White Chocolate Raspberry Cookies
The flavour combination in these white chocolate raspberry cookies is perfect. In general, I’m not a fan of white chocolate but I adore it with tart ingredients. This recipe uses fresh raspberries resulting in pools of intense raspberry flavour inside the cookies. They're really the perfect cookie!
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Servings: 14 cookies
Ingredients
- 150 g unsalted butter at room temperature
- 160 g brown sugar
- 1 egg
- 1 tsp vanilla extract or essence
- 220 g all-purpose flour
- 1 tsp salt
- 1½ tsp baking powder
- 50 g white chocolate chips plus more to finish
- 100 g fresh raspberries not frozen
Instructions
- Use a whisk to cream the butter and sugar until it's very soft and creamy.
- Add the egg and vanilla and whisk again.
- Add the flour, baking powder, salt, and mix using a spatula.
- Add the chocolate and mix them in as well.
- Finally, add the raspberries and fold them in carefully, you want to do it about 5-6 times. They will break apart a bit, it's normal. We just want to avoid having a completely pink dough.
- Form balls of dough using a large cookie scoop or rolling about 3 tbsp of dough into a ball.
- Place them on a baking tray lined with baking paper. Repeat with all the cookies, leaving space between them because they expand a bit in the oven.
- Bake the cookies in a preheated oven at 180°C/350°F for 12-15 minutes or until they're just golden on the rim, to keep them soft.
- As soon as they come out of the oven, you can surround them with a round cookie cutter and roll them inside it to even out the edges. You have to do this as soon as they come out of the oven.
- Right afterwards, place extra chocolate chips on top and push them in slightly.
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