Raspberry white chocolate cookies
These raspberry white chocolate cookies are bright and tart, sweet and creamy, with an unexpected hint of toffee from the brown butter. All the flavors come together like a symphony to create a delicious treat you’ll want to come back for more.
Servings: 25 cookies
Equipment
- Cookie Scoop
Ingredients
- 8 oz unsalted butter 227 g, browned
- 1 ¼ cup brown sugar 250 g
- ¼ cup granulated sugar 48 g
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour 300 g
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup white chocolate chips 172 g
- 1 ⅓ cup freeze dried raspberries one 1.25 oz bag, 35 g
Instructions
- Brown the butter: place the butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and set aside to cool.8 oz unsalted butter
- Once the butter has cooled down, add sugar to it, and beat with the paddle attachment for at least 2 minutes until light in color.1 ¼ cup brown sugar, ¼ cup granulated sugar
- Add the eggs, vanilla extract, and continue beating for at least another 2 minutes until fluffy and creamy.2 large eggs, 1 teaspoon pure vanilla extract
- In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary. Don't overmix to prevent getting dry cookies.2 ¼ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon kosher salt
- Add the white chocolate chips and freeze dried raspberries, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of chocolate chips and raspberries throughout the cookie dough.1 cup white chocolate chips, 1 ⅓ cup freeze dried raspberries
- Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 days, before baking. Chilling the dough allows the butter to re-solidify, the flour to hydrate and the flavor to develop.
- Preheat the oven to 350°F.
- Place 8 dough balls on a baking sheet (3 along the top and bottom edges and 2 in the middle), about 2 inches apart, and bake 1 batch at a time for 12 minutes, until the outer edges of the cookies start to turn golden and the middle is still slightly underbaked. Err on the side of underbaking to ensure the cookies are soft and chewy instead of dry and hard.
- Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.
Notes
- To get perfectly round cookies: scoot the edges toward the center using a spatula or a large round cookie cutter, right when the cookies come out of the oven and are still soft.
- Make them bakery style: you can use a large (¼ cup) cookie scoop to make larger cookies, this should yield about 18 cookies. Increase the baking time to 15 minutes.
- Storage: the raspberry white chocolate cookies will last 3-5 days stored in an airtight container at room temp.
- Make ahead: the cookie dough can be kept frozen for up to 6 months, once portioned. You can bake from frozen and increase baking time by 30 seconds to 1 minute.
Nutrition
Serving: 46g | Calories: 203kcal
