It’s been almost a month since I posted my last recipe and a month and a half since my last cookie recipe. Today, we’re changing that and I’m giving you the recipe for these delicious brown butter white chocolate raspberry cookies!
I’ve seen quite a few people making cookie with fresh raspberries in them. Now, I love raspberries, but I find that they make cookies too soggy and as someone who freezes what she makes and brings it to work, I can’t be dealing with soggy cookies.
Instead of fresh raspberries, I used raspberry inspiration from Valrhona. I cannot get enough of anything Valrhona. It’s expensive, so I don’t buy it regularly, but when I do, I wish I could afford to buy it more. The raspberry inspiration is made from cocoa butter and raspberry powder. When I tell you these pack a raspberry punch, I’m not kidding. It’s almost like popping a real raspberry into your mouth!
Brown butter because it makes everything better. White chocolate because it pairs perfectly with raspberries (if you don’t believe me and want a challenge, try my white chocolate raspberry macarons). I know I probably say this about every cookie recipe I share, but these really are some of the best I’ve made.
Brown your butter, grab your white chocolate and raspberry inspiration, then head to the kitchen and make these cookies. You’ll love them!
Brown Butter White Chocolate Raspberry Cookies
Ingredients
- 1 cup (8oz./2 sticks) unsalted butter
- 1/2 cup sugar
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp. vanilla bean paste (or vanilla extract)
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 2 1/2 cups all-purpose flour
- 1 cup white chocolate chips
- 1 bag raspberry inspiration, roughly chopped
Directions
- Step 1 Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour.
- Step 2 Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies an incredible nutty flavour. Set aside to cool slightly.
- Step 3 Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the eggs, one at a time, then the vanilla bean paste.
- Step 4 Add baking soda, salt, cream of tartar, and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the white chocolate chips and chopped raspberry inspiration.
- Step 5 Place dough in the refrigerator for at least 1 hour. The longer it sits in the fridge, the better the cookies will be!
- Step 6 Preheat oven to 350°F.
- Step 7 Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
- Step 8 Bake for 10-12 minutes, until edges are golden brown. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
