White Chocolate Raspberry NYC Cookie recipe
An easy and delicious white chocolate chunk and raspberry new-work style cookie recipe with fresh raspberries on top
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Servings: 8 cookies
Ingredients
- 125 g unsalted butter/baking spread
- 100 g light brown soft sugar
- 75 g white granulated sugar
- 1 medium/large egg
- 1 tsp vanilla extract
- 300 g plain flour
- 1.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 250 g white chocolate chips/chunks
- 25 g freeze dried rasberries
- 100 g fresh raspberries (for decoration)
Instructions
- Mix together the butter and sugars in a large bowl
- Add the egg and vanilla and mix
- Add the flour, baking powder, bicarbonate, and salt and mix again
- Mix through the chocolate chips and freeze dried raspberries
- Split the dough into eight cookies - about 115g each
- Place onto a tray and chill in the freezer for 30 minutes (or in the fridge for about an hour)
- Preheat the oven to 200ºc/180ºc fan
- Split the cookies between two large and lined baking trays
- Bake for 12-14 minutes
- Press fresh raspberries into the top when fresh out of the oven
- Leave to cool for 30 minutes to finish setting
Notes
- These cookies will last for 3-4+ days, at room temperature or in the fridge
- These cookies will last for 3+ months
- I use these freeze dried raspberries