These Raspberry White Chocolate Cookies are thick and chewy. They are very large cookies, weighing about 4 oz each. Think bakery style! The best part is you can make them in less than 30 minutes without chilling the dough. Made with quality white chocolate, real freezer dried raspberries and a hint of almond extract, I promise it will be the best cookie you ever bake.
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WHy You will love this cookie recipe
- No stand mixer required
- Made in under 30 minutes
- No chilling of the dough
- Quality and Real Ingredients
- Nothing artificial
- Large bakery style cookies at home
Ingredient Notes
Flour: Use a good quality All Purpose Un Bleached Flour for the cookies like Wheat Montana White Flour or King Arthur Organic All Purpose Flour. I always bake with Unbleached because it doesn’t contain the chemicals used in bleached flour to whiten it. Instead the flour is milled to oxidize on its own overtime. Read this article by King Arthur, Bleached vs. Unbleached to decide what flour is best for you. I always choose the quality ingredient. Not only for nutrients but because it provides the most flavor and taste is everything. Especially with baking.
Butter: I prefer using unsalted butter so I can control the amount of salt I use and also the brand. However you can use salted butter if that is your preference. Just omit 1/2 teaspoon of salt in the recipe or leave off the finishing salt for the topping. My favorite salted butter is the Kirkland Grass Fed from New Zealand.
Sugar: I use organic brown sugar and organic cane sugar always because it gives me peace of mind knowing they are less processed than regular sugar (containing some nutrients from the sugar cane) and don’t contain glyphosates. Here’s a good article by “The Skinny on Sweets” to read that talks about the difference between organic sugar vs. regular sugar. However you can use regular refined sugar and brown sugar and still yield a very good tasting cookie.
Chocolate: It can be hard to find a good quality white chocolate that doesn’t contain any artificial flavorings. I always use Enjoy Life Chocolate Chips or Guittard baking chips because I know they use real ingredients when making their chocolate. If you cant find either of those brands any white chocolate chip will work.
Rasberries: Don’t use fresh raspberries in the cookies. If you do they will turn out cakey instead of chewy in texture. Find a good freezer dried raspberry. Most grocery stores have some on the canned or dried fruit isle. Here’s a link to some on Amazon, Freezer Dried Raspberries.
Salt: Salt is so important when it comes to baking! It not only enhances the taste of the flavors and other ingredients in the cookie but also balances out the sweetness from the sugar so you don’t have an overly sweet cookie. If you forget to add salt you will have a very bland baked good. I have been using Redmond Real Salt in my dough for as long as I can remember. I also like toping my cookies with some Maldon Flaked Sea Salt too.
Recipe Variations
- Try using another chocolate in place of the white chocolate. You could use milk chocolate chips, semi sweet chocolate chips, dark chocolate chips and even ruby chocolate chips. All pair so beautifully with the tartness of the raspberries.
- Also if you do not like almond extract feel free to use vanilla extract or vanilla bean paste instead. You will still get an amazing tasting cookie.
How to Make the cookies
- Start by making the white chocolate raspberry bark. Create a double boiler by filling a small sauce pan half way full of water and bring to a boil over medium heat. Then, place a heat safe (slightly bigger than the saucepan) mixing bowl on top of the boiling water. Pour in 1 cup of white chocolate chips and stir until melted with a rubber spatula. Spread the melted white chocolate on to a cookie sheet lined with parchment paper as thin as possible and sprinkle the top with 1/4 cup of crushed freezer dried raspberries. Place in the freezer to set and prepare the cookie dough.
- Before making the cookie dough, turn the oven onto 350 F and line two cookie sheets with parchment paper.
- To a large mixing bowl add softened butter, light brown sugar and organic cane sugar. With a hand mixer, mix the ingredients together until light and fluffy. About 2-3 minutes. Then add in the egg, egg yolk, honey and almond extract. Mix until combine. In a separate bowl add the dry ingredients: flour, baking soda, baking powder and sea salt and lightly mix with a fork. Then pour the dry ingredients into the wet ingredients and fold them into each other with a rubber spatula until just combined. Avoid over-mixing.
- Now that the cookie dough is made remove the bark from the freezer and break it into bite size pieces. Transfer the broken up bark in to the cookie dough and evenly fold it in.
- With a 4 oz cookie scoop, scoop 3 cookie dough balls and evenly space them on a prepared cookie sheet lined with parchment paper. Bake them at 350 F for 13-15 minutes until the edges are golden brown and the centers are mostly set.
- Once the cookies are baked, quickly top each one with a single freezer dried raspberry in the center of each cookie and sprinkle with sea salt flakes. This is optional.
- Allow the cookies to cool on the pan and continue to bake the rest of the dough.
- Once all the cookies are baked, enjoy them and place any leftovers in an airtight container on the counter (away from the sun) for up to 3 days. Or place the cookies in a freezer friendly ziplock bag for up to 3 months.
Extra Large Raspberry White Chocolate Cookies
Equipment
- 2-3 Cookie Sheets
Ingredients
White Chocolate Raspberry Bark
- 1 cup white chocolate chips or semi sweet chocolate chips
- ¼ cup freezer dried raspberries
Cookie Dough
- 1 cup softened, unsalted butter can use salted butter too
- 1 cup organic light brown sugar
- ½ cup organic cane sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon honey
- ¼ teaspoon pure almond extract or vanilla extract
- 2 ¼ cup all purpose unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
Topping
- Freezer Dried Raspberries optional
- Flaked Sea Salt optional
Instructions
White Chocolate Raspberry Bark
- Fill a small saucepan half way full of water and place onto the stovetop. Over medium heat, bring the water to a boil.
- While the water is coming to a boil, line a cookie sheet with parchment paper and set aside.
- Now that the water is boiling place a small, heat safe mixing bowl (that is slightly bigger than the pot) on top of the boiling water. Pour the white chocolate chips into the bowl and stir until melted with a rubber spatula.
- Remove the bowl with the chocolate from the saucepan and quickly pour onto the cookie sheet with parchment paper. Spread the chocolate out as this as possible. Then sprinkle 1/4 cup of crushed freezer dried raspberries on top of the chocolate. Place the bark in the freezer to set while preparing the cookie dough.
Cookie Dough:
- Begin by preheating the oven to 350 degrees F and line two cookie sheets with parchment paper.
- To a large mixing bowl add softened butter, brown sugar and granulated sugar. With a hand mixer beat the ingredients together until light and fluffy. About 2-3 minutes.
- Next crack in the egg and egg yolk, teaspoon of honey and almond extract. Mix until combined.
- To a separate bowl add the dry ingredients: flour, baking soda, baking powder and sea salt. Lightly mix together with a fork.
- Now pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold them into each other until the last bit of flour disappears.
- Remove the bark from the freezer and crumble it into bite size pieces.
- Add the bark to the cookie dough and fold it in until evenly combine.
- With a 4 oz cookie scoop, scoop three cookie dough balls at a time and evenly space them on a prepared cookie sheet lined with parchment paper.
- Bake the cookies at 350 F for 13-15 minutes until the edges are golden brown and centers are mostly set.
- Immediately top each cookie with a freezer dried raspberry and sprinkle with sea salt flakes.
- Then allow the cookies to cool on the pan before transferring to a cooling rack or plate.
- Continue until all the cookies are baked.
- Store leftover cookies in an airtight container for up to 3 days on the counter out of the sun or place them in a freezer friendly bag, into the freezer for up to 3 months.