Lemon Raspberry White Chocolate Chip Cookies
Ingredients
- 3⅛ cups (415g) all-purpose flour
- 1 tbsp (10g) baking powder
- 1 tsp salt
- 2/3 cup (135g) caster sugar (or granulated sugar)
- 2/3 cup (135g) packed light brown sugar
- 14 tbsp (190g) cold unsalted butter cubed
- 1½ cups (160g) white chocolate chips
- 1 cup freeze (30g) freeze dried raspberries divided
- 2 large eggs
- 1 lemon zested and juiced
- 1 tsp lemon extract
Optional: Lemon Glaze
- 1/2 cup (60g) powdered sugar
- 3-4 tbsp lemon juice
Instructions
- In a large mixing bowl whisk flour, baking powder, and salt together; set aside.
- With a handheld mixer or in a stand mixer fitted with a paddle attachment, beat the cold cubed butter and both caster (or granulated) sugar and light brown sugar on a medium speed until the butter is broken up into pieces and small nuggets form.
- Add ½ cup of freezed dried raspberries, white chocolate chips, and lemon zest into the mixer and mix on low until combined. Make sure to scrape down the bowl with a silicone spatula when needed.
- While the mixer is running on low, add the dry ingredients and combine until the mixture is a dry and crumbly consistency.
- In a seperate small bowl, give the eggs a light whisk to break up yolks, then add into the dough along with the lemon juice and lemon extract and mix just until a dough forms.
- Form dough in 3-4 tablespoon (50 gram) balls by lightly pressing the dough together and placing a piece of lighly crushed freezed dried rapberry in the center. Do this by using the resevered ½ cup of freeze dried raspberries. Do not compact the dough into a solid ball, lighlty press the dough. Makes about 20 cookies. Place formed cookie dough balls in a freezer safe container, and freeze for at least one hour and up to 2 weeks.
- When ready to bake: preheat oven to 355°F and take the cookies out of the freezer. Bake a cookie sheet lined with parchemnt paper or non-stick spray in the oven for 5 minutes. This allows the cookie sheet to warm up, resulting in nice crisp bottoms on the cookies. Once the cookie sheet in preheated, place 12 cookies on the pan and bake for 15-17 minutes or until golden on the bottom. Repeat and bake the rest of the cookies. (No need to warm up the cookie sheet again if using the same one.)
- Make a quick lemon glaze by whisking powdered sugar and lemon juice together, then drizzle glaze over the top of each cooled cookie. Enjoy!
Notes
-If freezing cookie dough for up to 2 weeks, allow the cookies to sit at room temperature for 10 minutes before baking.