Raspberry and White Chocolate chips Cookie
Indulge in the sweet and tart brilliance of our Raspberry and White Chocolate Chip Cookies! Featuring juicy frozen raspberries, creamy white chocolate, and a hint of lemon zest, these cookies offer a delightful blend of flavors, perfect for any occasion.
A Recipe Born from Nostalgia
Every recipe has its own backstory, and my Raspberry and White Chocolate Chip Cookies are no exception. This recipe came to life one rainy afternoon when I was rummaging through my kitchen looking for something to cheer me up. I stumbled upon a bag of frozen raspberries next to a bar of white chocolate. The combination struck me as a perfect contrast—the sharp tang of raspberries with the sweet, creamy white chocolate. Inspired by this duo, I decided to bake something that not only lifted my spirits but also brought a smile to my family’s faces. As the sweet aroma filled the house, the gloomy day seemed a bit brighter. These cookies have since become a comforting treat that reminds us of the power of simple joys.
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen raspberries | 1 cup + 1 tablespoon |
| Unsalted butter (softened) | 2/3 cup |
| Caster sugar (superfine sugar) | 1/3 cup |
| Light brown sugar (packed) | 1/3 cup |
| Lemon zest | Zest of one lemon |
| Egg (large) | 1 |
| All-purpose flour | 1 3/4 cups |
| Baking soda | 1/2 teaspoon |
| Fine sea salt | 1/2 teaspoon |
| White chocolate (finely chopped) | 1 cup |
-
- Preparation of Raspberries and Preheating:
- Begin by placing the frozen raspberries on a plate to defrost slightly for 10-15 minutes. Concurrently, preheat your oven to 190°C (375°F), with a fan setting at 170°C (340°F), and line two large baking sheets with parchment paper.
- Creaming Butter and Sugars:
- In a mixing bowl, combine the softened unsalted butter with the caster sugar and light brown sugar. Using an electric mixer, beat these ingredients until the mixture is creamy and light. Incorporate the zest of one lemon and the large egg into the mixture, beating until thoroughly combined.
- Preparation of Raspberries and Preheating:
- Incorporating Dry Ingredients:
- Sift the plain flour, baking soda, and fine sea salt into the bowl containing the butter mixture. Mix these together using a wooden spoon until just combined, ensuring not to overmix.
- Adding Chocolate and Raspberries:
- Fold the finely chopped white chocolate into the mixture. Following the chocolate, gently fold in the slightly defrosted raspberries, allowing them to break slightly and marble the dough with streaks of red.
- Forming and Baking the Cookies:
- Divide the dough in half. From each half, scoop out portions roughly the size of a golf ball, and arrange these on the prepared baking sheets, ensuring ample space between each as they will spread during baking. Gently press down on each dough ball to slightly flatten.
- Baking and Cooling:
- Place the cookies in the preheated oven and bake for 15-17 minutes, or until the edges are golden brown but the centers remain slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely. Repeat the process with the remaining dough.
Enjoy these Raspberry and White Chocolate Chip Cookies, a perfect blend of flavors that bring joy to any occasion!
