Raspberry White Chocolate Chip Cookies
This Raspberry White Chocolate Chip Cookie Might Just Become Your New Favorite Recipe
If you are like me, the news of the pandemic is overwhelming. Add the fact that many of us are “staying home - staying safe,” you may be looking for a nice diversion in your day. I, for one, have decided to bake my way through the days ahead. So…whether you are entertaining yourself, feeding the family or just enjoy trying new recipes I think you will love everything about the Raspberry White Chocolate Chip Cookie Recipe. This cookie is soft and chewy, sweet and a touch tart. Let’s get started.
RASPBERRY WHITE CHOCOLATE CHIP COOKIE RECIPE
Ingredients:
1 cup softened butter (room temperature)
1/2 cup white granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons of vanilla extract
1 teaspoon of salt
1/2 teaspoon of baking powder
1 teaspoon of baking soda
2 3/4 cup of all-purpose flour
1 cup of white chocolate chips or chunks
1 cup chopped frozen raspberries
Directions:
Chop 1 cup of frozen raspberries and return them to the freezer. Raspberries can be roughly halved or quartered.
Using an electric mixer, cream the butter, brown sugar and granulated sugar together.
Add the two eggs and vanilla extract and continue to mix until incorporated. Scrape down the sides of the bowl.
Add the salt, baking soda, baking powder and flour. Mix until incorporated.
Add the white chocolate chips and mix until incorporated.
Remove from the mixing bowl and place on a lightly floured surface. Roll or press the dough to a 1 inch thickness. (see picture above)
Add frozen chopped raspberries sprinkled on top and lightly press them in to the dough. The raspberries should be frozen and added in this method so that they do not bleed into the dough.
Portion the cookies out using an ice cream scoop. If you do not have a scoop you may portion out by placing a small amount of dough in your hand and gently rolling it to form a ball. Using either method you will want to work quickly so that the raspberries do not “bleed” excessively.
Place portioned dough on a cookie sheet lined with parchment. Your may top each portion with a few more white chocolate chips so that the chips will stand out on the finished cookie. Place the cookie sheet in the freezer for approximately 1 hour prior to baking.
Preheat your (conventional) oven to 350 degrees Fahrenheit.
Bake cold cookies until they are slightly golden at the edges and baked all of the way through in the center. For extra large cookies, my baking time was 15 minutes. Ovens temperature may vary so be sure to keep a close eye on your cookies.
Cool and enjoy!
SUPER HELPFUL TIP ALERT - Using frozen fruit helps the batter maintain its color. If the fruit is room temperature your batter may turn red as the fruit breaks down.
This soft, chewy cookie recipe produces and flatter style cookie making it perfect for ice cream sandwiches. I absolutely loved using a premium brand of Vanilla Ice Cream but you may enjoy other flavors such as Toasted Almond, Coconut or Raspberry!
Leftover cookies may be stored in an air-tight container and placed in the freezer.
Warning… these cookies will quickly become a family favorite!
