This easy white chocolate chip cookies recipe with added freeze-dried raspberries is one you want to have in your collection. Perfectly sweetened with a chewy texture, these cookies are great to make for any occasion.
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Ingredients and substitutes
Flour - I use all-purpose flour to make my white chocolate cookies.
Butter - Butter should be unsalted and at room temperature so you can beat it until fluffy.
Granulated sugar - You can use white and light brown sugar, like I did, or replace brown sugar with the same amount of white sugar.
Salt and vanilla - Add a generous pinch of salt for flavor balance and vanilla extract (optional).
Eggs - You'll need one large egg at room temperature.
Baking soda - It improves texture and adds chewiness to the cookies. Don't worry, you won't notice the soda flavor after baking.
White chocolate - I use white chocolate chips, but you can buy any chocolate bar and chop it into small pieces before folding it into the dough.
Freeze-dried raspberries - This is an optional additive, but I like how small sour bits taste together with white chocolate. Also, a very mild raspberry flavor complements white chocolate.
Cooking tips
Measure all ingredients using a digital kitchen scale instead of using cups. I will never be tired of repeating it: using a kitchen scale gives you a great result every time. Adding too much flour and too little butter (which can happen when you use cups for measuring) can result in dense, hard cookies.
Beat the butter well. Don't hurry – beat the butter with the sugars for 3-5 minutes. The sugars will melt better and the texture will be more porous from all the air that you incorporate into the butter.
Beat the egg until a homogenous consistency is reached. Right after you add the egg to the butter mixture, it will look like it has split because of all fats. No worries, just beat it on high for 5-10 seconds and the mixture will come together nicely.
Don't chill the dough. This dough doesn't have to be chilled before baking. If you chill it, the cookies won't spread very much and will look chunky. However, if you make a bigger batch and you plan to save some of the dough for later while keeping it in the fridge, just let it sit at room temperature for 20 minutes until it’s soft, not too cold to touch, and scoopable.
Don't overbake. We want our cookies to have a crunchy exterior and a soft, chewy interior. To achieve that, you should keep an eye on them while they're baking. When the cookies are done spreading and the tops form small, shallow cracks and are dry, take them out. Generally, the baking time will be 12 minutes for cookies that are 45g or 1.5oz each. To make this size, use a 2.1" or 53mm cookie scoop.
Step by step directions
1. Preheat the oven to 190C or 375F and line a baking sheet with parchment paper.
2. In a bowl, combine the flour with baking soda and set aside.
3. Place the butter, white and brown sugar, salt, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer). Beat for 3-5 minutes on medium-high until fluffy and pale caramel in color, scraping the sides and the bottom of the bowl couple of times in between.
4. Add the egg and beat again until smooth.
5. Add the dry ingredients and mix on low just until no dry ingredients are left.
6. Fold in the chocolate chips and freeze-dried raspberries.
7. Scoop 14 even cookie dough balls onto the baking sheet, leaving at least 2" or 5cm distance in between.
8. Bake for 12 minutes or until the cookies have spread, puffed up, formed very small cracks, and are no longer wet on top.
9. Remove from the oven and let cool down on a baking sheet for 5 minutes. Then, transfer onto a cooling rack to cool down completely.
Flavor variations
Nuts - Adding chopped macadamia nuts will make these cookies with white chocolate even more delicious while adding some crunch to them. You can also add other nuts like walnuts or pistachios.
Strawberries - If you don't like raspberries, you can replace them with freeze-dried strawberries.
More chocolate - If you think that this white chocolate chip cookie recipe doesn't have enough chocolate, add more on top. Just melt some white chocolate (preferably tempered) and drizzle it on top of the cooled-down cookies.
Lemon - Add 1 tablespoon of lemon juice and some lemon zest into the dough (after the egg has been added) to make a white chocolate cookie recipe with lemon.
FAQ
Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
Yes, you can! Place them in a Ziplock bag, remove as much air as possible, and wrap them in a piece of foil. Freeze for up to 2 months. Thaw in the fridge overnight and then heat in the microwave for 5 seconds before serving.
Scoop 14 cookie dough balls onto a cutting board, cover them with plastic wrap, and freeze until they are firm enough to not stick to each other. Then, place them in a Ziplock bag and wrap them in a piece of foil. Freeze for up to 2 months. Thaw on a plate in the fridge overnight covered with plastic wrap, then let sit at room temperature for 10-15 minutes before baking.
Store in a bowl covered with plastic wrap (which touches the dough) in the fridge for up to 5 days. Bring the dough closer to room temperature before scooping out and baking.
More cookie recipes
Recipe card
White chocolate chip cookies
Equipment
- Digital kitchen scale
- Stand mixer
- Cookie scoop
Ingredients
- 100 g unsalted butter at room temperature
- 80 g white granulated sugar
- 80 g light brown sugar
- Pinch of salt
- 1 large egg
- ½ teaspoon vanilla extract
- 200 g all-purpose flour
- ½ teaspoon baking soda
- 150 g white chocolate chips
- 2 tablespoon freeze-dried raspberries optional
Instructions
- Preheat the oven to 190C or 375F and line a baking sheet with parchment paper.
- In a bowl, combine the flour with baking soda and set aside.
- Place the butter, white and brown sugar, salt, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer). Beat for 3-5 minutes on medium-high, scraping the sides and the bottom a couple of times in between, until fluffy and pale caramel in color.
- Then, add the egg and beat again until smooth.
- Add the dry ingredients and mix on low just until no dry ingredients are left.
- Fold in the chocolate chips and freeze-dried raspberries.
- Scoop 14 even cookie dough balls onto the baking sheet, leaving at least 2" or 5cm distance in between.
- Bake for 10-12 minutes or until the cookies have spread, puffed up, formed very small cracks, and are no longer wet on top.
- Remove from the oven and let cool down on a baking sheet for 5 minutes. Then, transfer onto a cooling rack to cool down completely.
Tatiana says
They turned out delicious!
Anna says
Glad to hear that.