Sunday, May 6, 2012

Recipe: White Chocolate Chip & Raspberry Cookies

White chocolate and raspberry is one of my favorite combinations.  I decided to make some white chocolate chip cookies with raspberry jammy bits from King Arthur Flour.  These little things are awesome.  They are solid at room temperature and melt into deliciousness in baked goods.  Perfect.

You could probably make these cookies with raspberry chocolate chips (if you can find them), or with even a swirl of raspberry jam, but the baking bits are something else.. I highly recommend them.

White Chocolate Chip & Raspberry Cookies

3/4 c butter, softened
3/4 c brown sugar, packed
1/3 c granulated sugar
1 tsp vanilla
1 egg
1 2/3 c flour
3/4 tsp baking powder
1/2 tsp baking soda
1 c white chocolate chips
1 c raspberry jammy bits

Preheat oven to 375 F.  Cream together butter, sugars, vanilla, and egg.  Stir in the dry ingredients until well blended, and then add the white chocolate chips and jammy bits, stirring until only just combined (so as not to break them up).  Scoop in rounded tablespoons onto parchment lined cookie sheets about 1-2" apart.  Bake for 8-11 minutes, or until lightly browned.  Cool on baking sheets for one or two minutes before transferring to cooling racks to cool completely.  Enjoy.

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