Description
Raspberry and white chocolate chips cookies blend sweet-tart berries with creamy chocolate in a classic American dessert. Delicate crumbs and rich flavors invite you to savor each delightful bite.
Ingredients
Scale
- 2/3 cup (156 ml) unsalted butter (softened)
- 1 large egg
- 1 cup (240 ml) white chocolate (finely chopped)
- 1 cup + 1 tbsp (240 ml + 15 ml) frozen raspberries
- 1 3/4 cups (220 g) all-purpose flour
- 1/3 cup (66 g) light brown sugar (packed)
- 1/3 cup (66 g) caster sugar (superfine sugar)
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- Zest of 1 lemon
Instructions
- Prepare raspberries by letting them thaw at room temperature for 10-15 minutes. Preheat oven to 190°C (375°F), with fan setting at 170°C (340°F). Line two baking sheets with parchment paper.
- Cream softened butter with caster and light brown sugars using an electric mixer until smooth and fluffy. Add lemon zest and egg, mixing thoroughly until well integrated.
- Sift flour, bicarbonate of soda, and sea salt into the butter mixture. Gently fold together using a wooden spoon until just combined, avoiding overmixing.
- Delicately fold chopped white chocolate into the dough. Gently incorporate slightly defrosted raspberries, allowing them to create marbled red streaks throughout the mixture.
- Divide dough in half. Scoop golf ball-sized portions onto prepared baking sheets, leaving space between each cookie. Lightly press down on each dough ball to flatten slightly.
- Bake for 15-17 minutes until edges turn golden brown but centers remain soft. Let cookies rest on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- Repeat baking process with remaining dough, ensuring consistent size and spacing of cookies.
Notes
- Defrost raspberries strategically to prevent excess moisture, which could make cookies soggy.
- Ensure butter is at room temperature for smoother creaming and better cookie texture.
- Gently handle raspberries during folding to create beautiful marbled effect without crushing completely.
- Use parchment paper or silicone mats for easy cookie removal and preventing sticking.
- Chill dough for 30 minutes before baking to prevent excessive spreading and maintain cookie shape.
- Adjust baking time slightly for crispier or softer cookies based on personal preference.
- Store cookies in airtight container with parchment between layers to preserve freshness.
- For gluten-free option, substitute plain flour with almond or gluten-free blend.
- Experiment with dark or milk chocolate chips as alternative to white chocolate.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 199 kcal
- Sugar: 13 g
- Sodium: 87 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 1.2 g
- Protein: 2.3 g
- Cholesterol: 27 mg