Bakery-Style Raspberry White Chocolate Cookies

Serves 12 · 15 min prep · 12 min cook

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 cup white chocolate chips or chunks
• 3/4 cup freeze-dried raspberries, lightly crushed
• 12 berries fresh raspberries for topping (optional)

Instructions

1. 1Preheat oven to 350°F and line two large baking sheets with parchment paper. In a large bowl cream the softened butter, brown sugar, and granulated sugar together with a hand mixer on medium speed for 2–3 minutes until pale and fluffy.
2. 2Beat in the egg and vanilla until fully incorporated and the mixture looks smooth, about 30 seconds. Scrape the bowl.
3. 3In a separate bowl whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms and no dry flour remains.
4. 4Fold in the white chocolate chips and crushed freeze-dried raspberries with a spatula until evenly distributed; the dough will turn lightly pink in spots.
5. 5Scoop 1/4-cup portions of dough (large cookies) and place them 3 inches apart on the prepared sheets. Gently press a fresh raspberry into the top center of each mound if using.
6. 6Bake one sheet at a time for 11–13 minutes. The edges should be set and lightly golden while the centers still look slightly underdone and puffy.
7. 7Remove from the oven and immediately bang the pan once on the counter to deflate the cookies slightly for bakery-style crinkles. Let cool on the sheet for 5 minutes so they firm up.
8. 8Transfer cookies to a wire rack to cool completely. Store in an airtight container up to 3 days; the freeze-dried berries keep their bright tart flavor.