Description
A sophisticated and chewy cookie recipe that perfectly balances tart raspberries with creamy white chocolate chunks for a bakery-style finish.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups white chocolate chunks
- 1 cup raspberries (fresh or frozen)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment.
- Cream butter and both sugars until light and fluffy.
- Add eggs and vanilla, mixing well.
- Gently stir in dry ingredients until just combined.
- Fold in white chocolate and raspberries gently by hand.
- Scoop dough onto sheets and bake for 10-12 minutes.
- Cool on the pan for 5 minutes before moving to a wire rack.
Notes
High in antioxidants from raspberries, provides a sophisticated flavor profile, and uses a reliable ratio for perfect chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 185 kcal