- 281 grams (2 1/4 Cups) All-Purpose Flour
- 3/4 Teaspoon Baking Soda
- 1/8 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 6oz (3/4 Cup) Unsalted Butter, softened to room temperature
- 100 grams (1/2 Cup) Granulated sugar
- 150 grams (3/4 Cup) Light Brown Sugar
- 1 Large Egg + 1 Large Egg yolk
- 1 Teaspoon Pure Vanilla Extract
- 170 grams (1 Cup) White Chocolate Chips ( I use white chocolate callets)
- 3/4 cup Frozen Washington Raspberries, keep frozen until using
- Preheat the oven to 350F/180C and if using, line your baking sheet with parchment paper or a Silpat liner.
- In a medium-sized bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
- Stir the first egg and mix until combined. Then stir in the egg yolk and vanilla, making sure to mix until fully combined.
- Gently fold in dry ingredients then stir in the white chocolate chips. Now add the frozen raspberries and gently fold in until just distributed, be careful not to overmix and smash the raspberries too much.
- Scoop 1.5 tbsp size cookies, and place them two inches apart onto the prepared baking sheet. Bake the cookies for 11-13 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Store at room temperature in an air-tight container.
Keep in mind adding too many raspberries will add too much moisture causing flatter, thinner cookies.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: chewy raspberry cookies, raspberry white chocolate chip cookies