Get the Recipe:
Raspberry White Chocolate Cookies
These raspberry white chocolate cookies are simple to make and seriously impressive.
Ingredients
- 2 3/4 cups (330 g) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional, but lovely
- 1 1/2 cups (255 g) white chocolate chips or chunks
- 1 cup (125 g) frozen raspberries, (keep frozen or just slightly thawed—don’t fully thaw)
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Instructions
- In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, followed by the vanilla and almond extracts.
- Add the flour mixture in portions, mixing on low just until combined.
- Stir in the white chocolate chips. Gently fold in the frozen raspberries. Be careful not to over-mix, or the dough will turn pink.
- Using a 3-tablespoon cookie scoop), portion the dough onto a parchment-lined baking sheet. Cover and chill the scooped dough for at least 1 hour (or up to overnight).
- Preheat oven to 350°F (175°C). Place the chilled cookie dough balls a few inches apart on a lined baking sheet. (I bake 8 per sheet. Keep the remaining dough in the refrigerator until needed.) Bake 12–15 minutes, or until the edges are golden but the centers still look soft.*
- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- *If you chilled the dough longer than an hour, the cookies may need to bake for another minute or two.
- Store in an airtight container at room temperature up to 3 days.
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