Raspberry White Chocolate Cookies

These raspberry white chocolate cookies are buttery, soft, and bursting with fresh, juicy raspberries! These are without a doubt the cookie of the summer.

Ingredients

Method

Nutrition

For

16

M

I

180

g

All-purpose flour

1.5

tspn

Baking powder

1/2

tspn

Salt

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Notes

True white chocolate contains at least 20% cocoa butter. I highly recommend using a true high-quality white chocolate, such as Valrhona or Callebaut. I used Valrhona's Ivorie 35%. Do not skip the freeze time! It is essential to achieve a thicker cookie with crisp, golden edges and soft centers. Store these cookies in an air-tight container for up to 3 days. Alternatively, you can freeze the portioned cookie dough or the baked cookies for up to three months.

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