Ingredients
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2 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1 tsp salt
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1 cup unsalted butter (melted)
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3/4 cup brown sugar (light or dark, packed)
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3/4 cup white granulated sugar
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1 tsp Vanilla Extract (Alcohol-Free)
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1 large egg (room temperature)
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1 egg yolk (room temperature)
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1 cup frozen raspberries (slightly thawed)
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3/4 cup White chocolate chips (plus more for topping)
Instructions
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Melt butter in the microwave and let cool for 10 minutes. Meanwhile, slightly thaw the raspberries.
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Preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper.
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In a large bowl, sift together flour, baking powder, baking soda, and salt.
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In another bowl, mix melted butter, brown sugar, and white sugar. Add Vanilla Extract (Alcohol-Free), egg, and egg yolk; mix until smooth.
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Gradually fold dry ingredients into wet mixture using a rubber spatula.
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Fold in raspberries and white chocolate chips carefully.
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Scoop 3 oz cookie dough balls and place six per sheet.
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Bake 13–15 minutes until edges are light golden brown.
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Top warm cookies with extra white chocolate chips and let sit for 5 minutes. Transfer to cooling rack.
Notes
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Slightly thawing raspberries prevents excess moisture in the dough.
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Avoid overmixing flour to maintain chewy texture.
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Adjust cookie size and baking time as needed.
- Prep Time: 15 minutes
- Cook Time: 14 minutes