Description
A tender, chewy cookie studded with tart raspberry bursts and melting white chocolate, each warm bite offering a rich contrast of sweet, creamy pockets and bright fruit flavor.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 1 cup freeze-dried raspberries crushed slightly
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking soda, salt, and cornstarch until evenly combined.
- In a large bowl beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the white chocolate chips and crushed freeze-dried raspberries.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a more intense raspberry flavor, gently fold in finely chopped fresh raspberries instead of freeze-dried.
- Chilling the dough for 30 minutes in the refrigerator yields thicker, chewier cookies.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Cookie dough balls can be frozen on a baking sheet, then transferred to a freezer bag for baking fresh later.