These magical 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.
Raspberry White Chocolate Cookies
Cookies with white chocolate pieces and fresh raspberry jam swirled into the dough and topped with pink sparkling sugar
Ingredients
- 1 ½ cups (198g) raspberries, divided
- ¾ cup (150g) plus 2 tablspoons (25g) granulated sugar, divided
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon (15ml) water
- 1 ¾ cups (225g) all purpose flour, sifted
- ¼ cup (30g) cake flour, sifted
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda
- ½ cup (113g) unsalted butter, softened
- ¼ cup (50g) packed brown sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons pure vanilla extract
- ¼ 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 / 113g) white chocolate chips
- Pink pearl coarse sparkling sugar optional
Instructions
- 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 and the lemon juice. When the sugar has dissolved, turn the heat down and simmer, stirring occasionally, until the mixture starts to thicken, about 3 minutes. In a small bowl, whisk the water & cornstarch together. Stir this mixture into the saucepan and continue simmering until the mixture reaches a jam consistency, about 1-2 minutes. Stir in the reserved raspberries. Transfer the mixture to a bowl and set aside to cool to room temperature.
- Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
- In a medium-sized bowl, whisk together the all purpose flour, the cake flour, salt and baking soda until well blended.
- In a large bowl, beat the butter, the remaining 3/4 cup of sugar, and the brown sugar, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg and the egg yolk in 2 separate additions until well incorporated. Beat in the extracts.
- On low speed, stir 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 sized portions of cookie dough about 3 inches apart onto the prepared 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.
Notes
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