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:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- 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.
- Sift together the flour, baking soda, salt, and cornstarch. Gradually blend these dry ingredients into the wet mixture until just combined.
- Gently fold in the frozen raspberries and white chocolate chunks, being careful not to crush the raspberries too much.
- Scoop the cookie dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set.
- 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.
