Description
Soft and chewy cookies with bursts of fresh raspberry and white chocolate, brightened with lemon zest and juice.
Ingredients
Scale
For the Crust:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup fresh raspberries, gently chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in egg, lemon juice, lemon zest, and vanilla extract until well combined.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, mixing just until combined.
- Gently fold in white chocolate chips and chopped raspberries. Be careful not to overmix.
- Drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Let cool on sheet for 5 minutes, then transfer to a wire rack.
Notes
You can customize the seasonings to taste.