Over the weekend my sweet tooth struck again and I baked some raspberry white chocolate chip cookies. I was initially going to use my favorite chocolate chip cookie recipe, but when I realized I was unexpectedly out of cake flour I decided to try out a new recipe. I was very pleased with the results! The cookies were soft and chewy and brimming with chocolate. Plus, the ingredients are all things I already had in the pantry. Here’s how you make them:
Whisk together the flour, baking powder, baking soda, cornstarch and salt. Set aside and cream together the butter and sugars. Add in the egg and vanilla. Slowly add in the dry ingredients and mix until just combined. Stir in the chocolate chips and raspberries, and spoon out 1” rounds on a baking sheet. Bake at 350 for 11 minutes.
*I made two batches - one immediately after I mixed the ingredients and one where I let the dough sit in the fridge overnight. I don’t think letting the dough sit over night is necessary; the cookies tasted the same, and since the raspberries had melted overnight it was a lot messier to spoon out the cookies.
Have you tried out any new recipes lately?