White Chocolate Chunk Raspberry Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Ingredients Combine the two sugars in a small bowl. In a separate medium bowl, mix the dry ingredients with a wooden spoon, excluding raspberries and chocolate - which will be added later.

Step 2

Brown the Butter Bring the butter to room temperature and cut it into even cubes. Place it in a pan over medium heat for about 5 minutes. Stir occasionally, scraping the bottom to prevent burning. When the butter begins to bubble rapidly and turns a brownish color, remove it from heat. Let it cool in a large bowl for 5 to 7 minutes.

Step 3

Combine and Whisk Add the sugar mixture to the browned butter and whisk thoroughly. Add the egg and vanilla extract, whisking until well combined.

Step 4

Mix Dry and Wet Ingredients Gradually add the dry mixture to the wet ingredients, stirring with a spatula until fully incorporated.

Step 5

Incorporate White Chocolate Mix in the white chocolate evenly throughout the dough. Transfer the dough to an appropriately sized bowl, cover with plastic wrap, and place it in the freezer to chill for about 24 hours.

Step 6

Adding the Raspberries and Shaping the Dough Once chilled, add the frozen raspberries to the dough. Roll or scoop the dough into balls (each around 30 grams) and place them on a baking sheet. Freeze for an additional 5 to 6 hours.

Step 7

Preheat and Bake Preheat the oven by placing the pan inside. When fully preheated, place the frozen cookie dough balls on the pan and bake for 10-15 minutes until golden brown.

Step 8

Cool and Enjoy Remove the tray from the oven and let the cookies cool on the baking sheets for 10 minutes before transferring them to a serving plate.