Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (melted)
- 3/4 cup brown sugar (packed)
- 3/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1 cup frozen raspberries (slightly thawed)
- 3/4 cup white chocolate chips
Instructions
- Melt the butter and let it cool for about 10 minutes.
- Preheat your oven to 350°F and line two cookie sheets with parchment paper.
- In a bowl, sift together flour, baking powder, baking soda, and salt.
- In another bowl, mix melted butter with brown sugar and granulated sugar until blended. Add vanilla extract, egg, and egg yolk; mix until smooth.
- Gradually fold dry ingredients into wet mixture using a rubber spatula. Gently incorporate thawed raspberries and white chocolate chips.
- Scoop about 3 oz of dough per cookie onto prepared sheets.
- Bake for about 13-15 minutes until edges are lightly golden brown.
- Sprinkle extra white chocolate chips on top while warm, then let cool on a rack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 40g)
- Calories: 170
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg