Raspberry and White Chocolate Chip Cookies are a delightful treat that combines the tart sweetness of raspberries with the creamy richness of white chocolate. These cookies are soft and chewy with bursts of fruity flavor marbled throughout the dough. The hint of lemon zest adds a refreshing citrus note, perfectly balancing the sweetness of the chocolate and the slight tartness of the raspberries.
Whether for an afternoon snack, a holiday gift, or just to satisfy a sweet tooth, these cookies are a sophisticated twist on a classic favorite. They’re easy to prepare and visually stunning, with vibrant streaks of red and chunks of creamy white chocolate in every bite.
Why You’ll Love This Recipe
• Unique Flavor Pairing: The combination of tart raspberries and sweet white chocolate is irresistible.
• Visually Stunning: The marbled red streaks from the raspberries make these cookies stand out.
• Soft and Chewy Texture: Perfectly baked with a tender center and crisp edges.
Ingredients
• 1 cup + 1 tablespoon frozen raspberries
• ⅔ cup unsalted butter, softened
• ⅓ cup caster sugar (superfine sugar)
• ⅓ cup light brown sugar, packed
• Zest of one lemon
• 1 large egg
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup white chocolate, finely chopped
Instructions
Step 1: Prepare Raspberries and Preheat Oven
1. Place the frozen raspberries on a plate to defrost slightly for 10-15 minutes.
2. Preheat your oven to 375°F (190°C) or 340°F (170°C) for fan ovens.
3. Line two large baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
1. In a mixing bowl, combine the softened butter, caster sugar, and light brown sugar.
2. Using an electric mixer, beat the mixture until creamy and light.
3. Add the lemon zest and egg, beating until fully incorporated.
Step 3: Incorporate Dry Ingredients
1. Sift the all-purpose flour, baking soda, and fine sea salt into the butter mixture.
2. Mix with a wooden spoon until just combined, being careful not to overmix.
Step 4: Add White Chocolate and Raspberries
1. Gently fold the finely chopped white chocolate into the dough.
2. Carefully fold in the slightly defrosted raspberries, allowing them to break slightly and create marbled streaks in the dough.
Step 5: Shape the Cookies
1. Divide the dough into two portions. From each portion, scoop out golf ball-sized pieces.
2. Arrange the dough balls on the prepared baking sheets, leaving ample space between each as they will spread during baking.
3. Lightly press down on each ball to slightly flatten.
Step 6: Bake and Cool
1. Bake the cookies in the preheated oven for 15-17 minutes, or until the edges are golden brown and the centers remain slightly soft.
2. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
3. Repeat the process with the remaining dough.
Tips
• Use Frozen Raspberries: Frozen raspberries work best as they don’t bleed excessively into the dough.
• Zest with Care: Ensure you only zest the lemon’s yellow layer to avoid the bitter white pith.
• Avoid Overmixing: Gently fold in the raspberries to maintain a marbled appearance.
Storage Options
• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Extend freshness by storing in the refrigerator for up to 5 days.
• Freezing: Freeze the unbaked dough balls on a tray, then transfer to a freezer-safe container. Bake from frozen, adding an extra 2-3 minutes to the baking time.
Raspberry and White Chocolate Chip Cookies are a delightful way to enjoy the combination of fruit and chocolate in cookie form. Their bright flavors and beautiful appearance make them a treat worth savoring!
