She’s the Goose
From the Oven · Every Season
Raspberry White Chocolate Cookies
Freeze-dried raspberries folded in whole, so the flecks stay bright pink through the oven. Crisp at the edge, soft in the middle.
Freeze-dried raspberries, not fresh — fresh fruit turns the dough wet and grey. The freeze-dried ones keep their color and their sharpness.
Ingredients
The wet
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- ⅓ cup packed brown sugar
- 1 large egg
- 1 large egg yolk
- 1½ tsp pure vanilla extract
The dry
- 2¼ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp fine sea salt
The folding in
- 1 cup good-quality white chocolate, chopped
- 1 cup freeze-dried raspberries, very lightly crushed
Method
- 01
Beat the softened butter with both sugars until light and creamy, about 2–3 minutes.
- 02
Beat in the egg, yolk, and vanilla until smooth.
- 03
Stir in the flour, baking soda, and salt just until combined. Do not overmix.
- 04
Gently fold in most of the white chocolate and raspberries, reserving a small handful for the tops. Fold only until evenly distributed.
- 05
Cover and refrigerate the dough 45–60 minutes.
- 06
Heat the oven to 350°F and line baking sheets with parchment. Scoop the dough into 1½-tablespoon balls, two inches apart. Press the reserved pieces into the tops.
- 07
Bake 10–12 minutes, until the edges are set and golden while the centers remain soft. Cool on the sheet 5 minutes, then transfer to a rack.
Notes
The dough freezes well in balls — add a minute or two to the bake time from frozen.