These cookies were inspired by my viral Raspberry White Chocolate Scones. The flavors work so well together and the pretty pink sparkling sugar adds a nice crunchy texture, so I thought they would make excellent cookies too. And I was right! These cookies are everything I was dreaming about. In the scones, fresh raspberries were added directly into the dough. In this recipe, instead, I made a quick raspberry jam to fold into the cookies. Make sure to fold it in gently because if you over mix it, the dough will become too wet, which can lead to excess spreading. I also broke the chocolate into pieces, rather than chopping it. Chopping the chocolate makes too many small chards of chocolate which can also cause excess spreading.
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cookies
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- 1 1/2 cups (198g) raspberries, divided
- 3/4 cup (150g) plus 2 tablspoons (25g) granulated sugar, divided
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
- 1 3/4 cups (225g) all purpose flour, sifted
- 1/4 cup (30g) cake flour, sifted
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (50g) packed brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 4 oz (113g) bar of white chocolate, cut into bite size pieces, plus extra for tops or 2/3 cup (4 oz) white chocolate chips
- pink pearl coarse sparkling sugar optional
Ingredients
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- Set aside 1/2 cup of raspberries. In a small saucepan over medium heat, combine the remaining 1 cup of raspberries with 2 tablespoons of sugar, the lemon juice and the cornstarch. Bring to a boil, stirring occasionally. Boil for 1 minute, then turn the heat down to low and simmer until thickened to a jam consistency, about 4-6 minutes. Stir in the reserved raspberries. Transfer the mixture to a bowl and set aside to cool to room temprature.
- Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
- In a medium bowl, whisk together the all purpose flour, the cake flour, salt and baking soda until well combined.
- In a large bowl, beat the butter, the remains 3/4 cup of sugar, and the brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and the egg yolk in two separate additions until well incorporated. Beat in the extracts.
- Mix the flour mixture into the batter, just until combined. Stir in the white chocolate pieces. Fold in the cooled raspberry mixture very gently. Do not over mix! You want to see raspberry swirls. Over mixing will change the texture of the cookies.
- Place 2-tablespoon size portions of cookie dough about 3 inches apart onto the prepare cookie sheets. I used a #30 portion scoop.* Top each cookie with a piece of white chocolate and sprinkle with coarse sugar. Bake until the tops of the cookies are set and the edges turn light golden brown, about 10-14 minutes. Transfer to a cooling rack.
If your cookies spread too much, you can try refrigerating the dough balls for 10-15 minutes before baking. Don't refrigerate the dough longer or your dough may become discolored. For best results, weigh your ingredients.
*To find the portion scoop I used, click here. Â