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Extra Large Raspberry White Chocolate Cookies

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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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 8 Large Cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 stainless steel bowl set
  • 1 Hand Mixer
  • 1 Rubber Spatula
  • 1 small saucepan
  • 1 Measuring Cup Set
  • 3-4 Parchment Paper Sheets
  • 2-3 Cookie Sheets
  • 1 4 oz cookie scoop

Method
 

White Chocolate Raspberry Bark
  1. Fill a small saucepan half way full of water and place onto the stovetop. Over medium heat, bring the water to a boil.
  2. While the water is coming to a boil, line a cookie sheet with parchment paper and set aside.
  3. 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.
  4. 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:
  1. Begin by preheating the oven to 350 degrees F and line two cookie sheets with parchment paper.
  2. 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.
  3. Next crack in the egg and egg yolk, teaspoon of honey and almond extract. Mix until combined.
  4. To a separate bowl add the dry ingredients: flour, baking soda, baking powder and sea salt. Lightly mix together with a fork.
  5. 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.
  6. Remove the bark from the freezer and crumble it into bite size pieces.
  7. Add the bark to the cookie dough and fold it in until evenly combine.
  8. 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.
  9. Bake the cookies at 350 F for 13-15 minutes until the edges are golden brown and centers are mostly set.
  10. Immediately top each cookie with a freezer dried raspberry and sprinkle with sea salt flakes.
  11. Then allow the cookies to cool on the pan before transferring to a cooling rack or plate.
  12. Continue until all the cookies are baked.
  13. 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.