Ingredients:
- 90g unsalted butter
- 50g granulated sugar
- 100g light brown sugar
- 1 egg
- ½ tsp. vanilla
- 160g all-purpose flour
- ½ tsp. each of baking powder, baking soda, and salt
- 60g white chocolate + extra for topping
- 1 tsp. butterfly pea powder
- 2 tbsp. freeze-dried raspberry powder
Instructions:
- Melt butter in a bowl; whisk in sugars, egg, and vanilla.
- Add flour, baking powder, baking soda, and salt. Mix until just combined.
- Divide dough into thirds:
- Mix butterfly pea powder in one portion.
- Mix raspberry powder in the second portion.
- Mix white chocolate in the last portion.
- Flatten a raspberry dough piece in hand; layer with white chocolate dough and butterfly pea dough. Roll into a ball. Repeat.
- Chill dough balls for 30 minutes.
- Preheat oven to 350°F / 175°C. Line baking sheet.
- Place dough balls on sheet. Top with extra white chocolate.
- Bake 10-12 mins or until edges are golden.
- To shape, use a bowl to swirl cookies post-baking.
Note: Make raspberry powder using freeze-dried raspberries in a food processor.
