Description
Thick and chewy cookies with chunks of white chocolate, tangy raspberries, pure vanilla flavor, chewy on the inside, and crispy on the edges.
Ingredients
Units
Scale
- 2 cups + 2 tablespoons all-purpose flour, scoop and level method (10.67oz, 302g)
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter (6oz, 170g), melted and cooled slightly
- 1 cup brown sugar (7oz, 198g)
- 1/2 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) click for link
Instructions
- Put flour, cornstarch, salt, and baking soda in a medium bowl. Stir to combine.
- In another mixing bowl, whisk sugars into cooled, melted butter until thoroughly combined. Mix in egg, egg yolk, and vanilla.
- Add flour mixture and stir until just combined. Stir in white chocolate chunks and chopped, dried raspberries.
- Roll about 3 tablespoons of dough each into balls. You can roll the dough into balls before or after chilling. I prefer before.
- Refrigerate dough for at least 30 minutes, preferably a few hours or overnight, and up to 3-4 days.
- 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.
- Store in a tightly covered container. Can be kept at room temperature or, my favorite, in the refrigerator.
- Prep Time: 10
- chilling time: 30 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 153
- Sugar: 14.3 g
- Sodium: 64.6 mg
- Fat: 7.4 g
- Carbohydrates: 20.3 g
- Protein: 1.7 g
- Cholesterol: 23.1 mg