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White Chocolate Raspberry Cookies


  • 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


  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.