Raspberry & White Chocolat NY Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the cold, cubed butter into the mixer together with the sugars. Mix on medium speed until you get little nuggets of sugary, buttery goodness. This takes approximately 30 seconds

Step 2

Add the chopped white choclate and raspberries into the bowl and mixed briefly

Step 3

Add the flour and baking powder to the bowl and mixed again, briefly until a sandy texture

Step 4

Add the eggs, whisk them before you add them to the bowl. Let the mixer run until the mixtures comes off clean from the side of the bowl.

Step 5

Divide the dough into ball of roughly 140 grams. If you want smaller cookies you can do 120g or 100g.

Step 6

Put the doughballs on a tray and put them in the freezer for at least 30 minutes, but prefferably 2 hours

Step 7

When baking the cookies, pre-heat a baking sheet in the oven. Put the oven to 180 degrees celsius. Add doughballs, leaving enough space. Bake them for 12-15 minutes until a goldenbrown edge has formed

Step 8

Let cool on the baking sheet