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10-15 min bake
Cook
8
Servings
Serves 8
115 g cold chopped unsalted butter
80 g caster sugar
80 g light brown sugar
180 g white chocolate chunks or chips
30 g freeze-dried raspberries
238 g plain flour
1/4 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1 egg + egg yolk
1/2 tsp vanilla
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More Cookies Recipes
10-15 min bake
Cook Time
Intermediate
Difficulty
8
Servings
Watch How To Make It
Instructions
Cream butter and sugars
In a large mixing bowl, add the chopped cubed butter and whisk until slightly creamy. Add the caster sugar and light brown sugar, then whisk together until well combined and fluffy.
Add eggs and leaveners
Add the eggs, vanilla extract, baking powder, baking soda, and salt. Whisk until fully incorporated.
Fold in white chocolate and raspberries
Add chopped white chocolate chunks and freeze-dried raspberries, mix gently.
Add flour
Add the flour. Gently mix until just combined — do not overmix.
Portion the dough
Portion the dough into 90g balls.
Freeze
Cling wrap each cookie dough ball and place in the freezer for at least 1 hour (or overnight for best results).
Bake
Preheat oven to 175-180°C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centre remains soft.
Cool and serve
Remove from the oven, decorate, and let set for 15-20 minutes before serving.
Notes
Store any extra dough balls in an airtight container or freezer bag and freeze for later — bake straight from frozen whenever a craving hits.
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