These Raspberry & White Chocolate Cookies are a delightful combination of tart raspberries and creamy white chocolate, nestled in a soft and chewy cookie. Perfectly balanced with the sweetness of white chocolate and the fresh, tangy bite of raspberries, these cookies are a treat for the senses.
Why You’ll Love This: The unique pairing of raspberries with white chocolate provides a refreshing twist on traditional chocolate chip cookies. The cookies are not only visually appealing with their bursts of red from the raspberries but also incredibly flavorful. The dough’s chilling process ensures that each cookie bakes up perfectly thick and with a soft center, enhancing the overall texture and taste.
Perfect Occasion: These cookies are ideal for special occasions, afternoon tea, or as a comforting treat to brighten up any day. They’re great for spring and summer gatherings, or anytime you want to bring a little joy into your kitchen. They’re also excellent for sharing at holiday events and make delightful gifts.
Decoration Tips: For an extra fancy touch, drizzle melted white chocolate over the cooled cookies or dust them with a little powdered sugar. If you want to add a bit of sparkle, sprinkle some edible glitter on the white chocolate before it sets.
Recipe:
Ingredients:
- 120g unsalted butter, room temperature
- 100g granulated sugar
- 50g brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 200g all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 150g fresh raspberries
- 150g white chocolate, chopped or in chip form
Instructions:
- Creaming the Butter and Sugars:
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process introduces air into the mixture, helping to give the cookies a lighter texture.
- Incorporating Wet Ingredients:
- Add the egg and vanilla extract to the butter and sugar mixture. Beat well until everything is well combined and the mixture looks smooth.
- Adding Dry Ingredients:
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined. It’s important not to overmix at this stage to keep the cookies tender.
- Folding in Add-ins:
- Gently fold in the raspberries and white chocolate chips with a spatula. Be careful not to crush the raspberries too much to avoid them bleeding into the dough excessively.
- Chilling the Dough:
- Cover the dough and refrigerate for at least 1 hour. Chilling is crucial as it helps prevent the cookies from spreading too much and maintains distinct bursts of raspberry and white chocolate in each cookie.
- Prepping for Baking:
- Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Baking the Cookies:
- Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies about 5 cm (2 inches) apart. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden but the centers are still soft.
- Cooling:
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to set properly without breaking.
Enjoy your Raspberry & White Chocolate Cookies fresh from the oven, or store them in an airtight container to savor over a few days. They are sure to be a hit with anyone who tries them!
