery. They are ideal for those who enjoy a cookie that is not overly sweet but rich in complex flavors.
Perfect Occasion: These cookies are perfect for festive occasions, such as holiday gatherings, elegant tea parties, or as a special treat to brighten up a regular day. They also make wonderful gifts when beautifully packaged, showing thoughtfulness and care to the recipients.
Decoration Tips: For an added touch of elegance, you can drizzle melted white chocolate over the cooled cookies and allow it to set before serving. Alternatively, a light dustin of powdered sugar can make these cookies look even more enticing. Garnishing with a few freeze-dried raspberry pieces can enhance their visual appeal and reinforce the raspberry flavor.
- Ingredients:
- 170g unsalted butter, melted
- 200g light brown sugar, packed
- 50g granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 250g all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 224g white chocolate chips
- 62g frozen raspberries
Instructions:
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla extract, mixing thoroughly.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overmixing.
- Fold in the white chocolate chips, then gently fold in the frozen raspberries to distribute evenly.
- Using a 1-ounce cookie scoop, quickly scoop the dough into rounded balls and place them 2 inches apart on the prepared baking sheet. Work swiftly to prevent the dough from becoming too wet as the raspberries thaw.
- Bake for 12 minutes, or until the edges are golden brown and the centers are puffed but still slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these exquisitely delightful White Chocolate Raspberry Cookies, a treat that promises a burst of flavors with every bite!
