Gooey Raspberry Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1 cup brown sugar, packed
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
3 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon salt
→ Mix-ins
10 -
1 cup fresh raspberries
11 -
1 cup white chocolate chips
12 -
1/2 cup white chocolate chunks
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
02 -
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
03 -
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the raspberries, white chocolate chips, and white chocolate chunks.
05 -
Scoop dough onto prepared baking sheets, spacing each about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden.
06 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Both fresh and frozen raspberries work in this recipe. Frozen raspberries are easier to incorporate as they hold their shape better.
02 -
For the best flavor, use high-quality white chocolate that contains cocoa butter.
03 -
To achieve the perfect gooey center, slightly underbake the cookies.
04 -
Be careful not to overmix the dough after adding the flour or raspberries.
05 -
These cookies can be stored in an airtight container for up to 3 days at room temperature.