These big, bakery-style white chocolate raspberry cookies are bursting with sweet berries and chunks of white chocolate. They're a little crispy on the edges with gooey, chewy centers. It's a simple cookie recipe that tastes gourmet, and there's no need to chill the dough!
2tablespoonscorn starchonly use 1 tablespoon if using freeze-dried raspberries
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cupunsalted butter (112 grams) cold, cut into cubes
½cupbrown sugar (100 grams) light or dark
½cupgranulated sugar (100 grams)
1largeeggcold, from the fridge
1 ½teaspoonsvanilla extract
½cupraspberries (62 grams, if using fresh berries)*fresh, frozen or freeze dried
⅔cupwhite chocolate chunks (120 grams)or white chocolate chips
Instructions
Preheat the oven to 350F (180C). Line 2 cookie sheets with parchment paper or silicone baking mats.
Whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
In a separate large bowl, beat together the butter, brown sugar and granulated sugar.
Beat in the egg and vanilla extract.
Add the flour mixture into the butter mixture. I typically do a few stirs by hand first, then beat with an electric mixer until incorporated.
Chop the raspberries in half first. Then gently fold the chocolate chunks and raspberries into the batter using a rubber spatula. Do not worry about fully incorporating them into the batter.
Spoon the dough into balls to include both raspberries and chocolate chunks in each cookie. For large cookies, make them about 3 tablespoons of dough each (I get 11 or 12 cookies this way). For smaller cookies, make them with about 1 - 1.5 tablespoons of dough each.
Place the cookies 2 inches apart on the cookie sheets. Bake 1 sheet at a time in the middle rack of the oven. They'll need 9-11 minutes for smaller cookies and 12-14 minutes for large cookies. Remove from the oven when the tops look set.
Cool the cookies on the cookie tray. Optionally, dot the tops of the cookies with a few extra chocolate chunks.
Notes
Flour: Make sure to measure the flour properly, or the cookies can be dry. Use a scale for the most accurate results. Alternatively, whisk the flour first. Then spoon into dry measuring cups and level off the top.
Butter: Do not use melted or softened butter. The recipe will not yield the same results.
Raspberries: If using freeze-dried raspberries, only use 1 tablespoon of cornstarch in the recipe. I recommend slicing the berries in half before adding to the cookie dough. If you add in extra raspberries, the cookies can have too much moisture and spread too thin.
Freezing: Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake cookie dough from frozen, as directed in the recipe. They'll take 1-2 minutes longer. Baked and cooled cookies can be frozen for up to 2 months.
Storage: Store in an airtight container at room temperature for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 12 equal-sized cookies.