raspberry white chocolate chip cookies
Some Friday pretties to move and groove you into the weekend.
I’ve been pretty moody lately. Drab, sad, at points a bit angry and despondent. I’m sort of glad we’re moving into springtime because the colors blooming on grocery shelves – fresh berries, hydrangeas of all hues (I have four different varieties on my bookshelves right now), tulips, vibrant green veggies – bring me a lot of gentle joy.
A lot of my foods lately have reflected this inner need for a bright outlook. I’m loving the pickled red onions from yesterday’s Crispy Baja Fish Taco Bowl. Such a gorgeous, cheerful garnish, and fabulously tasty. I want to throw them on everything. I guess I don’t understand folks who thrive in rainy, dreary climes. I’m sure I could in a pinch, but I crave sun and all the things which grow as a result. I’d find life rather, well, gray, otherwise.
In sprightliness, these Raspberry White Chocolate Chip Cookies rival. An equally technicolored dessert to follow those delightful bowls. These soft, fruity treats are loaded with fresh raspberries and sweet white chocolate chips (buy the good shit, not those cheap chunks). Highly recommend one or two warm, with a hot mug of coffee, ideally sitting on a porch with a cool breeze if those are available to you. Ultimate Good Mood Food.
Razzle Dazzle Raspberry
When considering cookie flavors I remembered my Blackberry Lavender Chocolate Chunk Cookies. One of my friends was quite enamored by these and baked at least two batches. Today’s raspberry cousin was apparently the talk of J’s run club friends for a whole week. They’re that fab, folks.
The cookie formula is pretty typical of a good chocolate chip fixture. Start with butter, brown sugar, and white sugar – more brown than white, I love the subtly caramelized flavor the former lends – cream them up until fluffy. Then eggs, and finally vanilla.
Mix in the dry ingredients. Then comes the white chocolate chips and raspberries. I fold in the chips first to get them well distributed, then gently incorporate the raspberries. You want to try to prevent the berries from breaking as much as you can: the leaking innards (sounds fucking pleasant) will turn the baked cookie a dark color like blueberries. This doesn’t impact the taste at all, but if you’re worried about looks, it’s a factor to keep in mind.
Baker Baker, Cookie Maker
The finished dough will be sticky, so these cookies are meant to be scooped, not rolled. A cookie scoop is a useful tool to have for doughs like this.
Plop your cookie dough rounds on a parchment-lined baking sheet. As always, I give the sheet a few thwacks on the counter about 8 minutes into baking time, then finish them up in the oven. Such helps flatten the tops if they got puffy.
Cool the cookies on the baking sheet – they will continue to firm up. I do recommend going at them while they’re still a bit warm and gooey. Nothing better than a melty cookie for a shit mood.
Pack these up in your workday lunchbox, or serve them at a springtime soiree. If your friends are cool like mine, they’ll go apeshit for the batch!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Berry great goodies:
Bakery Style Blueberry Muffins
Baked Blueberry Chai Doughnuts
Strawberry Chocolate Chunk Cookie Bars
raspberry white chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup fresh raspberries
- 1 1/4 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, cream the butter and sugars until fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then the vanilla, until combined. Add the flour, baking soda, and salt. Mix until just combined. Fold in the white chocolate chips, then gently stir in the raspberries, being careful not to let them break much.
- Scoop rounded 1 tablespoon-sized balls of dough onto the baking sheet. The dough will be pretty sticky. Leave about 2 inches of space between each cookie.
- Bake for 8 minutes. Remove the sheet from the oven and tap firmly on the counter to flatten the cookies. Return to the oven to 4-5 minutes longer until the edges are just set. Let cool on the baking sheet.
