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.
Servings: 8 Large 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.
Tried this recipe?Let us know how it was!