Ingredients and Weight:
- All-purpose flour: 3 cups
- White granulated sugar: 1 cup
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, melted: 1/2 cup
- Large egg: 1
- Vanilla extract: 1 teaspoon
- White chocolate chips: 1 cup (6 ounces)
- Freeze-dried raspberries: 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together the melted butter, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and freeze-dried raspberries.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
- Calories: 220
- Fat: 11g
- Sodium: 110mg
- Carbohydrates: 30g
- Sugar: 19g
- Protein: 2g
Dish Characteristics:
- Soft and chewy
- Bursting with white chocolate and raspberry flavor
- Perfect for a sweet treat or dessert
User Comments:
- "These cookies are the perfect balance of sweet and tart."
- "I love that they are so easy to make and bake up so well."
- "The white chocolate and raspberry combination is a winner."
Special Precautions and Tips:
- To ensure the cookies are soft and chewy, do not overmix the batter.
- If you don't have freeze-dried raspberries, you can use fresh raspberries instead. Just make sure to pat them dry before adding them to the batter.
- Let the cookies cool completely before storing them in an airtight container at room temperature for up to 3 days.
