White Chocolate Raspberry Cookies

• servings: 10 cookies
• active time: 5 minutes
• total time: 45 minutes

Ingredients

14 tablespoons/194 grams unsalted butter

1 3/4 cups/233 grams all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

3/4 teaspoon kosher salt (such as Diamond Crystal) or scant 1/2 teaspoon fine salt

2 ounces/65 grams white chocolate, broken into pieces, plus 1 to 2 ounces for topping

1 cup/23 grams freeze-dried raspberries, whole berries broken into smaller pieces, plus more for topping

1 cup/188 grams packed dark or light brown sugar

1/2 cup/95 grams granulated sugar

1 large egg plus 1 egg white, at room temperature

2 teaspoons vanilla bean paste or pure vanilla extract

Directions

In a medium saucepan, cook the butter over medium heat, stirring occasionally, until blondish brown, 5 to 8 minutes. Transfer to a mixing bowl and let cool to room temperature.

In a separate mixing bowl, whisk together the flour, baking soda, baking powder and salt. Add the white chocolate and freeze-dried raspberries and, switching to a flexible spatula, stir to evenly distribute.

To the cooled butter, add both sugars, the egg and egg white and vanilla and whisk until very smooth and pale brown, at least 1 minute.

Add the dry ingredients to the wet ingredients, and stir just until combined. Scoop the dough into 8 to 10 even portions (90 to 125 grams each). You also can form smaller balls. Place the dough balls onto a large plate or quarter sheet pan. Cover with plastic wrap and refrigerate overnight and up to 24 hours.

When ready to bake, bring the cookie dough to room temperature. Line 2 to 3 baking sheets with parchment paper. Place the dough balls 3 inches apart (3 to 4 per sheet) and flatten each to an inch thickness with the palm of your hand.

Heat oven to 350 degrees, with a rack in the center.

Bake one pan at a time, rotating halfway through, until the cookies have browned slightly at the edges and look dry in the centers, 12 to 15 minutes. While they’re still hot, press a shard of white chocolate in the center of each cookie, then sprinkle with more crumbled freeze-dried raspberries. Let the cookies cool slightly before transferring to a wire rack to cool completely. The cooled cookies will keep fresh in an airtight container for up to 3 days.

Notes

White chocolate chips didn't work so well.

https://cooking.nytimes.com/recipes/1026807-white-chocolate-raspberry-cookies

Nutrition

• Calories: 375
• Total Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Sodium: 204 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 1 g
• Total Sugars: 32 g
• Protein: 4 g