Raspberry Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
3 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 cup unsalted butter, at room temperature
04 -
1 cup brown sugar, firmly packed
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1/2 teaspoon baking powder
08 -
1/2 teaspoon salt
09 -
1 teaspoon vanilla extract
→ Mix-ins
10 -
1 cup white chocolate chips
11 -
1/2 cup chopped white chocolate chunks
12 -
1 cup raspberries (fresh)
# Instructions:
01 -
Set your oven to 350°F (175°C) and get some parchment paper on your baking trays.
02 -
In a big bowl, whip the butter, brown sugar, and granulated sugar until it's smooth and fluffy. Toss in the eggs one at a time and beat well after adding each one. Mix in the vanilla extract.
03 -
In another bowl, stir together baking soda, baking powder, salt, and flour.
04 -
Slowly add your dry mix to the wet one, blending until it's all just mixed. Then gently fold in the raspberries, white chocolate chunks, and chips.
05 -
Drop spoonfuls of dough onto the lined trays, keeping them about 2 inches apart. Let them bake for 12-15 minutes, or until the edges look slightly golden.
06 -
Let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack.
# Notes:
01 -
You can use frozen raspberries instead of fresh. They hold up better without squishing.
02 -
The taste improves with premium white chocolate that contains cocoa butter.
03 -
If you like your cookies soft and gooey in the middle, don’t bake them too long.
04 -
Be gentle when folding the raspberries and flour into the dough so you don’t overmix.
05 -
Store these in a sealed container for up to 3 days at room temperature.