Bakery Style Raspberry White Chocolate Cookies Recipe

I finally perfected my Bakery Style Raspberry White Chocolate Cookies, and these White Raspberry Cookies use a simple trick that makes them stand out.

I never planned to fall for a cookie, but these Bakery Style Raspberry White Chocolate Cookies did. I dont bake often, but these changed my mind fast.

Thick, chewy and perfectly soft in the middle, they feel like a tiny puzzle you keep taking bites of to figure out. I fold big handfuls of white chocolate chips and roughly chopped fresh raspberries into the dough so each mouthful flips between sweet and bright.

I bring them when I want people to ask what the heck that was, not to hand out directions. They read like White Raspberry Cookies but play like Soft Chewy Cookie Recipes.

Ingredients

• All purpose flour gives body and structure, adds carbohydrates and a little protein, absorbs moisture.
• Cornstarch keeps cookies tender and soft, it also lightens the texture and feel.
• Butter provides richness, fat and flavor, helps with spread and chew, browns nicely.
• Brown sugar gives moisture and caramel notes, granulated sugar makes crisp edges and lift.
• Egg and extra yolk add protein, structure and that chewy bakery feel, richer.
• White chocolate melts sweet and creamy, adds sugar and rich milky flavor, small pockets.
• Fresh raspberries bring bright tartness, fiber and vitamins, watch water make soggy, stain.

Ingredient Quantities

• 2 1/4 cups (280 g) all purpose flour
• 2 tablespoons (16 g) cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg plus 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups (255 g) white chocolate chips or roughly chopped white chocolate
• 1 cup (about 120 g) fresh raspberries, roughly chopped or 1 cup frozen raspberries, thawed and drained
• flaky sea salt for sprinkling, optional

How to Make this

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat.

2. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 2 tablespoons (16 g) cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine sea salt. Set aside.

3. In a large bowl beat 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the bowl.

4. Add 1 large egg plus 1 large egg yolk and 1 1/2 teaspoons vanilla extract to the butter mixture and beat until combined.

5. Add the dry ingredients to the wet ingredients and mix just until no streaks of flour remain. Dont overmix or the cookies will get tough.

6. Gently fold in 1 1/2 cups (255 g) white chocolate chips or roughly chopped white chocolate and 1 cup (about 120 g) fresh raspberries roughly chopped or 1 cup frozen raspberries that have been thawed and drained. Fold slowly so the raspberries dont turn to mush.

7. Chill the dough in the fridge for 30 to 60 minutes for thicker, chewier cookies. If youre short on time chill scoop-sized mounds on a tray for 10 to 15 minutes in the freezer.

8. Scoop or drop dough (I like a 1/4 cup scoop for bakery style cookies) onto the prepared sheets spaced about 2 inches apart. Gently press the tops so theyre a little flattened and sprinkle flaky sea salt on top if using.

9. Bake 10 to 13 minutes until the edges are set and the centers still look soft. Let cookies cool on the baking sheet for 8 to 10 minutes then transfer to a wire rack to finish cooling. Store airtight at room temp for up to 3 days or freeze dough for later.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 2 baking sheets lined with parchment paper or a silicone baking mat
3. Medium mixing bowl for the dry ingredients
4. Large mixing bowl for butter, sugars and eggs
5. Electric mixer (hand or stand) or a sturdy wooden spoon if you wanna do it by hand
6. Whisk for blending the dry stuff
7. Measuring cups, measuring spoons and a kitchen scale for accuracy
8. Rubber spatula plus a 1/4 cup cookie scoop or a measuring cup to portion dough, and a wire cooling rack for finishing cool down (dont mash the raspberries)

FAQ

Bakery Style Raspberry White Chocolate Cookies Recipe Substitutions and Variations

• All-purpose flour: swap for a gluten-free 1:1 all-purpose flour blend (make sure it contains xanthan gum) cup for cup. If your blend has no xanthan add about 1/4 teaspoon per cup. Cookies might be a bit more crumbly but still delicious.
• Unsalted butter: use salted butter 1:1 and reduce the recipe’s fine sea salt by ~1/4 teaspoon. If you need dairy-free try solid coconut oil 1:1, it’ll add a slight coconut note and the cookies may spread a bit more.
• Cornstarch: replace with arrowroot powder or tapioca starch cup for cup. Both give the same tender, slightly chewy result.
• 1 large egg + 1 large yolk: if you don’t want to separate eggs use 2 large whole eggs (straight swap), cookies will be a touch cakier. For a vegan swap use flax “eggs” 2x (2 tbsp ground flax + 6 tbsp water total) but expect a denser texture.

Pro Tips

– If you use frozen raspberries, thaw them completely and blot really well with paper towels, then toss gently in a teaspoon of cornstarch or flour so they dont bleed all over the dough and turn it pink. Fold them in last and slow so they dont mash.

– Use good quality white chocolate and chop it into irregular chunks instead of only using small chips, and press a few extra bits on top of each cookie right before baking so you get melty pockets and pretty-looking cookies.

– Chill the dough longer when you can, overnight is great, it develops flavor and reduces spread so cookies stay thick and chewy; short on time, freeze scoops for 10 to 15 minutes instead.

– Watch the cookies, not the clock — pull them when the edges look set and the centers still look soft and glossy, they firm up on the sheet. Also rotate your pans halfway through if your oven has hot spots, ovens lie about temperature so use an oven thermometer.

– Because of the fruit, store baked cookies in a single layer or separated by parchment in an airtight container and eat within a couple days, or freeze dough balls or baked cookies for longer. A slice of bread in the container helps keep them soft for a day or two.