Name: Caramelized White Chocolate Raspberry Cookies
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 24 servings
Cuisine: American
Ingredients: . For the caramelized white chocolate; 250 grams high-quality white chocolate ((chopped)); . For the cookies; 1 ½ cups all-purpose flour; ¾ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ½ cup unsalted butter ((at cool room temperature)); ¼ cup granulated sugar; ¾ cup light brown sugar; 1 egg ((at room temperature)); 1 teaspoon vanilla; 1 teaspoon raspberry extract; 1 cup caramelized white chocolate ((chopped, plus more for topping)); ½ cup freeze-dried raspberries ((coarsely chopped)); 2 tablespoons freeze-dried raspberries ((crushed, for topping))

Get ready for a delightful treat with these Caramelized White Chocolate Raspberry Cookies! Sweet, chewy, and bursting with fruity flavor, they’re perfect for any occasion. Let’s dive into the deliciousness!

Tips for Success

This part’s so satisfying: caramelizing the white chocolate adds a rich depth of flavor. And don’t rush the process; it’s worth the wait!

Why You’ll Love These Cookies

The combination of creamy white chocolate and tangy raspberries creates a delightful balance. They’re bound to become a favorite!

Ingredients

Instructions

Caramelize the white chocolate:
Step 1

Line a half-sheet pan with either parchment paper, wax paper, or a silicone baking mat. Set aside.
Step 2

In a microwave-safe bowl, heat chocolate until melted, about 1 minute and 30 seconds. If your microwave is higher wattage than 1000W, use 70% power. Stir until smooth, then place back in microwave at 15-20 second intervals, stirring between each interval until smooth again. Use a hot pad when handling bowl as it will become hot the longer it's microwaved.
Step 3

Don't panic as the chocolate will become thick. It may feel like it's starting to seize up and even look like it's about to burn, but keep stirring. It will eventually smooth out. Continue heating and stirring every 15-20 seconds until the chocolate reaches an amber color, about 10 minutes. Time will vary based on the power of your microwave. Use the sensory indicators and not timing to confirm. You're looking for amber color (almost like melted peanut butter), lightly toasted smell, and you should be able to smooth the chocolate completely.
Step 4

Using a spatula, spread chocolate onto prepared baking sheet as evenly as possible, to ¼-inch thickness. Place in the fridge to cool completely and solidify, about 20 minutes. Chop the chocolate into bite-sized pieces, measuring out 150 grams. Reserve remaining chocolate for topping cookies.
Make the cookies:
Step 5

Preheat oven to 350°F. Line baking sheets with parchment paper.
Step 6

In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 7

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until creamy, about 3 minutes. Scrape down the bowl.
Step 8

Add egg, beating on medium-low speed until combined, then scrape down the sides of the bowl. Add extracts and mix until combined.
Step 9

Add the dry ingredients into the butter mixture and mix on low until fully incorporated. Scrape down the bowl as needed.
Step 10

Add the caramelized white chocolate and mix on low until just combined. Fold coarsely chopped raspberries into the dough.
Step 11

Divide the dough into 1 ½-tablespoon sized balls using a medium cookie scoop and drop onto prepared baking sheets. Garnish the top of each cookie ball with a few pieces of caramelized chocolate.
Step 12

Bake for 9-11 minutes, until edges are lightly golden and the center appears set. Once cookies are removed from the oven, immediately use a round biscuit or cookie cutter slightly larger in diameter than the baked cookies to reshape into perfect circles. Sprinkle crushed raspberries over cookies. Cool completely.
Step 13

Store in an airtight container for up to 3 days.

Nutrition

Calories: 200, Fat: 10g, Carbs: 30g, Protein: 2g

Cooking techniques

Caramelizing Chocolate: The process involves heating chocolate slowly to develop a rich flavor. Keep an eye on it and stir frequently to prevent burning.

Variations or substitutions

Feel free to substitute white chocolate with milk chocolate for a different flavor twist. You can also use fresh raspberries if freeze-dried aren’t available, but adjust the moisture content accordingly.

Storage tips

To keep these cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to 3 days.

Notes

Make sure the butter is at room temperature for better mixing. Also, using high-quality chocolate makes a noticeable difference in flavor!