Raspberry & White Chocolate Cookies
There’s something special about the combination of tart raspberries and creamy white chocolate, and these cookies bring those flavors together in the most delicious way. Soft in the center with lightly golden edges, every bite is packed with sweet white chocolate and juicy bursts of raspberry that add a fresh, fruity twist to a classic cookie.
Ingredients
Method
- Set your oven to 350°F (175°C) and prepare a baking sheet by covering it with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well blended.Stir in the egg, extra egg yolk, and vanilla extract until fully incorporated.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.Fold in the chocolate pieces, being careful not to overwork the dough.Gently mix in the frozen raspberries, distributing them throughout the dough while minimizing crushing.
- Scoop portions of dough with 1 ounce cookie scoop onto the prepared baking sheet, leaving about 2 inches of space between each cookie. If the raspberries begin to thaw and soften the dough, work quickly for easier handling.
- Bake for approximately 12 minutes, or until the edges are lightly golden and the centers look set but still slightly soft.Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.Serve and enjoy.