Now what is the perfect cookie? I want crisp edges and a soft centre and packed full of flavour. These White Chocolate and Raspberry Cookies are the ultimate cookie texture. Who can resist the combination of sweet smooth white chocolate and tart fresh raspberries. I mean almost anything tastes fantastic in cookie form but you really do need to try these. I have some stashed in my freezer for emergencies.
That is the great thing about cookies you can batch bake them and then freeze the ones you don’t gobble up. I have to remove the temptation and as soon as they are cooled to room temperature I place them into the freezer. Having a well stocked freezer brings me a sense of calm accomplishment. Cookies in the freezer are great for when people turn up unexpectedly or simply to help provide solace on the sofa.
Now the secret to these White Chocolate and Raspberry Cookies is the blend of flour. Each flour provides a different texture. Yes there are 3 different types of flour in these cookies. Whilst I appreciate this may seem excessive the end product is well worth it. What I suggest if you are only using one of these flours for cookies then why not make up the flour blend and store it as your ‘cookie flour’. It is very simple 3 equal parts that way you are one step closer to delicious cookies. Having baked many a cookie or biscuit I can tell you the type of flour you use really does male a difference.
For cookie that bends and is chewy then you want Bread Flour. If you only use bread flour then you will have cookie that is incredibly satisfying with plenty of chew. If you decided to use all Rice flour your cooked cookie will be crisp and crumbly. I use rice flour for shortbread and it is incredible. The Plain Flour (all purpose) treads the line between chew and crispy but in my opinion needs a little assistance from the other flours to make superior cookies. For this reason I recommend this blend of flours. A little effort now will reward you greatly.
If you are looking for another brilliant cookie recipe then check out my Tahini Chocolate Chip Cookies. Or take a look at my Baking and Desserts section for more inspiration.
I really hope you love these White Chocolate and Raspberry Cookies, let me know what you think in the comments below. Share your pictures with me on social media use #CUBBintheKitchen to be featured in my stories.
Happy Eating!
White Chocolate & Raspberry Cookies
Ingredients
- 300 grams Caster Sugar
- 185 grams Unsalted Butter Room Temperature
- 1 large Egg Room Temperature is best
- 1 tbsp Vanilla Extract
- 85 grams Strong White Bread Flour
- 85 grams Plain Flour
- 85 grams Rice Flour
- 0.5 tsp Baking Powder
- 0.5 tsp Bicarbonate of Soda
- 0.5 tsp Salt
- 100 grams White Chocolate Chips
- 120 grams Raspberries
Instructions
- Preheat the oven to 180°C.Line a baking sheet with parchment paper.
- Beat together the Butter and Sugar until it's light and fluffy.Add the Egg and Vanila Extract and beat until pale in colour and super fluffy.
- Add in the Flour (all 3), Baking Powder, Bicarbonate of Soda & Salt and beat until just combined.You don't want to overmix.
- Now throw in the Chocolate Chips and Raspberries and fold in. The Raspberries – some will break up slightly and some won't. Make sure each cookie has some Raspberry in it
- Next with a scoop, scoop out cookies onto the baking sheet. You want these about 2 inches apart as they spread!Bake in batches if needed.Bake in the oven for 12-14 minutes until the edges are set and the very centre is still slightly gooey.
- Let them cool on the baking tray for 10 minutes before transferring to a wire rack.
