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weight Butter light brown sugar egg vanilla flour baking soda salt raspberries weight White Chocolate Chips chocolate
Viewed: 29 - Published at: 5 years agoIngredients
- 4 ounces, weight Butter, Room Temperature
- 1 cup Light Brown Sugar, Packed
- 1 Egg, Room Temperature
- 1 teaspoon Vanilla
- 1-3/4 cup Flour (I Used Whole Wheat Pastry Flour)
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1-1/3 ounce, weight Or About 1 Cup Freeze Dried Raspberries
- 8 ounces, weight White Chocolate Chips, Divided
- 4 ounces, weight Dark Chocolate
Method
- Preheat oven to 350°F.
- In a large bowl or bowl of an electric mixer, cream softened butter and sugar on medium speed until light at fluffy. Scrape down the sides of the bowl and add egg and vanilla. Beat well.
- In a separate bowl, whisk flour, baking soda, and salt. Add flour mixture to butter, mixing on low speed until ingredients are combined (don't over-mix!). Fold in freeze dried raspberries and half of the white chocolate chips.
- Scoop out cookies with an ice cream scoop or form them by hand and place them on a parchment lined baking sheet. Bake 10-12 minutes. Remove from oven and let cool for 5 minutes before transferring to a cooling rack.
- While cookies are cooling, melt remaining white chocolate and dark chocolate in 2 separate bowls. Put melted chocolate in piping bags or small zip-top bags. Snip the corner with a pair of scissors and drizzle chocolate over cooled cookies. Allow the chocolate to set about 5 minutes.
- Enjoy!
