Raspberry White Chocolate Chip Cookies (Printable Format)
Soft buttery cookies filled with tart raspberries and creamy white chocolate chips. A perfect blend of sweet and fruity.
# What You'll Gather:
→ Base
01 -
2/3 cup unsalted butter, softened
02 -
1/3 cup caster sugar (superfine sugar)
03 -
1/3 cup light brown sugar, packed
04 -
1 large egg
05 -
Zest of one lemon
→ Dry Ingredients
06 -
1¾ cups all-purpose flour
07 -
½ teaspoon baking soda
08 -
½ teaspoon fine sea salt
→ Mix-ins
09 -
1 cup plus 1 tablespoon frozen raspberries, slightly defrosted
10 -
1 cup white chocolate, finely chopped
# Step-by-Step Instructions:
01 -
Preheat oven to 375°F (340°F fan). Line baking sheets with parchment. Let raspberries defrost 10-15 minutes.
02 -
Beat butter and both sugars until light and creamy. Add lemon zest and egg, mix until smooth.
03 -
Sift flour, baking soda, and salt together. Stir into butter mixture until just combined.
04 -
Fold in white chocolate. Gently stir in raspberries, letting them break slightly.
05 -
Form golf ball sized portions, place on sheets and flatten slightly. Bake 15-17 minutes until edges are golden.
06 -
Let cookies cool 5 minutes on sheets, then transfer to wire rack.
# Important Tips:
01 -
Can substitute gluten-free flour blend with xanthan gum
02 -
Let raspberries defrost just enough to break up, not get mushy