White Chocolate Raspberry Cookies

These big, bakery-style white chocolate raspberry cookies are bursting with sweet berries and white chocolate. They're a little crispy on the edges, extra thick, and verging on gooey in the middle. The perfect thick, chunky, bakery-style cookies.

Prep Time20

Cook Time14

Chilling2

Total Time2 45

Course: Dessert

Cuisine: American

Keyword: White Chocolate Raspberry Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

2 cups all-purpose flour (250 grams) measured correctly
1½ cups cake flour (180 grams) sifted and measured correctly, not self-rising
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (226 grams) cold, cut into cubes
1 cup brown sugar (210 grams) light or dark
¾ cup granulated sugar (150 grams)
2 large eggs cold, from the fridge
2 teaspoons vanilla extract
1¼ cup freeze dried raspberries (about 40 grams) either as drupelets or finely chopped, measure as drupelets - not as whole berries
1¼ cup white chocolate chips (225 grams)

Instructions

In a large bowl, sift together the flour, cake flour, baking powder, baking soda and salt. Whisk together and set aside.
In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
Beat the eggs and vanilla extract into the butter mixture.
Gradually mix the dry ingredients into the butter mixture starting with the mixer on a low speed. The dough will be thick. If you're not able to incorporate all of the flour, it's likely that you overmeasure the flour. If that's the case, mix in 1-3 teaspoons (not tablespoons) of milk.
Using a rubber spatula, stir the freeze dried berries and white chocolate chips into the dough.
Cover the bowl and place in the fridge for at least 2 hours or up to 48 hours.
When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or silicone baking mats.
Form the dough into balls with about 1/4 to 1/3 cup of dough each. I use a scale to weigh my cookie dough balls - each weighed 3.5 ounces (100 grams). Note that if the dough was in the fridge overnight, you may need to let it sit on the counter for 10 minutes first so that it's easier to work with.
Place the cookies 3 inches (about 7-8 cm) apart on the cookie sheets. Bake 1 sheet at a time in the middle rack of the oven. They'll need about 13-15. Remove from the oven when the tops look set and slightly golden.
Cool the cookies on the cookie tray.

Notes

Measuring 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.
Cake Flour: If you do not have cake flour, add an additional 1 cup all-purpose flour for a total of 3 cups all-purpose flour. Then add in 1/3 cup cornstarch (AKA cornflour). Do not substitute the 1 1/2 cups cake flour with 1 1/2 cups all-purpose flour.
Butter: Do not use melted or softened butter. The recipe will not yield the same results.
Freeze Dried Raspberries: If using whole freeze dried raspberries, I recommend chopping them first. Do not use freeze dried raspberries in powder form.
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 16 equal-sized cookies.

Nutrition