Description
Soft and chewy white chocolate raspberry cookies packed with sweet white chocolate chunks and juicy raspberries, with lightly golden edges and irresistibly tender centers.
Ingrédients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup light or dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup white chocolate chunks or high-quality chips
- 1 cup fresh or frozen raspberries
Instructions
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, cream together the softened unsalted butter, packed brown sugar, and granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the room-temperature egg and pure vanilla extract until the mixture is completely smooth and cohesive.
- Whisk and Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined.
- Fold in Chunks and Berries: Gently fold in the white chocolate chunks using a rubber spatula. Then carefully fold in the raspberries, taking care not to crush them completely into the dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and chill the cookie dough in the refrigerator for 20 to 30 minutes.
- Prep Oven and Baking Sheets: While the dough chills, preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Scoop and Shape: Scoop tablespoon-sized portions of the chilled dough, gently form them into balls, and place them on the prepared baking sheet about 2 inches apart.
- Bake to Perfection: Bake for 11–13 minutes, or until the edges are lightly golden and slightly crisp while the centers still look soft and slightly underdone.
- Cool and Set: Let the cookies rest undisturbed on the hot baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
For the best texture, chill the dough before baking and handle the raspberries gently so they remain visible throughout the cookies. Let the cookies cool on the baking sheet for 5 minutes so the centers can finish setting.
- Temps de préparation: 15 minutes
- Temps de cuisson: 13 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 190
- Sucre: 12g
- Sodium: 105mg
- Graisse: 10g
- Graisse saturée: 6g
- Graisses insaturées: 3g
- Gras trans: 0g
- Glucides: 24g
- Fibres: 1g
- Protéine: 2g
- Cholestérol: 30mg