A unique and beautiful take on the classic chocolate chip cookie, featuring my new flavor combination obsession – raspberry white chocolate chip cookies. The combination of those 2 items works perfectly making a sweet and savory cookie. ALSO not to mention these cookies are truly beautiful, the raspberries bleed into the dough making pink swirls and chunks of fresh raspberries throughout.
What I love about baking cookies, is we *usually* have all of the ingredients already at home. These ones may require a quick run for a few not-so-common pantry ingredients but I promise it’s worth the trip. They are perfectly soft and chewy (how a cookie should be. None of that flat, crispy shit around here).
I am usually quite a purest when it comes to a cookie – I’ve always been a classic chocolate chip cookie gal. When I do want my classic, I’ve always turned to my brown butter chocolate chip cookies. But sometimes it is fun to switch it up – and these raspberry white chocolate chip cookies is my new favorite way to do that.
I am such a huge fan of eating locally. Living in Minnesota, we get delicious raspberries in the summer months. I try to incorporate local, seasonal produce into a lot of my recipes and when it’s able to be used in a cookie, it’s a HUGE win.
You can! But don’t use more than the allocated 1/2 cup. This is because of the moisture that fresh raspberries will hold – it will make your cookies cook differently. That is why I added in the freeze-dried raspberry component. I wanted more raspberries without sacrificing the texture of the cookie! These are the freeze-dried raspberries I used for this recipe. I grabbed them at Target, but they can be found at most health food grocery stores – Fresh Thyme, Sprouts, Whole Foods, co-ops, etc. Amazon also has them too!
Dark chocolate and raspberries is also a classic combination, but I wanted this cookie to be a little different. I figured if I used dark chocolate for this, it could overpower the raspberries, which in turn would just taste like a regular chocolate chip cookie. The white chocolate is subtle but still adds a creamy, savory flavor and texture.
Unless of course you’re making these cooking for a gathering of multiple people! Whenever I make a batch of cookie dough, I *always* make a full batch, bake half, and freeze the other half (depending on how many I’m baking for, obviously). I do this because if I had an entire batch of baked cookies, they would be gone. So I freeze it as a form of self control AND to have more cookies throughout the week. I will scoop the dough out onto a cookie sheet and freeze the whole tray. Once the dough is frozen into balls, I’ll remove them from the tray and keep them in a ziploc bag. This way I can take 1-2 cookies out at a time and bake them when I want a little sweet treat.