Raspberry White Chocolate Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18
- Category: Biscuits, Cookies & Rusks
- Method: Baking
Description
Soft and chewy vanilla cookies studded with creamy white chocolate and bursts of juicy, fresh raspberries.
Ingredients
Cookies
170 g unsalted butter, melted
190 g light brown sugar
50 g granulated sugar
1 large egg
1 large egg yolk
2 tsp (10 ml) vanilla extract
1 C (250 g) cake wheat flour
¾ tsp (3.75 ml) bicarbonate of soda
½ tsp (2.5 ml) salt
60 g white chocolate chips (or a white chocolate slab chopped)
80 g fresh raspberries, halved
To Finish
20 g whole fresh raspberries
Instructions
Cookies
Preheat the oven to 180 °C and line two baking trays with baking paper, leaving an overhang on two sides for easy removal.
Combine the melted butter, light brown sugar and granulated sugar in a large mixing bowl and whisk until smooth. Add the egg, egg yolk and vanilla extract, and whisk until well combined.
In a separate bowl, whisk together the cake flour, bicarbonate of soda and salt. Fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix. Fold in the white chocolate chips, followed by the halved raspberries, being careful not to break them up too much.
Dollop rounded portions of dough onto the prepared baking trays, leaving approximately 4 cm between each cookie to allow for spreading.
Bake for 12 minutes, or until the edges are lightly golden and the centres are puffed but still look slightly underbaked. The cookies will continue to cook as they cool.
To Finish
While the cookies are still warm, gently press 2–3 whole raspberries into the top of each cookie. Allow the cookies to cool on the trays for 5 minutes, then transfer them to a wire rack to cool completely.
