Chewy and soft cookies with a hint of tart raspberry and sweet white chocolate flavor.
A few weeks back, I made a scone with raspberry and white chocolate chips. I absolutely love the combination of these two things. Just enough tartness within the sweet. So I had to make a cookie version of it! It’s chewy and crispy with some tartness from the raspberries. I used the freeze dried raspberries because fresh berries can ‘bleed’ through the cookie dough. If you are using fresh berries, add them last and lightly fold them in to the dough.
Chewy Raspberry and White Chocolate Chip Cookies
Chewy and soft cookies with a hint of tart raspberry and sweet white chocolate flavor.
Ingredients
- 3/4 cup unsalted butter room temp
- 1/2 cup brown sugar 100g
- 1/4 cup white sugar 50g
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- 2 cups all purpose flour 272g
- 1/2 tsp salt
- 1 egg
- 1/2 cup raspberries freeze dried
- 1/2 cup white chocolate chips
Instructions
- Beat the butter and both sugars until light and fluffy.
- Add the vanilla extract, egg, and all the dry ingredient and mix until well combined.
- Gently fold in the white chocolate first then raspberries.
- Scoop the dough and place onto the baking sheet. Bake at 350 for 10-12 minutes.