White Chocolate Raspberry Cookies

This is what I wanted to taste when I bit into those Subway White Chocolate Raspberry Cookies. But didn’t. So here’s my vision of what White Chocolate Raspberry Cookies should be – thick and chewy cookies with chunks of white chocolate, tangy raspberries, pure vanilla flavor, chewy on the inside, and crispy on the edges. A perfect flavor combination in a perfect cookie! Made from scratch – no box mix.

My son was telling me how good the White Chocolate Raspberry Cookies at Subway were. I hadn’t tried them but I thought Yum! So I told him, the next time you’re there, get one for me too. And I was excited to try it. I had visions of a thick, chewy homemade cookie with chunks of white chocolate and tangy raspberries, soft and chewy on the inside, crispy on the edges.

It was good…but it wasn’t all I dreamed it to be. And that’s ok. I’m a little spoiled. Subway’s expertise is making fresh sandwiches, not homemade cookies. And anyway, I took it as a challenge. I don’t know if it’s the competitiveness in me (I’d really rather everybody wins), but when I hear my kids say I love such and such, I’ve GOT to make it better. I guess when I find a food I really like, I just want to make it the best it can be. The downside is, once you make it so much better, you can never go back.

I started my search for White Chocolate Raspberry Cookies on Google. The Subway copycat recipes calls for a box of muffin mix, but I was looking for something from scratch. I wanted a cookie with as close to real raspberries as possible. And I didn’t want any preservatives giving the cookie a funky flavor. I definitely wanted the cookie to have the texture of my favorite chocolate chip cookie and the flavor of real vanilla. So that’s where I started.

Dried Raspberries

I started with fresh raspberries. That was a disaster. The raspberries leeched water out into the cookie and they got soggy. Bleh. So then I experimented with drying the raspberries in the oven. I didn’t want a completely dried out, crumbly, freeze-dried raspberry. I wanted it to still be somewhat pliable and somewhat “real.” After a few fails  (I tried drying frozen raspberries – don’t do that), I got the perfect texture I was looking for. Check out my post on DIY Oven Dried Raspberries for the details. You can substitute freeze-dried raspberries, but with drying them yourself you can control how dried out they get.

I roughly chopped the raspberries here because I wanted them to still look like raspberries. But they would also be great chopped finer so they would be more spread out in the cookie. Biting into a whole dried raspberry can be pretty tangy.

This recipe uses melted butter for the chewiest cookie. Added bonus – it’s also easy to mix by hand in bowl. Heat the butter until it is almost all melted, then stir it a bit and the warmth will melt the rest of the butter. This saves on cooling time.

Let the dough chill for at least 30 minutes. A few hours is even better. Chilling gives the dough time to rest and gives a tighter shape.  I’ve left this dough chill overnight which allows the flavor the develop.

White Chocolate Raspberry Cookies

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Ingredients

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• 2 cups + 2 tablespoons all-purpose flour, scoop and level method (10.67oz, 302g)
• 1 ½ teaspoons cornstarch
• ½ teaspoon salt
• ½ teaspoon baking soda
• 12 tablespoons unsalted butter – 1 1/2 sticks (6oz, 170g), melted and cooled slightly
• 1 cup brown sugar (7oz, 198g)
• ½ cup granulated sugar (3.5oz, 99g)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla
• 2 cups white chocolate chunks or chips (12oz, 340g)
• 1 cup dried raspberries, chopped (4oz, 113g, about 60 dried berries) click for link

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Instructions

1. Put flour, cornstarch, salt, and baking soda in a medium bowl. Stir to combine.
2. In another mixing bowl, whisk sugars into cooled, melted butter until thoroughly combined. Mix in egg, egg yolk, and vanilla.
3. Add flour mixture and stir until just combined. Stir in white chocolate chunks and chopped, dried raspberries.
4. Roll about 1/4 cup of dough each into balls. You can roll the dough into balls before or after chilling. I prefer before.
5. Refrigerate dough for at least 30 minutes, preferably a few hours or overnight, and up to 3-4 days.
6. When ready to bake, heat oven to 325 degrees F. Bake on a parchment lined baking sheet until just set on top and beginning to turn golden on the edges, about 10-15 minutes, depending on your oven. Cookies will appear undercooked but will firm up when cooling. Let cool on pan for 10 minutes for maximum chewiness, then transfer to a cooling rack.
7. Store in a tightly covered container. Can be kept at room temperature or, my favorite, in the refrigerator.

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