Raspberry White Chocolate Indulgence (Print Version)
# Ingredients:
→ Core Ingredients
01 -
226 grams unsalted butter, softened
02 -
150 grams granulated sugar
03 -
150 grams packed brown sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
280 grams all-purpose flour
07 -
1 teaspoon baking soda
08 -
0.5 teaspoon salt
→ Mix-Ins
09 -
170 grams white chocolate chips
10 -
125 grams fresh raspberries or frozen raspberries
11 -
0.5 teaspoon almond extract (optional)
# Instructions:
01 -
Preheat oven to 175°C. Line two baking sheets with parchment paper to facilitate cleanup and prevent sticking.
02 -
In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat with an electric mixer until the mixture is pale and fluffy, approximately 3–4 minutes.
03 -
Add the egg and vanilla extract to the creamed mixture. Include almond extract if desired. Beat thoroughly, scraping the bowl as needed for even mixing.
04 -
In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just incorporated. Avoid overmixing.
05 -
Gently fold in the white chocolate chips. Add the raspberries and carefully distribute them throughout the dough without overworking, to maintain their integrity.
06 -
Drop generous tablespoons of dough onto the prepared baking sheets, spacing them approximately 5 centimetres apart to allow for spreading.
07 -
Bake in the preheated oven for 10–12 minutes, or until the edges turn lightly golden and the centres are set. Avoid overbaking.
08 -
Remove from the oven and let cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely.
09 -
Enjoy warm, or once cooled, store in an airtight container for up to one week.
# Notes:
01 -
For enhanced flavour, use fresh raspberries when in season, and incorporate almond extract for a subtle nutty note.
02 -
Handle the dough gently after adding raspberries to avoid breaking the fruit, ensuring a visually appealing final product.