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Indulge in the perfect blend of soft, chewy cookies, juicy raspberries and creamy white chocolate with these white chocolate and raspberry cookies.
Let's be honest, you can never have enough cookies - from coffee cookies to sand tart cookies to brownie crinkle cookies to Oreo and chocolate chip cookies to peanut butter and jelly cookies to cherry blossom cookies.
But one of my favorite flavor combinations is raspberries and white chocolates. There is a reason I have multiple recipes using both together like these raspberry and white chocolate muffins and raspberry and white chocolate scones.
The latest and greatest however are these cookies!
Why This Recipe Works
- For raspberry lovers - By using fresh raspberries, you get pops of juicy fruitiness in every bite which is complemented by the rich white chocolate.
- Perfect consistency - You get a slightly crisp edge, with that chewy interior which makes cookies so delicious.
- Holiday friendly - Just like peanut butter and jelly, cookies and holidays are a perfect pair - irresistible and inseparable.
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Ingredient Notes
- Butter - Unsalted butter is a common choice for cookies, as it allows you to control the salt content. Make sure the butter is softened to room temperature for easy mixing.
- Sugars - Granulated sugar and brown sugars are used in combination for a balance of sweetness and moisture. Brown sugar adds a subtle molasses flavor.
- Eggs - Eggs act as a binding agent, contributing to the structure of the cookies. They also add moisture and richness.
- Vanilla extract - Vanilla enhances the overall flavor profile of the cookies. Use a good-quality vanilla extract for the best results.
- Flour - All-purpose flour is a standard choice for cookie recipes. It provides structure to the cookies.
- Cornstarch - Soften the proteins of the flour which results in a chewy cookie.
- Leavening agents - The combination of baking powder and baking soda gives just the right texture for the cookie.
- Salt - A small amount of salt helps balance the sweetness and enhances the overall flavor. If you're using salted butter, adjust the amount of additional salt accordingly.
- White chocolate - Use high-quality white chocolate, preferably in bar or chip form.
- Raspberries - I prefer fresh raspberries as they supply a burst of fruity flavor. I cut them and then freeze so they mix in easily without bleeding everywhere.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- Replace some or all of the butter with a neutral oil like vegetable oil or coconut oil for a different texture.
- I'm a fan of the combination of light brown, dark brown and granulated sugar, but you can use all of any one of them.
- Try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for an egg-free or vegan version. Applesauce or mashed bananas are good substitutes too.
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor. You can also swap with a 1:1 gluten-free flour blend for a gluten-free version.
- You can use already frozen raspberries instead of fresh or freeze-dried raspberries for a concentrated flavor.
- Experiment with other chocolate varieties besides white chocolate like dark or milk chocolate for a different flavor profile.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Beat together the butter and sugars with an electric mixer until combined. Add the eggs and vanilla extract, beating for 1 minute. Scrape down the sides before adding the dry ingredients and mixing until just combined.
Add the chopped chocolate and raspberries and mix in. Cover with plastic wrap and place in the fridge for 30 minutes.
Add 2 tbsp-sized portions to a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes.
FAQs
When making cookies, you usually use a combination of white and brown sugar. I prefer more brown sugar as there is moisture in it which helps create a soft and chewy cookie. You can use a combination of light and dark or just one or the other.
White granulated sugar is still important as it is dry and helps the cookie spread some.
Chilling the cookie dough before baking can help prevent excessive spreading.
Additionally, make sure your oven is preheated, and use parchment paper or a silicone baking mat to help control spreading
While visual cues are great, there is a way to tell if these cookies are done. It is called the edge test.
Use your fingertips to gently lift the edge of one cookie. If the edge of the cookie won't lift, they need more time.
If the edge lifts lightly from the sheet pan when using your fingertip, they are done. Remember they continue to cook for a few minutes out of the oven.
Use a sizable circular cookie cutter. Immediately upon removing the cookies from the oven, place the cutter around each cookie (larger than the cookie) and swiftly spin it. This rapid swirl aids in smoothing out any uneven edges.
If you need a visual, just watch this video.
Store cooled cookies in an airtight container at room temperature for up to a week. To extend their freshness, you can freeze the cookies in a single layer and then transfer them to a freezer bag for up to 3 months.
How to Freeze Cookie Dough for Later
If you don't want to bake the cookies right away, you can freeze for later no problem. Just follow these steps:
- Place dough in the fridge for 30 minutes.
- Roll into balls and place on baking sheet lined with parchment paper. Place in freezer for 30 minutes.
- Once they have firmed up, place in an airtight container or freezer-safe bag and freeze for up to 3 months.
- Once ready to bake, bake as directed, but add a couple of minutes to the baking time.
Equipment
The equipment you use is important to how the white chocolate and raspberry cookies turn out. What is needed is the following:
- Stand mixer - You can also use a hand mixer with mixing bowls.
- Large bowl - Need a bowl to be able to mix together the dry ingredients.
- Whisk - Used to mix together the dry ingredients.
- Cookie scoop - Use a 1 tablespoon cookie scoop for small cookies or a 2 tablespoon cookie scoop for medium-sized cookies.
- Baking sheet - Used to bake the cookies.
Pro Tips/Recipe Notes
- Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
- Measure the flour by weight so you get the exact amount needed.
- Feel feel to use regular white chocolate chips instead of chopping your own.
- Dice the raspberries and freeze them before adding to the dough to prevent too much bleeding. You can also use freeze-dried raspberries.
- Use a cookie scoop for consistent cookie size, ensuring even baking.
Other Cookie Recipes
If you’ve tried these white chocolate and raspberry cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
White Chocolate and Raspberry Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- ½ cup light brown sugar
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (385 grams)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup white chocolate, chopped
- 1 cup frozen raspberries, roughly chopped
Instructions
- Using an electric mixer on medium speed, beat the softened butter and sugars together, about 2 minutes. Add the eggs and vanilla, increase the mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- In a medium bowl, mix together the flour, cornstarch, baking soda, baking powder and salt.
- With the mixer on low speed, slowly mix in the dry ingredients into the wet ingredients until just combined. Add the chopped chocolate and raspberries and mix on low for about 5-10 seconds until combined. Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop out 2 tbsp-sized portions and gently roll into a ball with your hands. Place 3 inches apart on the baking sheet.
- Bake for 10-12 minutes. You want the edges to be golden brown but the middle should still be soft. Allow the cookies to cool for 5 minutes on baking sheet before transferring to a cooling rack.
Notes
- Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
- Measure the flour by weight so you get the exact amount needed.
- Feel feel to use regular white chocolate chips instead of chopping your own.
- Dice the raspberries and freeze them before adding to the dough to prevent too much bleeding. You can also use freeze-dried raspberries.
- Use a cookie scoop for consistent cookie size, ensuring even baking.
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