Description
Delicious cookies loaded with white chocolate and freeze-dried raspberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1½ cups cake flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (cold, cut into cubes)
- 1 cup brown sugar (light or dark)
- ¾ cup granulated sugar
- 2 large eggs (cold, from the fridge)
- 2 teaspoons vanilla extract
- 1¼ cups freeze dried raspberries (about 40 grams)
- 1¼ cups white chocolate chips
Instructions
- In a large bowl, sift together the flour, cake flour, baking powder, baking soda and salt. Whisk together and set aside.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
- Beat the eggs and vanilla extract into the butter mixture.
- Gradually mix the dry ingredients into the butter mixture starting with the mixer on a low speed. The dough will be thick. If you’re not able to incorporate all of the flour, it’s likely that you overmeasure the flour. If that’s the case, mix in 1-3 teaspoons of milk.
- Using a rubber spatula, stir the freeze dried berries and white chocolate chips into the dough.
- Cover the bowl and place in the fridge for at least 2 hours or up to 48 hours.
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or silicone baking mats.
- Form the dough into balls with about 1/4 to 1/3 cup of dough each. I use a scale to weigh my cookie dough balls – each weighed 3 ounces (100 grams). Note that if the dough was in the fridge overnight, you may need to let it sit on the counter for 10 minutes first so that it’s easier to work with.
- Place the cookies 3 inches apart on the cookie sheets. Bake 1 sheet at a time in the middle rack of the oven. They’ll need about 13-15 minutes. Remove from the oven when the tops look set and slightly golden.
- Cool the cookies on the cookie tray.
Notes
- The freeze-dried raspberries can also be finely chopped, but should be measured as drupelets – not whole berries.
- If you notice you overmeasured the flour, adjust the dough with milk to achieve the right consistency.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg