These jumbo cookies are soft, chewy, and packed with tangy raspberries and creamy white chocolate. Each bite feels like a sweet little hug!
Honestly, who can resist that lovely combo of tart and sweet? I always make sure to save a few for later, but they rarely make it! 🍪💕
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for your cookies. If gluten is a concern, try using a 1:1 gluten-free flour blend. I’ve had great results with these blends, and they keep the texture nice!
Butter: Unsalted butter gives you control over the saltiness. You could swap in coconut oil for a dairy-free option. Just melt it like you would the butter, and you’re good to go!
Brown Sugar: The brown sugar helps with moisture and brings a hint of caramel flavor. If you’re out, use white sugar mixed with a little maple syrup or honey for flavor. Keep in mind it may change the texture a bit.
White Chocolate Chips: These add creaminess and sweetness. You can substitute with dark chocolate or even some chopped nuts for a different texture and flavor, but be aware that it will alter the taste!
Freeze-Dried Raspberries: They provide a tangy burst. If you can’t find them, fresh raspberries work too, but you’ll need to adjust moisture. Just make sure to chop them well!
How Do I Ensure My Cookies Turn Out Soft and Chewy?
For soft and chewy cookies, focus on a few key steps during preparation:
- **Do Not Overmix**: Once you add the flour, mix just until combined. Overmixing can lead to tougher cookies.
- **Use Room Temperature Eggs**: This helps the batter come together better, contributing to a softer texture.
- **Chill the Dough (Optional)**: If you have time, chill the cookie dough for about 30 minutes before baking. This can help give you thicker cookies.
- **Bake Until Just Done**: You want the edges set and the center still soft. They’ll keep cooking while they cool on the baking sheet.
By following these tips, you’ll have perfect jumbo cookies every time! Happy baking! 🍪💖
Jumbo Raspberry White Chocolate Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg + 1 large egg yolk, at room temperature
- 1 1/2 cups white chocolate chips
- 1 cup freeze-dried raspberries, roughly chopped or crushed
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prepare, and you’ll need an additional 15-18 minutes for baking. Allow about 5 minutes for the cookies to cool on the baking sheet. Overall, you can enjoy these delightful treats in about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This ensures everything is hot and ready for baking! While the oven heats up, line your baking sheets with parchment paper or silicone mats, which helps prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step is important for ensuring that your dry ingredients are well combined and helps to evenly distribute the baking soda throughout the flour. Once mixed, set the bowl aside.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and creamy. The sugars should be fully blended with the butter to create a rich base for your cookies.
4. Add in the Eggs and Vanilla:
Add the vanilla extract, egg, and egg yolk to the butter-sugar mixture. Mix well until everything is well combined. This step helps create a nice, rich flavor and gives the cookies a moist texture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this will lead to tougher cookies! Gentle folding is the key to keeping them tender.
6. Fold in the Good Stuff:
Now for the fun part! Gently fold in the white chocolate chips and the crushed freeze-dried raspberries. Make sure they’re evenly distributed throughout the cookie dough.
7. Scoop the Cookie Dough:
Using a large cookie scoop or a 1/4 cup measure, drop dough onto the prepared baking sheets spaced about 2 inches apart. Give them room to spread out as they bake!
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 15-18 minutes. You’re looking for lightly golden edges and a soft center. They may look a tiny bit underbaked, but they’ll firm up as they cool.
9. Cool the Cookies:
After baking, allow the cookies to cool on the baking sheet for about 5 minutes. This helps them set properly before moving them to a wire rack to cool completely.
10. Enjoy Your Delicious Treats:
Now it’s time to indulge! Enjoy these soft, chewy jumbo cookies that are bursting with sweet white chocolate and tangy raspberry flavors. Perfect for sharing or keeping all to yourself!
This recipe creates large, tender cookies that showcase the perfect balance of sweet white chocolate and tangy raspberry in every bite. Happy baking! 🍪💕
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, fresh raspberries can be used! Just be mindful that they contain more moisture, which might slightly alter the cookie’s texture. Chop them finely and consider adding a little extra flour to compensate for the added moisture.
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 3 months. Make sure to place them in a freezer-safe container or bag!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 3 days. Just make sure to cover it tightly with plastic wrap. When ready to bake, you can bake them straight from the fridge or let the dough sit at room temperature for about 10 minutes before scooping and baking.
What If I Don’t Have Brown Sugar?
If you don’t have brown sugar, you can substitute it with an equal amount of granulated sugar. For a hint of that molasses flavor, mix in a tablespoon of maple syrup or honey, but remember this could slightly change the texture of the cookies.