These delicious Raspberry White Chocolate Cookies are soft, chewy and incredibly easy to make, even for a beginner baker! Reminiscent of a thick, bakery-style cookie, these cookies don't require chilling time and have the perfect balance of sweet and tart.
Keyword raspberry cookies, raspberry white chocolate cookies, white chocolate chip cookies
Cut the butter into cubes and melt it in a small saucepan, over medium to high heat. Once melted, you want to keep heating it, stirring occasionally with a wooden spoon, until brown specks appear and you can feel that nutty aroma. Be careful not to burn the butter, but also don't "underbrown" it - if you know what I mean.
Once your butter is browned, transfer it to a bowl and let it cool to room temperature. You can do this in a fridge to speed up the process. Give it a stir every now and then to help it cool evenly.
While your butter is cooling, sift together flour, baking soda, baking powder and cinnamon, and set aside.
Chop the white chocolate into irregular chunks and save some for topping.
Preheat the oven to 190°C (375°F) or 170°C (340°F) if you're using a fan oven. Line a baking sheet with parchment paper.
Add the brown sugar, white sugar, egg, lemon zest and vanilla extract to the butter. Combine together using a whisk or an electric hand mixer until paler in color.
Add the dry ingredients to wet ingredients in 2 batches and briefly mix it or combine using a wooden spoon.
Lastly, fold in the chopped chocolate with the frozen raspberries.
Using an ice cream or a cookie scoop that has a 5-cm diameter, scoop out the cookie dough onto the prepared sheet by leaving a 2 to 3-inch (5 to 7-cm) gap between each. Top with the disc of chocolate or roughly chopped white chocolate.
Bake for 9-10 minutes.*
The cookies are done when they are slightly golden around the edges, but very soft and puffy in the middle; like they need another minute or two. But that's exactly what you want for a soft and chewy inside!
Take out the baking sheet and give it a couple of bangs on the counter, to create the signature wrinkly chocolate chip look.**
Leave the cookies on the tray for 2-3 minutes before transferring them to a wire rack to cool completely.
Keep the baked cookies in an airtight container, at room temperature for 3-5 days.
I advise you to bake a "test" cookie to estimate the best baking time and oven temperature (depending on the size of your cookies), so you don't end up with less than perfect cookies.*
The credit for the pan-banging method goes to Sarah Kieffer, from The Vanilla Bean Blog.**