Gooey Raspberry White Chocolate (Print Version)
# Ingredients:
→ Base Layer
01 -
2 large eggs
02 -
1 cup packed brown sugar
03 -
1/2 teaspoon baking powder
04 -
1 teaspoon baking soda
05 -
3 cups plain flour
06 -
1 teaspoon vanilla extract
07 -
1 cup softened unsalted butter
08 -
1 cup normal white sugar
09 -
1/2 teaspoon salt
→ Add-Ins
10 -
1/2 cup chunky white chocolate pieces
11 -
1 cup white chocolate chips
12 -
1 cup raspberries (either frozen straight from the freezer or fresh)
# Instructions:
01 -
Crank the oven to 350°F (175°C) and let it heat up. As it's preheating, grab a couple of baking trays and cover them with parchment paper. The paper makes clean-up a breeze while baking more evenly.
02 -
In a big bowl, whip your butter along with both sugars using a mixer for 3-4 minutes until fluffy and airy. This step keeps the cookies nice and soft and gives them the right texture.
03 -
Add the eggs one at a time, mixing thoroughly after each one disappears into the batter. Then toss in the vanilla and give it another quick mix until it’s smooth and creamy.
04 -
In a separate bowl, toss together the flour, salt, baking soda, and baking powder using a whisk. This spreads the rising agents evenly through the mix so the cookies cook consistently.
05 -
Slowly add your dry mix to the butter and sugar bowl while stirring gently. Stop mixing as soon as you can’t see any flour hiding in the dough. Overstirring here can make the cookies chewy, so less is more!
06 -
Carefully mix in the raspberries, white chocolate chips, and chunks with a spatula. Try not to crush the raspberries too much - keeping some whole gives you juicy berry bites throughout the cookies!
07 -
Grab a cookie scoop or some spoons and plop scoops of dough onto your prepped baking trays. Leave about 2 inches of space between each one since the cookies will spread. Fancy extra chunks? Press some chocolate on top of the dough balls before baking!
08 -
Pop the trays in your heated oven and bake for 12 to 15 minutes. Keep an eye on them – once the edges have a light golden color but the centers look a tad underdone, they're ready. That’s how you get the perfect gooey bites.
09 -
Let your cookies sit on the tray for five minutes right out of the oven—they’ll be delicate and need to firm up a bit. After that, move them to a wire rack to cool fully. Or, enjoy them warm while the chocolate’s still melty—it’s the best!
# Notes:
01 -
Frozen raspberries are actually easier to work with than fresh ones. They keep their shape and turn deliciously jammy as they bake.
02 -
For the richest flavor, pick white chocolate made with real cocoa butter instead of cheaper oils.
03 -
Don’t worry if the cookie centers seem slightly undone when you pull them out—they’ll finish setting as they cool thanks to the leftover heat.
04 -
You can freeze raw cookie dough scoops for up to 3 months. When baking straight from the freezer, just add 2-3 extra minutes to the cooking time.
05 -
These are best for the first two days but will stay fresh in an airtight container at room temperature for up to three days.