White Chocolate and Raspberry Cookies
Elite flavour combo. That's all I have to say.
Ingredients
225 grams unsalted butter softened
150 grams light brown sugar packed
100 grams granulated sugar
2 eggs
1 teaspoon vanilla
350 grams plain flour
1 teaspoon baking powder
¼ teaspoon salt
170 grams white chocolate
200 grams/1 ½ cups frozen raspberries
Method
Preheat oven to 180ºC. Line a baking sheet with parchment paper and set aside.
Beat the butter and sugars in a medium sized bowl until light and creamy, about 2-3 minutes.
Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.
Sift in the flour, baking powder and salt and mix again on low speed until combined.
Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.
Divide the dough into the desired sized balls and place on prepared parchment lined baking sheet, about 2-inches apart. Bake for 10-12 minutes.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
I found this recipe on Pinterest, here is the link to the original website: https://houseofnasheats.com/raspberry-chocolate-chunk-cookies/
My Thoughts
I have to confess, this was my first time trying this recipe and it did not disappoint!
Baking with raspberries can be quite difficult as they have such a high water content and yet this recipe was very accommodating. I do however, have a few tweaks for next time:
- I found there were maybe too many raspberries, I would use slightly less than 200g.
- As the mixture is so wet, I would give them more time in the oven but I would check them every minute after 12 mins in the oven.
- Dusting the raspberries with extra flour helps them not to bleed when folding the raspberries into the cookie dough.
All in all, this recipe and flavour combo is a win and I cannot urge you enough to make these yourself - it really is so simple.
Comments
Post a Comment