Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- 2/3 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup white chocolate chips
- 1/2 cup frozen raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it’s at the perfect temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a small bowl, combine the all purpose flour, baking powder, baking soda, and salt. Stir until thoroughly blended to distribute the leavening agents evenly.
- Cream Butter and Sugars: Using an electric mixer with a paddle attachment, beat the room temperature butter with granulated sugar and brown sugar on medium-high speed until the mixture is creamy and fluffy.
- Add Egg and Vanilla: Incorporate the egg into the creamed butter mixture, followed by the vanilla extract, mixing well to combine.
- Combine Dry and Wet Mixtures: Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined; the batter will become very thick at this stage.
- Add White Chocolate Chips and Raspberries: Fold the white chocolate chips into the dough by hand using a spatula, then gently fold in the frozen raspberries. It’s fine if the raspberries break a little, as this will infuse flavor throughout the dough.
- Shape Cookies: Roll the dough into 1-inch balls and place them 2 inches apart on a baking sheet lined with Silpat or parchment paper. Slightly flatten each cookie ball to allow even baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the bottoms turn just golden brown, signaling they are perfectly baked.
- Cool Cookies: Remove from oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer them onto cooling racks to cool completely before serving.
Notes
- Using frozen raspberries helps maintain some structure so they don’t completely melt into the dough.
- Room temperature butter ensures better creaming with sugars and a tender crumb.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Flattening the cookie balls slightly helps achieve an even bake and classic cookie shape.
- These cookies are best enjoyed within 2 days for optimal freshness but can be refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
