Bakery Style Raspberry White Chocolate Cookies Recipes

WHITE CHOCOLATE AND RASPBERRY COOKIES

Steps:

• Preheat oven to 350°F and line two baking sheets with parchment paper.
• In a medium bowl, combine flour, salt, and baking soda.
• In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
• Add in the egg and vanilla extract, and mix until combined.
• Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
• Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
• Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
• Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE RASPBERRY COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 375° for 9-11 minutes or until set., Remove to wire racks to cool completely. Spoon jam into cookies; drizzle with chocolate. Let stand until set. Store in an airtight container.

WHITE CHOCOLATE RASPBERRY COOKIES

Steps:

• Preheat oven to 375 degrees.
• Chop 4 oz of white chocolate in small pieces and set aside.
• Over a double boiler, melt 4 oz of chocolate; set aside to cool.
• Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy.
• Add the eggs and melted white chocolate; mix well.
• Gradually add in the flour and mix well.
• Stir in the 4 oz of chopped white chocolate.
• Drop rounded teaspoonfuls of dough 2" apart on a greased cookie sheet.
• Bake for 7-9 minutes or until the cookies are lightly browned.
• Cool for 1 minute on the baking sheet before moving to a cooling rack.
• Make a small indentation in the center of each cookie and spoon on a small amount of jam.
• Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie.
• The cookies can be refrigerated 10-15 minutes to help the chocolate set.