Raspberry White Chocolate Cookies | Samanttha Chen
Raspberry White Chocolate Cookies
20 mins prepServes 18
These cookies are soft, buttery, slightly gooey in the center, with bursts of tart raspberries and melty white chocolate in every bite. It’s that perfect sweet + tart combo that just works.
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix melted butter, brown sugar, and granulated sugar until combined. Add egg, egg yolk, and vanilla and mix well.
3. In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Add to wet ingredients and mix until just combined. Fold in white chocolate.
4. Gently fold in raspberries. Work quickly as the dough may soften.
5. Scoop 1 ounce dough balls onto baking sheet, spacing 2 inches apart.
6. Bake for 12 minutes until edges are golden and centers are slightly underdone.
7. Cool before serving.
