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Cookies framboises et chocolat blanc

Delightful cookies blending creamy white chocolate and tart raspberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: French
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 270 g flour Forms the base of your cookies, providing structure and a soft texture.
  • 1.5 teaspoons cornstarch (maizena) Adds tenderness, making the cookies delightfully chewy.
  • 1 teaspoon baking soda Helps them rise and achieve that perfect cookie shape.
  • a pinch salt Enhances the overall flavors and balances the sweetness.
Wet Ingredients
  • 180 g unsalted butter, melted Adds richness and a creamy mouthfeel.
  • 135 g brown sugar Infuses a deep, caramel-like flavor.
  • 70 g white sugar Contributes to that crisp, golden exterior.
  • 1 large egg Binds the ingredients together and adds moisture.
  • 2 teaspoons vanilla extract Imparts warmth and a comforting aroma.
Mix-ins
  • 50 g fresh or frozen raspberries Adds juicy tartness.
  • 90 g roughly chopped white chocolate Adds creamy sweetness.

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, cornstarch, baking soda, and salt. Whisk together until well blended.
  2. In a separate bowl, whisk the melted butter, brown sugar, and white sugar until smooth. Add the egg, egg yolk, and vanilla extract, mixing until combined.
  3. Gradually mix the wet ingredients into the dry ingredients, folding gently with a spatula.
  4. Once combined, add the chopped white chocolate and raspberries, folding gently to keep the raspberries intact.
Chilling
  1. Using a cookie scoop or two spoons, form dough balls and place them on a baking sheet lined with parchment paper.
  2. Cover with plastic wrap and refrigerate for 30 minutes.
Baking
  1. Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
  2. Once the dough has chilled, place cookie balls on the sheets, spacing them 5 cm apart. Lightly flatten each ball.
  3. Bake for 10-12 minutes, until the edges are set but the centers are slightly underbaked. Let them cool on the baking sheet for about 5 minutes.
  4. If cookies are too thick, gently tap the baking sheet against the countertop to spread them slightly, and trim edges with a round cookie cutter.

Notes

For consistent cookie sizes, use a cookie scoop. Use frozen raspberries directly without thawing to maintain their integrity. Consider adding chopped nuts or sea salt on top before baking for added texture.