Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, then mix in vanilla.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in white chocolate chips and chopped raspberries.
- Drop tablespoon-sized dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Store cookies in an airtight container for up to 3 days. For a firmer texture, refrigerate the dough for 30 minutes before baking.