Raspberry White Chocolate Cookies
Soft and gooey cookies filled with white chocolate and a mix of frozen and freeze-dried raspberries. A divine cookie recipe with melted white chocolate and jammy raspberries in each bite!
Servings 12
Ingredients
- 170 g butter (salted or unsalted) melted
- 200 g light brown sugar
- 50 g caster or granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 250 g plain flour
- 3/4 teaspoon bicarbonate of soda
- 225 g white chocolate I use a chocolate bar and chop into small chunks - chocolate chips are a good substitute
- 2 tablespoons freeze-dried raspberries optional
- 65 g frozen raspberries
Instructions
- To make the cookie dough, grab a large mixing bowl and add the melted butter, and both types of sugars. Whisk until the sugar is fully dissolved.
- Now add the egg and egg yolk, along with the vanilla extract and whisk again until incorporated.
- Add the flour and bicarbonate of soda, along with a pinch of salt (only add if using unsalted butter). Gently fold the dry ingredients in, mixing until there's no streaks of flour visible. Fold through the white chocolate - be careful not to over mix.
- Finally, very gently fold through the frozen raspberries until evenly distributed. at this point you can also add the freeze-dried raspberries, if desired.
- Chill the cookie dough for at least 30 minutes. Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line 2-3 large baking trays with baking paper. Roll the cookie dough into 80g portions. When rolling the cookie dough the raspberries will burst and release juices - this expected, so just roll the cookie dough as quickly as you can. Spread the cookies out evenly, leaving enough space as they will spread during baking. Bake for 12-14 minutes, until just lightly browned, with a soft centre still visible.
- If the cookies spread when baking, take a teaspoon and gently press the cookie back into a uniform shape. Press any additional chocolate or freeze-dried raspberries on the top of the cookies. Leave the cookies to cool on the baking trays for 10 minutes, then transport to a wire rack and allow to cool completely. The cookies will keep stored in an airtight container at room temperature for up to 3 days.