White Chocolate & Raspberry Cookies
Bursting with chunks of white chocolate and pockets of seasonal raspberries, White Chocolate & Raspberry Cookies are the perfect baking project for summer. These cookies are inspired by one of my favourite ice cream flavours, Black Raspberry Thunder.
Servings 16 cookies
Equipment
- Digital kitchen scale
- Stand mixer with a paddle attachment
- Large mixing bowl
- Baking spatula
- Medium cookie scoop
- 1/2 sheet pan
- Cooling rack
Ingredients
- 112 grams salted butter, at room temperature (1/2 cup)
- 105 grams light brown sugar (1/2 cup)
- 70 grams white sugar (1/3 cup)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 142 grams oat flour (1 cup)
- 62 grams tapioca starch (1/2 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 200 grams white chocolate (1¼ cups)
- 160 grams frozen raspberries* (1½ cups)
Instructions
- Preheat the oven to 350°F and line a rimmed 1/2 sheet with parchment paper.
- In the bowl of a stand mixture affixed with a paddle attachment, beat the butter, sugars, egg, and vanilla until smooth. Whisk together the dry ingredients in a large mixing bowl. Pour the dry ingredients into the bowl of the mixer, and mix on medium-low until the dough is just combined.
- Roughly chop the white chocolate. Using a baking spatula, fold the white chocolate into the cookie dough until combined. Next, fold the frozen raspberries into the dough until just combined.
- Use a medium cookie scoop to portion the cookie dough into equal portions.
- Arrange 6 portions of cookie dough on the lined baking sheet, leaving at least 2 inches between each cookie, then transfer to the oven to bake for 12 minutes, rotating the pan halfway through.
- The cookies are done when the edges are lightly golden and the middles still look a little bit undercooked.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Repeat with the remaining cookie dough. To smooth any uneven edges, use a round cookie cutter or glass that is larger than the circumference of the cookies. Place the cookie cutter or glass over the fresh-from-the-oven cookie, then rotate it around the cookie in a circular motion, bouncing the cookie off the sides.
- Store the cookies in a container at room temperature for up to 4 days. For longer storage, freeze the cookies and store them in the freezer for up to three months.
Notes
*I tested this recipe multiple different ways with both fresh and frozen raspberries, and frozen raspberries were by far the winner. Fresh raspberries were too wet, which led to a much more challenging dough to work with and an unsatisfying outcome. So, use the frozen raspberries!