Description
Bakery-style white chocolate raspberry cookies with chewy centers, crispy edges, sweet white chocolate chips, and tangy freeze-dried raspberries.
Ingredients
Scale
- 1 stick salted butter, cold, cut into 1-inch cubes
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup freeze-dried raspberries
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup cake flour
- 1 1/4 cups all-purpose flour
- 1 1/2 cups white chocolate chips
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In the bowl of an electric mixer, beat cubed butter with brown sugar and granulated sugar on high speed for 1 minute, until creamy and smooth with no visible butter chunks.
- Add the egg, egg yolk, and vanilla extract. Mix briefly until just combined.
- Add freeze-dried raspberries and mix for about 10 seconds to break them into smaller pieces. Let dough rest for 2 minutes.
- Mix in salt, baking powder, and baking soda until combined.
- Add both flours and mix until a dough forms (about 1 minute).
- Fold in white chocolate chips until evenly distributed.
- Scoop dough with a large cookie scoop (about 8 cookies total). Place 4 cookies per baking sheet.
- Bake for 10 minutes, until edges are golden but centers look slightly soft.
- Cool for 15–20 minutes to allow centers to set before serving.
Notes
- These cookies are large, bakery-style, with crispy edges and gooey centers.
- You can swap freeze-dried raspberries for strawberries or blueberries.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze dough balls for up to 2 months and bake directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 380
- Sugar: 32g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg