Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and prepare two baking sheets lined with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing until fully combined, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until just combined.
- Gently fold in the white chocolate chips and raspberries with a spatula, being careful not to break the berries.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden while the centers are still soft.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition
Notes
Consider chilling the dough for 30 minutes before baking for chewier cookies. Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days, and freeze for longer storage.