These cookies are sure to wow a crowd as they are similar to the large, thick cookies you would buy from a cookie shop. Mary Susan Jenkins, of Baking it Beautiful came by to show us how to make tasty White Chocolate Raspberry Cookies.
White Chocolate Raspberry Cookies
-1 stick salted butter, cold
-½ cup brown sugar
-¼ cup granulated sugar
-1 egg yolk
-1 tsp. vanilla
-1 cup freeze-dried raspberries
-½ tsp. Salt
-½ tsp. Baking powder
-½ tsp. Baking soda
-¾ cup cake flour
-1 ¼ cup all-purpose flour
1.Preheat the oven to 400 degrees. Cut the butter into one inch squares and place in the bowl of an electric mixer. MIx on high for 1 minute with both sugars. There should be no visible chunks of butter. Add in vanilla and eggs. Mix briefly until everything has just come together. Add in the freeze dried raspberries and give it a quick 10 second mix. Then let the batter rest for about 2 minutes while you measure out your dry ingredients. This will allow the raspberries to moisten up a bit before adding the dry ingredients.
2.Add in the salt, baking soda, and baking powder. Mix until combined. Finally, add in both flours and mix until a dough is formed, about 1 minute. Add in the white chocolate chips and mix until the chips are evenly distributed.
3.Scoop dough with a large cookie scoop, makes about 8 cookies. Bake 4 cookies at a time for 10 minutes. Let the cookies cool for 15-20 minutes so the inside of the cookie can set.