Raspberry White Choc (Printable Version)
# What You’ll Need:
01 -
1/2 cup chunky white chocolate pieces.
02 -
1 cup juicy raspberries.
03 -
3 cups plain flour.
04 -
1/2 tsp baking powder.
05 -
1 tsp vanilla extract.
06 -
1 cup sweet brown sugar, pressed down.
07 -
1 cup creamy unsalted butter, let it sit at room temp.
08 -
1 cup regular sugar.
09 -
1 cup white chocolate chips.
10 -
2 big eggs.
11 -
1 tsp baking soda.
12 -
1/2 tsp table salt.
# Steps To Make It:
01 -
Let the cookies chill for 5 minutes on the tray before you move them onto a rack.
02 -
Pop them in the oven for about 12-15 minutes. They're done when the edges get golden.
03 -
Drop big scoops of dough onto the lined trays. Make sure there's about 2 inches between each one.
04 -
Now, gently fold in the raspberries with your white chocolate. Don't smush the berries too much.
05 -
Slowly add the flour mix to your wet mix, stirring just until it's all blended together.
06 -
In a different bowl, stir together flour, salt, baking soda, and baking powder.
07 -
Mix in the eggs (one by one) and then add the vanilla.
08 -
Whip the butter with both sugars until it's really light and creamy.
09 -
Set your oven to 350°F. Line your cookie trays with parchment so nothing sticks.
# Extra Notes:
01 -
Try frozen raspberries to keep them from breaking apart while stirring.
02 -
Pick white chocolate that lists cocoa butter on the label—it tastes way better.
03 -
Take the cookies out while they're a bit soft in the middle for max gooeyness.
04 -
Roll up extra dough balls and freeze them. Bake later when you want fresh cookies.