Description
These White Chocolate Raspberry NYC Cookies are a delightful treat, combining sweet white chocolate with fresh raspberries. Perfect for any occasion, they come together easily and promise to satisfy your sweet cravings with every bite.
Ingredients
Scale
- 125 g unsalted butter/baking spread
- 100 g light brown soft sugar
- 75 g white granulated sugar
- 1 medium/large egg
- 1 tsp vanilla extract
- 300 g plain flour
- 1.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 250 g white chocolate chips/chunks
- 25 g freeze dried raspberries
- 100 g fresh raspberries (for decoration)
Instructions
- In a large bowl, mix together the butter and sugars until well combined.
- Add the egg and vanilla extract, mixing until smooth.
- Incorporate the plain flour, baking powder, bicarbonate of soda, and sea salt, mixing until just combined.
- Fold in the white chocolate chips and freeze dried raspberries into the mixture.
- Divide the dough into eight equal portions, approximately 115g each.
- Place the cookie dough portions onto a tray and chill in the freezer for 30 minutes or in the fridge for about an hour.
- Preheat your oven to 200ºC (180ºC for fan ovens).
- Transfer the cold cookie dough to two lined baking trays.
- Bake in the oven for 12-14 minutes, until golden.
- Once baked, gently press fresh raspberries into the tops of the cookies immediately after taking them out of the oven.
- Let the cookies cool for 30 minutes to allow them to set completely.
Notes
Feel free to adjust the number of fresh raspberries on top based on preference.
These cookies remain soft and chewy when slightly underbaked.
If you don’t have freeze-dried raspberries, you can skip them or use another fruit.
Nutrition
- Serving Size: 1 cookie
- Calories: 239
- Sugar: 20 g
- Sodium: 81 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg