Raspberry Chocolate Bites (Print Version)
# Ingredients:
→ Dough Base
01 -
1 cup packed brown sugar
02 -
1 cup smooth unsalted butter, softened
03 -
2 big eggs
04 -
1 teaspoon pure vanilla extract
05 -
1/2 teaspoon table salt
06 -
3 cups plain all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon baking powder
09 -
1 cup regular granulated sugar
→ Extras
10 -
1 cup small white chocolate chips
11 -
1/2 cup chunks of white chocolate
12 -
1 cup fresh raspberries
# Instructions:
01 -
Turn your oven on to 350°F (175°C) and get baking sheets ready by laying down parchment paper.
02 -
In a big bowl, whip together the softened butter with the brown and white sugars until they're all fluffy. Beat in the eggs one by one, making sure it’s mixed well each time. Stir in the vanilla last.
03 -
In another bowl, mix the all-purpose flour with the baking soda, baking powder, and salt until combined.
04 -
Slowly mix the dry ingredients into the bowl with the wet mixture, just until it's mixed. Carefully fold in the raspberries, white chocolate chips, and chunks.
05 -
Drop balls of dough onto the baking sheets you prepared, leaving about 2 inches between them. Let them bake for 12 to 15 minutes or until the edges just start to brown.
06 -
Let baked cookies sit untouched on the sheet for 5 minutes. Then move them to a wire rack to cool completely.
# Notes:
01 -
Frozen raspberries will hold up better when mixed compared to fresh ones.
02 -
Pick white chocolate with cocoa butter for a deeper flavor.
03 -
For soft, gooey cookies, take them out when they’re slightly underdone.
04 -
Don’t stir too much after the flour’s in, or the dough might turn tough.
05 -
Stored in an airtight container, these cookies stay good for up to three days on your counter.