White chocolate and raspberries work great together; I used a really good chocolate chip cookie recipe and tweaked it for this great combo of flavors.
1) Preheat oven to 375 degrees fahrenheit; cover cookie sheet with parchment paper.
2) Combine flour, baking soda, and salt; sift and set aside.
3) Using hand mixer at low speed, combine white and brown sugar, milk, butter, and vanilla extract, until smooth(make sure there are no clumps of brown sugar)
4) Add egg and egg yolk, continue to beat on low until smooth.
5) Gradually add flour mix, scraping edge of bowl with a rubber spatula, until just incorporated; don't overbeat the mixture though.
6) Using a rubber spatula, fold in the white chocolate chips into the batter.
7) Carefully fold the raspberries into the batter, making sure not to mash them too much, but make sure they are relatively distributed evenly.
8) Using a small ice cream scoop or metal tablespoon, scoop heaping rounds of cookie batter onto the parchment paper in a 2 by 4 grid; making sure to keep the scoops rounded. (each scoop should be roughly 2 tablespoons worth, any bigger will make the cookies too big, unless prefered that way!)
9) Bake for about 9 minutes, or until surface and edges of cookie lightly brown, taking care not to let the bottoms burn.
10) Remove from oven; remove the parchment paper with the cookies from the cookie sheet, and rest paper with cookies on wire rack until cooled.
11) When not serving, store in refridgerator(these cookies are meant to be soft and chewy, so if faced with a hot and/or humid climate; storing them in the refridgerator works best)
When scooping the batter, try not to allow too much of the raspberries to dominate the amount for each cookie, otherwise the cookie may turn out soggy on the bottom.
Remember, if the cookie was made too big, the edges may get cooked and browned, but the center may still be undercooked; adjust size as needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1316g) | ||
Recipe Makes: Servings | ||
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Calories: 5040 | ||
Calories from Fat: 2098 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 233.1g | 311 % | |
Saturated Fat 140.2g | 701 % | |
Monounsaturated Fat 63g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 814.2mg | 251 % | |
Sodium 1321.6mg | 46 % | |
Potassium 1825.5mg | 48 % | |
Total Carbohydrate 691.7g | 203 % | |
Dietary Fiber 25.1g | 100 % | |
Sugars, other 666.7g | ||
Protein 61.1g | 87 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5040
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