White chocolate chip cookies
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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Servings: 14 cookies
Calories: 211kcal
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.
Notes
Store completely cooled cookies in an airtight container for up to 5 days at room temperature.
Store cookie dough 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.
Freeze baked cookies 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.
Nutrition
Nutrition Facts
White chocolate chip cookies
Serving Size
1 cookie
Amount per Serving
Calories
211
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
29
mg
10
%
Sodium
56
mg
2
%
Potassium
63
mg
2
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
199
IU
4
%
Vitamin C
1
mg
1
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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