White Chocolate Raspberry Cookies
🍓 The Recipe for Soft White Chocolate and Raspberry Cookies
12
portions15
minutes12
minutes160
°CIt’s the perfect balance between the sweet smoothness of white chocolate and the tangy zest of raspberries. 🍓 These cookies are true little gems: colorful, fruity, and incredibly addictive. A simple recipe that brings amazing freshness to snack time.
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Ingrédients
200 g Butter
150 g White sugar
200 g Brown sugar
6 g Salt
10 g Baking powder
150 g White chocolate chips
400 g Flour
100 g Raspberry pieces
2 Eggs
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, place the butter in pieces and the two sugars.
If you don’t have a robot, in a mixing bowl put the softened butter (30 seconds in the microwave) with the sugar and mix with a spatula. - Once the sugars and butter are well mixed, add the eggs and mix. Add the salt, flour, and baking powder (speed 2 in the food processor, still using the paddle attachment).
- Add the white chocolate chips and half of the raspberry pieces, mix (at speed 1 with the paddle attachment in the food processor).
- Make balls of about 90g, and flatten to a thickness of 1.5cm.
- Bake for 12 minutes at 160°C.
- Once cooled, decorate with the remaining raspberries, and drizzle with white chocolate if desired.
Astuces
- Take the butter out of the refrigerator 30 minutes beforehand to allow it to come to room temperature for easier mixing. The cookies will appear raw when they come out of the oven, but once cooled, they will be crispy on the outside and soft on the inside. To melt white chocolate without it burning, add neutral oil.
Achieving the perfect balance in a white chocolate raspberry cookie
Ideally, use frozen or freeze-dried raspberries . Fresh raspberries release too much juice, which can make the pastry soggy. If you use fresh raspberries, add them at the last minute, while they are still very cold, and handle the pastry as little as possible to prevent them from bursting.
The moisture from the fruit softens the dough. To compensate, let your dough balls rest in the refrigerator for at least 2 hours (or 20 minutes in the freezer) before baking. A very cold dough will set more quickly in the oven, sealing in the fruit and white chocolate.
Yes, and it’s even recommended! White chocolate is quite sweet. For perfect balance, you can reduce the amount of brown sugar by 15g and add a pinch of fleur de sel . The salt and the acidity of the raspberry will cut through the sometimes overly sweet flavor of the white chocolate.
For a stunning color contrast, don’t mix all the white chocolate pieces together. Reserve a few raspberry chips and pieces to arrange on top just before baking. The vibrant red of the raspberries against the ivory white of the chocolate is visually irresistible.
