Raspberry Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
3 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon salt
05 -
1 cup packed brown sugar
06 -
1 cup unsalted butter, softened
07 -
1 teaspoon vanilla extract
08 -
2 large eggs
09 -
1 cup white sugar
→ Add-ins
10 -
1 cup white chocolate chips
11 -
1 cup fresh raspberries
12 -
1/2 cup chunks of white chocolate
# Instructions:
01 -
Turn on the oven to 350°F (175°C) and prep your baking sheets with parchment paper.
02 -
Whip the butter with the white and brown sugars in a big bowl until fluffy. Add vanilla, dropping in one egg at a time. Beat after adding each egg.
03 -
In another bowl, whisk together the salt, baking soda, baking powder, and flour.
04 -
Slowly mix the dry ingredients into the wet mixture until it just comes together. Gently fold in the raspberries, chocolate chips, and chunks.
05 -
Drop dough scoops onto your baking sheets, keeping them about 2 inches apart. Bake for 12-15 minutes until the edges are a light golden color.
06 -
Let the cookies cool right on the sheet for 5 minutes, then move them to a rack so they cool completely.
# Notes:
01 -
Frozen raspberries are less messy to mix in since they don't get squished as easily.
02 -
Go for white chocolate with real cocoa butter for the richest taste.
03 -
Undercook the cookies a bit if you like a gooey texture inside.
04 -
Don't overwork the dough after adding flour or raspberries, or it could get tough.
05 -
Keep these cookies fresh for 3 days by sealing them in an airtight container at room temp.