Luxuriously Soft Raspberry and White Chocolate Chunk Cookies

A Sweet Symphony in Every Bite

Indulge in the heavenly blend of tangy raspberries and creamy white chocolate in these luxuriously soft cookies. Each bite is a symphony of flavors, perfectly balanced to delight your taste buds.

Why You’ll Love This

These cookies offer a unique twist on the classic chocolate chip cookie, incorporating the zesty punch of raspberries with the smooth richness of white chocolate. The combination creates a melt-in-your-mouth texture that’s impossible to resist. Plus, they’re easy to make, requiring simple ingredients for a gourmet outcome.

Perfect Occasion

Whether you’re looking for a special treat to share with your loved ones, a delightful surprise for a friend’s birthday, or a homemade gift for the holidays, these cookies are perfect. They’re also ideal for cozy evenings at home or as a chic dessert for your next dinner party.

Decoration Tips

For an extra touch of elegance, drizzle melted white chocolate over the cooled cookies. You can also sprinkle a few freeze-dried raspberry pieces to enhance the visual appeal and add a burst of raspberry flavor. Presenting them on a decorative plate or a vintage tray adds to the charm.

• Ingredients:
  • 115g unsalted butter, melted
  • 100g light brown sugar
  • 100g granulated sugar
  • 1 large egg, brought to room temperature
  • 1 tablespoon pure vanilla extract
  • 275g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • 30g raspberries, frozen
  • 100g chunks of white chocolate

Steps:

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar until well blended. Stir in the egg and vanilla extract until the mixture is smooth.
3. Sift together the flour, baking soda, salt, and cornstarch. Gradually blend these dry ingredients into the wet mixture until just combined.
4. Gently fold in the frozen raspberries and white chocolate chunks, being careful not to crush the raspberries too much.
5. Scoop the cookie dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
6. Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set.
7. 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 deliciously soft raspberry and white chocolate chunk cookies as the perfect treat for any occasion.