Raspberry White Chocolate Chip Cookies (Print Version)

# Ingredients:

→ 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

# 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.

# Notes:

01 - Can substitute gluten-free flour blend with xanthan gum
02 - Let raspberries defrost just enough to break up, not get mushy

Back