Sweet, tart, and irresistibly chewy, these Raspberry & White Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. Fresh or freeze-dried raspberries bring a fruity tang, perfectly balanced by creamy white chocolate chips. The cookies boast a soft, buttery texture with pockets of gooey white chocolate and bursts of raspberry flavor in every bite. Perfect for dessert, an afternoon treat, or even a gift, these cookies are as elegant as they are delicious.
Ingredients:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh or freeze-dried raspberries (freeze-dried preferred for less moisture)
Instructions:
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add wet ingredients: Beat in the egg and vanilla extract until fully incorporated.
- Combine dry and wet ingredients: Gradually mix in the dry ingredients, a little at a time, until a soft dough forms.
- Add mix-ins: Gently fold in the white chocolate chips and raspberries. If using fresh raspberries, be cautious to avoid crushing them too much.
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour. This helps prevent the cookies from spreading too much during baking.
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape and bake: Scoop about 1 ½ tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Raspberry & White Chocolate Chip Cookies with a cup of tea, coffee, or a glass of milk. Store any leftovers in an airtight container at room temperature for up to 5 days!
