Description
Delight in these soft and flavorful Raspberry and White Chocolate Cookies, featuring a perfect balance of sweet white chocolate chips and tart raspberries. These cookies are easy to make and ideal for a comforting dessert or a special treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Optional: 1/2 teaspoon lemon zest
Add-ins
- 1 cup white chocolate chips
- 1 cup fresh or frozen raspberries, gently thawed and drained
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to incorporate them fully. Then stir in the vanilla extract and optional lemon zest for enhanced flavor.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold in the white chocolate chips and the raspberries carefully to prevent the berries from breaking apart and bleeding too much into the dough.
- Portion the Dough: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden while the centers remain soft for that perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra tartness, use fresh raspberries instead of frozen and add a teaspoon of lemon juice to the batter.
- Handle the raspberries gently when folding into the dough to avoid excessive bleeding that can turn the dough pink.
