Description
Soft, chewy raspberry white chocolate cookies with fresh and freeze-dried raspberry flavor and a hint of salt.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup freeze-dried raspberries, pulsed into a coarse powder
- 1 cup white chocolate chips
- ½ cup fresh raspberries, roughly chopped (optional, for topping)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Cream Butter and Sugars: In a large bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Add Raspberries and Chocolate: Add the freeze-dried raspberry powder and white chocolate chips to the dough. Gently fold them in until evenly distributed. If using fresh raspberries for topping, gently fold them in now.
- Chill Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (up to 24 hours).
- Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and Arrange: Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Add Toppings (Optional): Gently press a few extra chopped fresh raspberries onto the tops of the cookies before baking. Sprinkle with flaky sea salt, if desired.
- Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the dough to avoid tough cookies.
- Chilling the dough is essential for preventing spreading and developing flavors.
- Don’t overbake the cookies; they should be slightly soft in the center.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Freeze dough for up to 2 months. Scoop into balls, freeze solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Variations: Add different chocolate chips, chopped nuts, or lemon zest.
- Troubleshooting:
- Flat cookies: Use softened (not melted) butter, chill dough, don’t overmix.
- Dry cookies: Don’t overbake, measure flour accurately.
- Hard cookies: Don’t overbake, measure sugar accurately.
- Not spreading: Measure flour accurately, use properly softened butter.
- Prep Time: 20 minutes
- Cook Time: 9 minutes