White Chocolate Cookies with Raspberries and Macadamia
These white chocolate cookies with raspberries and macadamia are so delicious. I can’t wait to take them out of the oven to have a bite. They have crispy edges and gooey center. The fresh raspberries taste amazing in a combination with the white chocolate and macadamia. It is so hard to stop at one cookie.
I’ve tested these white chocolate cookies with raspberries and macadamia three times until I find the right taste and texture. Using fresh fruit when baking cookies is always a challenge because it contains a lot of water. Nobody wants a soggy cookie that doesn’t hold its shape well. I think that on the third try I finally achieved the result I wanted. They were just perfect.
Ingredients for the White Chocolate Cookies
- Salted butter – There is usually at least a half a teaspoon of salt in most cookie recipes. In one cup of butter there is exactly a half of a teaspoon of salt. Using salted butter saves time because we don’t have to add an extra ingredient.
- Light brown sugar – I wanted to keep the color of these cookies lighter, but I wanted them to have some molasses flavor. That is why I used light brown sugar.
- Granulated sugar – In my experience the combination between white and brown sugar creates the best cookies.
- Large eggs – the standard for most baking recipes
- All-purpose flour – best for cookies and desserts. It is lower in gluten compared to bread flour.
- Baking soda – acts as a leavening agent
- White chocolate chips – it has a buttery, milky taste. I love to use it in desserts.
- Fresh raspberries – currently in season and easy to find. I prefer buying organic, because berries are sprayed with a lot of pesticides.
How To Bring Butter At Room Temperature
I usually take the butter out of the refrigerator about forty minutes to an hour before baking. If you want to speed up the process cut the butter to smaller pieces. Sometimes, I warm up a bowl in the microwave oven and cover the butter with it to help it soften faster. Another method is to roll it or pound it with a rolling pin thinly. This will definitely soften the butter quickly.
Helpful tips about making the cookies
The butter must be soft and at room temperature, because the first step is to cream the butter and sugar together. Add one egg at a time and beat with the mixer until all liquids are incorporated.
Once you add the dry ingredients do not overmix. Use the mixer to stir on the lowest setting or use a spatula to incorporate the dry ingredients in the cookie dough.
Baking usually takes between 11-15 minutes per tray of cookies. It depends on how you like your cookies. My husband likes them a little bit gooey in the center, so I bake them for 12 minutes. Baking time also depends on the size of your cookies. If you used a smaller scoop you might have to reduce the baking time.
I always add some chocolate chip, macadamia and raspberries on top of the dough balls before baking. This will guarantee that all the cookies will have some toppings.
Make sure there is at least an inch between the dough balls. The dough will expand during baking.
This is the cookie scoop I used to form the cookies on the baking sheet. If you don’t have one you can also use a tablespoon. Scoop three tablespoons of the dough and roll them to a ball. Then place it on the baking sheet and repeat the process until you are out of dough.
White Chocolate Cookies with Raspberries and Macadamia
Equipment
- Hand or stand mixer
Ingredients
- 1 cup softened salted butter 2 sticks
- ¾ cup sugar
- ¾ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups all purpose flour
- 1 tsp baking soda
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- ½ cup roasted macadamia nuts
Instructions
- Preheat the oven to 375F. Line two large baking sheets with parchment paper.
- Add the softened butter and the sugar in a bowl and beat with the mixer on high until creamy. Add one egg at a time to the butter and sugar mixture and continue mixing until incorporated. Then add the vanilla and mix it in.
- To the same bowl add the flour and baking soda. Stir on low speed or use a spatula to incorporate the dry ingredients into the dough.
- Finally, add half of the chocolate chips and raspberries to the dough and stir gently. Save the other half for topping.
- Use an ice cream scoop to form 18-20 dough balls and place them on the lined baking sheet with at least na inch between each ball. My ice cream scoop was #20 (three tablespoons or 1 5/2 oz).
- Top the cookie dough balls with the macadamia and the rest of the raspberries and chocolate chips.
- Bake each baking sheet for 12-15 minutes. Check at 10 minutes.
- Let them cool off slightly on the baking sheet then use a large spatula to transfer them to a cooling rack.
Video
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