An easy and simple recipe for delicious chunky cookies made with white chocolate chips and raspberry pieces.
Serves 8. Use the scaling buttons below to double or triple the quantity.
- 60g (or 1/4 cup) unsalted butter (room temperature). Grease a large baking tray or line with parchment paper
- 120g (1/2 cup +1.5 tbsp) golden granulated sugar
- 1 egg (room temperature)
- 1/2 tsp vanilla essence
- 1 tsp baking powder
- 1/2 tsp baking soda/bicarb
- 1/4 tsp sea salt
- 150g (or 1 + 1/4 cups) plain or all-purpose flour
- 120g (or 2/3 cup) white chocolate chips
- 80g (or 1 cup) frozen raspberries (store these in the freezer until you need them)
- Heat your oven to 400F or 200C.
- Beat the butter and sugar with an electric whisk or stand mixer. Then add the egg and vanilla essence.
- Mix the flour, baking powder, baking soda, and sea salt in a separate bowl. Then pour them into the cookie mixture and gently mix on a low setting.
- Add the white chocolate chips and incorporate them on a low setting.
- Then gently fold in the frozen raspberries with a spoon. (note 1)
- Form the mixture into 8 even-sized balls and place on the baking tray 5cm or 2 inches apart. (note 2)
- Bake for 12-14 minutes until they are golden brown.
- Let them cool for 5-10 minutes on the tray and then transfer them to a wire rack to cool completely.
- Make sure you gently stir the raspberries into the mixture. Do no use an electric whisk or stand mixer. You want them to remain whole instead of breaking up into tiny pieces. Store the raspberries in the freezer until you need to add them so they do not start to thaw and become soggy.
- Don't worry about flattening the cookie dough balls. They will spread out when they bake in the oven.
- Category: Cookies
- Method: Baked
- Cuisine: Western
- Serving Size: 1
- Calories: 277
- Sugar: 24.4g
- Sodium: 97.7mg
- Fat: 11.7g
- Saturated Fat: 6.9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40.1g
- Fiber: 1.2g
- Protein: 3.8g
- Cholesterol: 42.5mg
Keywords: raspberry cookies white chocolate