If this recipe looks familiar, it should. It’s the original Toll House recipe, but I sub the chocolate chips and nuts out for chopped white chocolate and fresh raspberries. Because the fruit is fresh, it will be a bit wet and make the subsequent cookies thin and chewy. I recommend using fresh raspberries that are still firm. And it’s worth the splurge on the best white chocolate you can find! I used Callebaut.
- 2 ¼ cups (293 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 16 tablespoons (227 grams) unsalted butter, softened
- ¾ cup (149 grams) granulated sugar
- ¾ cup (162 grams) light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs (100 grams)
- 8 ounces (227 grams) white chocolate, coarsely chopped
- 6 ounces (170 grams) fresh raspberries, coarsely chopped
Make the Cookies:
- Preheat the oven to 375°F. Line half sheet pans with parchment paper and set aside.
- Combine the flour, baking soda and salt in a small bowl and set aside.
- In a bowl fitted for a stand mixer with the paddle attachment or in a medium bowl with hand mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, about 3 to 5 minutes.
- Add the eggs, one at a time, beating well between each addition. Add the vanilla.
- Add the flour mixture and beat until combined. Fold in the white chocolate and raspberries.
- Use a small cookie scoop to distribute onto the prepared sheet pans and bake for about 10 minutes or until set. Remove and cool on baking racks. Cookies can be stored in an airtight container for up to 3 days.