I Crashed The Web

This recipe is a LONG time coming! Last summer, my family and I vacationed in Boston and there was a coffee shop near the T station that we would go to. One of the days there, my husband came out with not just coffee, but a delicious cookie with white chocolate chips AND raspberries, that he said was amazing. This is a big deal because my husband is NOT a white chocolate fan, so I knew they had to be good. And they were! I think the tartness of the raspberries cut the sweetness of the white chocolate just the right enough. And since then, I’ve been trying to find/replicate the recipe. And finally, here you go!

If you’re a fan of bakery-style cookies, these are for you. They have crisp edges, soft centers, and are loaded with white chocolate and raspberries in every bite. The optional buttery macadamia nuts gives them just the right amount of crunch and makes them feel a little extra special. They look like something you’d pick up from a bakery (or Boston coffee shop), but they’re easy enough to make at home.

White Chocolate Raspberry Cookies

Here’s what you need:

• 2 cups + 2 Tablespoons all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted and slightly cooled
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1 (4-ounce) white chocolate baking bar, chopped (note – If you don’t have a baking bar, substitute an additional ½ cup white chocolate chips)
• Optional: 3/4-1 cup roughly chopped macadamia nuts
• 1-1/2 cups frozen raspberries

Here’s what you do:

1. In a large bowl, combine the flour, cornstarch, baking soda, and salt.
2. In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla until smooth and well combined.
3. Add the flour mixture to your wet ingredients and stir until a dough forms. Fold in the white chocolate chips, 1/2 the chopped white chocolate bar, and optional macadamia nuts until evenly distributed throughout the dough.
4. Cover and refrigerate the dough for at least 2 hours.
5. When you’re ready to bake, preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mat.
6. Scoop the dough into balls. As you roll each cookie into a ball, gently press 1 to 2 frozen raspberries into the dough ball. I like to add the raspberries after chilling rather than mixing them into the dough. This helps them hold their shape and prevents the juice from bleeding throughout the dough. It’s OK if they break in half or into a few pieces – you can save some pieces to place on top, too!
7. Place the cookies about 3 inches apart on the prepared baking sheets. Place a few bits from the white chocolate bar on top of each cookie before baking.
8. Bake for 12 to 14 minutes, or until the edges are lightly golden. The centers may still look soft, but they will continue to set as the cookies cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

I HIGHLY recommend you add in the macadamia nuts. They’re optional because I don’t always have them on hand (they’re expensive, too!) but the combination of white chocolate, buttery macadamia nuts, and tart raspberries is hard to beat. The mix of chocolate chips and larger white chocolate chunks gives these cookies that bakery-style look and texture. The hardest thing about this recipe is waiting for the dough to chill!

Questions for you:

• What’s the best cookie you’ve ever had from a bakery?
• Are you a white chocolate fan?