White Chocolate Raspberry NYC Cookies

These delicious white chocolate and raspberry New-York style cookies are easy to prep, ready within the hour, and are gooey and moreish.

White chocolate chunks, freeze dried raspberries and fresh raspberries to decorate they are show-stopping cookies, that have a crunchy/chewy outside, and a soft gooey middle.

Notes from The Patisserie

I have spent years developing different cookie recipes so I feel like I am quite the expert at this point. My cookie dough recipes are fairly similar across the board as once something works, why would you change it?

I will always post recipes that my followers ask for, and this one is definitely one of them. These cookies have a sweetness from the white chocolate, with a natural sharpness from the raspberry. For a better texture, freeze dried raspberries are best in the dough, with fresh raspberries on top for decoration.

What is the difference between a normal cookie, and a NYC Cookie?

Nine years ago I published my delicious white chocolate raspberry cookies, and whilst I make these every month, I knew I needed to level up this recipe and make them New York-style.

A usual cookie, I would prep with a 5cm scoop, and not necessarily chill the dough. This means the cookies are smaller more regular sized, and have a slightly chewier texture due to the nature of the dough being warmer when it bakes. They are still soft cookies, but smaller none-the-less.

New York-style cookies are typically giant in comparison, often made to around 120g each. They are chilled to prevent the cookie dough from spreading too much, and are based around the famous New York cookies you can find (think Levain Bakery… if you know, you know). They have a crispy outside due to the higher temperature when baking, whilst still gooey in the middle.

Ingredients notes and tips

Find the full recipe in the recipe card below:

• Butter – I always use either a block unsalted butter at room temperature, or I use a baking spread straight out of the fridge
• Sugar – I love to use a mix of light brown soft sugar and white granulated sugar. Both sugars bring a different texture and flavour to the cookies – I generally avoid caster sugar as I find it makes them cakey
• Egg – I use a medium egg, but one large works well. Or, you can swap to 75ml of milk
• Flour – plain flour is best so that you can control the raising agents better
• Raising agents – I use a mixture of bicarbonate of soda (in all cookies) and then the addition of baking powder to create the NYC style texture
• Salt – I prefer to use unsalted butter and then add sea salt as I believe it tastes different, and then you can control the level of salt better. Feel free to not add salt, but use salted butter instead
• Flavours – A little vanilla extract for the sweetness it bring
• White chocolate – you can use white chocolate chips, chunks, or even a chopped up bar of chocolate.
• Raspberries – I always recommend freeze dried raspberries because they don’t add any moisture to the cookie dough. I decorate with fresh raspberries to add extra raspberry flavour

How to make the best cookies possible

I always try to make my recipes as easy to follow as possible but to also taste great. So, if you have never baked before, or you are a well practiced baker, you will enjoy them. Cookies, are an easier bake for sure, but they are SO tasty

• Oven temp – all ovens can vary, no matter what you think the temperature is. If they brown a lot more than the photos, your oven is running at a hotter temp so try lowering it
• Cookie size – the cookies are larger, but that is the point. If you make smaller cookies, they are just regular cookies now and not new-york style. 90g cookies can be baked for 10-12 minutes. 60g cookies can be baked for 8-10 cookies.
• Mixing the dough – you can use a stand mixer, hand mixer, or a bowl and a spoon. Some are quicker (due to the mixer power) but you can definitely make this by hand. Just make sure to mix each stage well.

FAQs

Storage and freezing

These cookies are DELICIOUS on the day of baking, but they will last for 3-4+ days. You can store them at room temperature in a tin, cake box or Tupperware, or in the fridge.

These cookies will freeze for 3+ months once baked.

You can keep the cookie dough in the fridge for up to 48 hours. You can also freeze the raw cookie dough for 3+ months, and bake from frozen. If baking from frozen, you need to add 1-2 minutes baking time (and if your oven runs hot, lower it by 20ºc)