White Chocolate Raspberry Cookies

Name: White Chocolate Raspberry Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (150g) all-purpose flour; 1/3 teaspoon baking powder; 1/4 teaspoon salt; 1 large egg, room temperature; 1 tablespoon raspberry jam; 1 teaspoon pure vanilla extract; a few drops red gel food colouring; 5 tablespoons (71g) unsalted butter, room temperature; 1/2 cup (100g) granulated sugar; 1/4 cup (35g) fresh raspberries, diced; 50 g white chocolate, chopped

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These amazing white chocolate raspberry cookies have the most tender, cake-like texture and a beautifully deep, real raspberry flavour. This is because they have real raspberry pieces in them, along with raspberry jam. And they are studded with chunks of white chocolate; the rich sweetness of which pairs dreamily with the tart berries. So quick and easy to make, they are ready in just 25 minutes and no chilling required!

A pile of white chocolate raspberry cookies on a serving plate.

These cookies taste of real raspberry, floral vanilla, and creamy white chocolate swirled into a tender cookie with a cake-like texture. They are the best! My favourite times to enjoy them are summer when ripe and juicy berries are readily available, and Valentine's Day because of the pretty pink colour. They would also be perfect for Mother's Day or a pink-themed baby shower.

材料
代用
バリエーション
作り方
キッチングッズ
保存
美味しく作るコツ
FAQ
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Try these tasty chocolate raspberry bites for another delicious recipe featuring fresh raspberries. Individual raspberries are piped full of scrumptious chocolate ganache, making a unique and delightful treat.

Close up of white chocolate raspberry cookies.

材料

生のラズベリー - Fresh, ripe raspberries will give you the most flavourful cookies. I don't recommend using frozen raspberries in this cookie recipe as it may add too much moisture. If you must use frozen, thaw first and squeeze out all excess moisture.
ラズベリージャム - Adding raspberry jam enhances the deep raspberry flavour of these cookies, as well as adding some beautiful colour.
ホワイトチョコレート - A good quality white chocolate will take these cookies to the next level. I chopped a white chocolate bar into chunks, but you could use chocolate chips if you prefer.
小麦粉 - All purpose flour is great for this recipe.
ベーキングパウダー - This ingredient helps to make these cookies fluffy. Make sure that your baking powder is not expired.
塩 - We use unsalted butter and add the salt separately to control the amount of salt. This is because the amount of salt in butter varies by manufacturer.
卵 - Large size and room temperature.
無塩バター - Room temperature.
白砂糖 - To add a bit of sweetness to the cookies.
バニラエキストラクト - Try to use pure rather than artificial if you can. Pure vanilla extract adds the flavour and aroma of caramelized sugar and jasmine flowers.
Red gel food colouring - Add if you would like your cookies to be this pretty pink colour. However, you can omit it if you prefer. I recommend using gel food colouring rather than liquid. This is because it contains more condensed pigment with less liquid, resulting in a more vibrant and brilliant colour. A few drops of gel will give you an equal or better result than a whole teaspoon of liquid food colouring.

それぞれの分量については下のレシピカードをご確認ください。

バニラエキストラクト

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代用

ホワイトチョコレート - If you're not a fan of white chocolate you can swap it out for semi-sweet or dark chocolate, or omit it from this recipe.

バリエーション

ナッツ類 - Chopped nuts make a great addition to these white chocolate raspberry cookies. My favourite to add are macadamia. Pistachio would be great, as well.
その他ベリー系のフルーツ - Not the biggest fan of raspberries? These cookies are variation of my super popular フレッシュストロベリークッキー that I created when I couldn't find a good recipe for strawberry cookies that didn't use a cake mix. It was a big hit! You will love the fresh strawberry with a hint of lemon. Or, swap out the fresh raspberries and jam in this recipe for equal amounts of blueberries and blueberry jam or blackberries and blackberry jam.

作り方

このレシピは、スタンドミキサー to quickly whip up this recipe. But if you don't have one, you can make these cookies by hand - just be prepared for a lot of stirring to create the beautiful cake-like texture of these cookies.

Preheat your oven to 375°F / 190°C and use パーチメント紙を敷きます。

Chop the white chocolate into small pieces.

Sift the flour, baking powder, and salt together into a small bowl.

別の小さなボウルに卵を入れ、軽く泡立てます。次にラズベリージャム、バニラエキストラクト、食品着色料 (赤) を入れて混ぜます。

Butter and sugar whipped in a stand mixer bowl.

Next, we are going to whip the room temperature butter and sugar together. I used a stand mixer on medium-high for about 4 minutes, scraping down the sides of the bowl as necessary. They will become fluffy and lighter in colour.

ラズベリージャムを混ぜたものと、バターと砂糖をホイップしたものを合わせてよく混ぜます。少しザラッとした質感です。

Then add in the dry ingredients and mix until just completely incorporated. (Do not overmix!)

Rinse and throughly pat the raspberries with paper towel before dicing them.

Pink cookie dough topped with raspberry and white chocolate pieces.

刻んだラズベリーとホワイトチョコレートチャンクをクッキー生地に加えます。

Use a rubber spatula to gently fold them into the cookie dough.

A measuring spoon filled with cookie dough.

パーチメント紙を敷いたベーキングトレイに、大さじ1の計量スプーンでクッキー生地をすくってのせていきます。丸くなるようにしながらのせます。

焼成

Pink cookie dough on a parchment paper-lined baking sheet.

全部で12枚のクッキーを作ることができます。クッキーは焼いている間に少し広がるので、間隔を空けて並べてください。

A baked white chocolate raspberry cookie on parchment paper.

予熱したオーブンで10分ほど焼きます。焼き上がると、クッキーの端にごく薄い焼き色がつくのがわかります。焼きすぎにご注意ください。

The cookies will be extremely delicate when you pull them from the oven. Allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool the rest of the way.

キッチングッズ

このレシピでは以下のキッチングッズを使います。

キッチンスケールや計量カップのセット
Measuring spoons
Cutting board and knife
ミキシングボウル
泡立て器
ゴムべら
パーチメント紙
ベーキングトレイ
クーリングラック
スタンドミキサー or mix by hand

キッチンスケール

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パーチメント紙

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保存

These white chocolate raspberry cookies can be stored in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.

冷凍する場合は、焼いた後完全に冷ましてからパーチメント紙を敷いたトレイに重ならないように並べてから冷凍してください。その後、フリーザーバッグに入れ、3ヶ月間保存できます。解凍する際は、室温に戻るまでカウンターの上に出しておきます。

美味しく作るコツ

計量は正確に - 小麦粉や砂糖などの材料は、必ず計量しましょう。もしキッチンスケールではなく計量カップを使う場合は、かき混ぜて中に空気を含ませ、スプーンで静かにカップに入れて上部を平らにして計量しましょう。カップですくい上げると結果的に量が多すぎてしまいます。
Leavening agents - Baking powder and baking soda are both common leavening agents. They release gas to make your baking rise and become fluffy. Make sure that these ingredients are fresh and not expired.
Whip it well - The key to achieving the beautiful fluffiness is whipping the butter and sugar together very well, until it becomes fluffy and pale in colour. Make sure to not skim by this step if mixing by hand.
混ぜすぎ厳禁 - 小麦粉を生地に加えた後、 非常に 重要なポイントは、決して混ぜすぎないことです。混ぜすぎると、ソフトで繊細な食感が失われ、みっちりとして硬いケーキになってしまいます。混ぜ合わせるのは ちょうど 粉っぽさがなくなるまでにしましょう。
材料は常温に - Dairy and egg ingredients should be room temperature for this recipe. Cold ingredients simply won't combine properly, resulting in uneven lumps. Set them out an hour or two before you start.
ラズベリー - Don't add more than the recommended amount of raspberries to this recipe as this will add more moisture and the cookies may not bake properly.
Oven temperature - For these white chocolate raspberry cookies, it is very important to make sure that your oven is preheated properly. If the oven isn't hot enough when they bake, the normally tall, fluffy cookie will spread.
焼きすぎに注意 - Overbaking is a quick way to lose moisture and tenderness in your baking. Start checking for doneness early and keep an eye on it. Ovens can vary in temperature and baking tin/tray material can affect how quickly things bake, as well.

FAQ

How many cookies does this recipe yield?

This recipe makes about 12 cookies. You can easily double it to make more. However, you should only bake with one baking tray in the oven at a time to ensure that they bake evenly. Bake in batches if necessary.

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