White Chocolate Raspberry Cookies with a Soft Middle

White Chocolate Raspberry Cookies with a Soft Middle is filed under Cookies and built around all-purpose flour fluffed, baking powder, and baking soda. Plan on 15 cookies.

Count on 20 minutes of prep, 16 minutes of cooking, about 36 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ½ cups all-purpose flour fluffed, scooped & leveled*
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt
• ¼ cup granulated sugar
• ¾ cup light brown sugar
• ¾ cup unsalted butter cold but pliable
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1 cup frozen raspberries still frozen

How the cooking goes

1. Heat the oven to 325°F convection (with the fan) or 350°F conventional (without the fan). You do prefer convection for these cookies and their cousins, thick chocolate chip cookies!
2. Line two sheet pans with baking paper and keep it to one side.
3. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set dry ingredients aside.
4. In the bowl of a electric mixer fitted with the paddle attachment, finish softening the butter, if needed.
5. Put the granulated and light brown sugar to the butter in the electric mixer and mix on medium-low until a smooth paste forms. Scrape down the sides and the paddle, then stir again.
6. Put the egg and vanilla extract and mix on medium until lightened. Due to the cold butter and (typically) a cold egg, you recommend scraping down the bowl several times during this step to encourage an even incorporation.
7. Reduce the mixer to low speed and slowly add the flour mixture, one large scoop at a time.
8. Once the dough comes together, add the chocolate chips then mix on low to distribute.
9. Put the frozen raspberries straight from the freezer and fold them in. This is a balancing act between perfectly distributed raspberries and softening and discoloring the dough! If you mix too long, the raspberries will break apart, soften, and squish. There isn’t anything wrong with that, but they won’t look like mine!
10. Portion using ¼ cup cookie scoop (each of the cookies weighed between 61-65g) directly onto parchment lined sheet pans about 2 inches apart.
11. Oven-bake immediately in the preheated oven for 16-18 minutes. Mine were baked for 18 minutes. They had a nice crunch to the bottom but were soft and chewy in the center. You think they could have done with a minute less.
12. Cool on a cooling rack or eat them gooey and warm!
13. To Bake from Frozen: Bake 18-20 minutes at 350°F conventional (without the fan). With the fan, they get a little too brown before the centers are baked fully. You preferred them baked at 350°F without the fan from frozen.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Lemon Pudding Cookies with a Soft Middle and Lace Cookies Baked Until the Edges Set.