White Chocolate Raspberry (Printable Recipe Version)
Soft, rich cookies with raspberries and smooth white chocolate. Fruity and sweet in every bite.
# Ingredients You’ll Need:
→ Base
01 -
1 large egg
02 -
Zest from one lemon
03 -
1/3 cup light brown sugar, firmly packed
04 -
1/3 cup superfine sugar (caster sugar)
05 -
2/3 cup softened unsalted butter
→ Dry Ingredients
06 -
½ teaspoon fine salt
07 -
1¾ cups all-purpose flour
08 -
½ teaspoon baking soda
→ Mix-ins
09 -
1 cup finely chopped white chocolate
10 -
1 cup plus 1 tablespoon frozen raspberries, slightly thawed
# Steps to Make It:
01 -
Set your oven to 375°F (or 340°F if using a fan). Use parchment to line your baking trays. Let raspberries sit out for 10-15 minutes to defrost a bit.
02 -
Cream together the butter with both sugars until fluffy and light. Toss in the lemon zest and egg, mixing until everything’s smooth.
03 -
Sift together the flour, salt, and baking soda. Gradually stir the dry mix into the wet mixture. Don’t overwork it—stop as soon as it’s combined.
04 -
Gently mix in the white chocolate pieces. Stir through the raspberries, breaking them up slightly as you go.
05 -
Scoop out portions about the size of a golf ball and place on your trays. Press them down just a little. Bake for 15-17 minutes until the edges turn golden.
06 -
Leave cookies on the pan for 5 minutes, then move them to a cooling rack to finish.
# Extra Information:
01 -
You can swap in a gluten-free flour blend that includes xanthan gum.
02 -
Don’t let raspberries thaw completely—they should break up easily but not turn mushy.