I’ll be honest: I don’t really like white chocolate.
But in this recipe of Raspberry Cookies with White Chocolate Chips, in combination with freeze-dried raspberries, it turns into an exquisite cream, in which the chocolate base is hardly recognizable. When I tested this recipe in my kitchen, due to numerous requests like “are the white raspberry cookies already over?” I had to repeat it six (yes, six) times!
Now some texture tips.
Rolling the dough into small balls about the size of a walnut results in a crispy cookie with light creamy notes and an active raspberry flavor (the latter, I think, depends on the raspberry supplier). If the balls are larger, about 4 cm in diameter, the cookies will turn out with a slightly moist center. I like the second option better but the choice is yours.
In any case I am sure that you will fall in love with this Raspberry Cookies with White Chocolate Chips too.
110 g butter, melted and cooled
100 g white sugar
100 g light brown sugar
10 g vanilla sugar
210 g all purpose flour
0.5 tsp soda
0.5 tsp salt
15-20 g dried raspberry
140 g white chocolate chips
1. Preheat oven into 175 °C.
2. Mix three types of sugar in a large bowl. Add butter and beat with mixer.
3. Then add egg and beat until the mixture becomes ligher.
4. At this step add flour, salt and soda and knead dough with mixer.
5. At last add chocolate chips and raspberry. Mix with table spoon until incorporated.
6. Roll the dough into balls about 4 cm in diameter. Place them on a baking sheet lined with baking paper at a distance of 4-5 cm from each other (I can fit 9 cookies on a baking sheet measuring 30×45 cm). Press the top of each cookie a little.
7. Bake 10 minutes: your cookies should look like a little unbaked with light top and golden edges only a little.
8. Cool about 5 minutes in a baking tray. After this time transfer cookies to a wire rack to cool completely. Store cookies in a tin box.
Mmm, what do you think about the recipe? And about the entire Cookie Advent Calendar?