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Gooey Raspberry White Chocolate Cookies
Alyssa

Gooey Raspberry White Chocolate Cookies

Indulge in gooey raspberry white chocolate cookies! Chewy, fruity, and loaded with flavor—these treats are perfect for any cookie lover!
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Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter: The base of the cookie dough butter adds richness and flavor. Always opt for high-quality unsalted butter to control the salt content in your cookies.
  • 1/2 cup brown sugar: Adds a deep caramel-like flavor and moisture to the cookies.
  • 1/2 cup granulated sugar: Balances the flavors and contributes to the cookies’ chewy texture.
  • 1 large egg: Binds the ingredients together and adds moisture.
  • 1 tsp vanilla extract: Enhances the flavor profile of the cookies making them aromatic and delicious.
  • 1 3/4 cups all-purpose flour: The main structure of the cookies providing the necessary framework for the dough.
  • 1/2 tsp baking soda: A leavening agent that helps the cookies rise and gives them a light texture.
  • 1/2 tsp salt: Enhances and balances the sweetness of the cookies.
  • 1/2 cup fresh raspberries: These provide bursts of tartness and color making the cookies vibrant and fresh.
  • 1 cup white chocolate chunks: Adds a rich sweetness and creamy texture contrasting beautifully with the raspberries.

Method
 

  1. Preheat your oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This sets the stage for baking your cookies evenly.
  2. Cream the butter and sugars: In a large mixing bowl, combine 1/2 cup unsalted butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar. Beat them together using a handheld mixer or a whisk until the mixture is light and fluffy. This process incorporates air, which helps to give your cookies a delicate texture.
  3. Add the egg and vanilla: Crack in 1 large egg and add 1 tsp of vanilla extract. Mix well until fully integrated.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add this dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
  5. Fold in the raspberries and white chocolate: Gently fold in 1/2 cup fresh raspberries and 1 cup white chocolate chunks using a spatula. The goal is to distribute the raspberries and chocolate evenly without crushing them.
  6. Drop the cookie dough: Using a tablespoon, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
  7. Bake the cookies: Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown while the centers remain soft. Remove from the oven and let them cool on the baking sheet for about 5 minutes.
  8. Transfer to the wire rack: After cooling on the baking sheet, carefully transfer the cookies to a wire rack to cool completely, allowing the edges to set perfectly while keeping the centers gooey.