Happy Cookie Friday! Yay! I tend to write this over and over again here, even though I have been repeating myself hundreds of times I guess. There are over 260 cookie recipes on this blog – at least I think so. I don’t know for sure, maybe I should count them… but it’s probably close to that number ;) Anyway. It’s Friday and that means there’s a fresh batch of cookies in the kitchen. Today I baked delicious Raspberry Cashew White Chocolate Cookies for you… such a nice combination!
When it comes to cookies, it’s easy to do little experiments with different ingredients and flavors. Many cookies kind of have the same basic dough – there are some variations here and there, but it’s more or less the same for a certain type of cookies… I am talking about those big American cookies ;) Anyway. Same base with different “add-ons”. Easy to adapt and change. For example, with different spices, nuts, fruits, berries, or chocolate. With every modification you can create almost completely new cookies and test whether the chosen ingredients fit together… or not.
Today’s cookies are once more one of these “experiments” because I never tried the combination of raspberries, white chocolate, and cashew nuts in cookies so far. Those cookies are also “Savior Cookies” – I like to call my cookies like that when I used stuff from the pantry that was about to go bad and has been saved by adding it to cookie dough ;P
Some time ago I bought freeze-dried raspberries – in most cases I prefer fresh raspberries over dried ones, but sometimes the freeze-dried ones are just easier to handle. Fresh berries get squashed as soon as you mix them into a tougher dough and change the texture of the dough – the dried ones also get squashed but do not add moisture to a dough. Anyway. The package was still half full and the expiration date was getting closer and closer. Since I hate to throw things away, I had to use the little dehydrated fellas. The cashews had a similar story. Half of the package was eaten and the leftovers also wanted to be used. Well… you can see the end of the story here ;)
When you experiment with different ingredients, it usually works – sometimes it doesn’t. Then you have to say “The experiment succeeded (i.e. nothing exploded) but the patient died (means the flavor combination is horrible)”. In this case here everything went well. The freeze-dried raspberries work well in these cookies here, especially in combination with the white chocolate. The nuts add a nice crunch – everything together is a very pleasurable experience ;)
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter
1/4 cup (50g) brown sugar
1/4 cup (50g) brown sugar
1 medium egg
1 tsp. vanilla extract
1 1/3 cups (170g) all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3.5 oz. (100g) white chocolate, chopped
2.1 oz. (60g) cashews, chopped
1 oz. (30g) freeze-dried raspberries, crushed
50g brauner Zucker
1 Ei (M)
1 TL Vanille Extrakt
170g Mehl (Type 550)
1/2 TL Natron
1/4 TL Salz
100g weiße Schokolade, gehackt
60g Chashews (ungesalzen), gehackt
30g gefriergetrocknete Himbeeren, zerbröselt
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda, and salt and add to the bowl – mix until just combined. Add the chopped white chocolate, chopped cashews, and crushed dried raspberries and fold in. Use a cookie scoop to place dough portions (about 6-7) with enough space in between on the baking sheet and bake for 10-12 minutes or until set around the edges but still soft in the middle. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Die Butter und die beiden Zuckersorten in eine große Schüssel geben und hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und alles gut verrühren. Mehl mit Natron und Salz vermischen und dann zur Schüssel dazugeben – nur kurz verrühren. Die gehackte Schokolade, Cashews und Himbeeren dazugeben und unterheben. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen mit genügend Abstand zueinander auf das vorbereitete Blech setzen – bei mir haben etwa 6-7 Platz pro Blech. Für 10-12 Minuten backen. Die Cookies sollten am Rand fest geworden sein, sich in der Mitte aber noch etwas weich anfühlen. Aus dem Ofen holen und auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
Here is a version of the recipe you can print easily.Print
Delicious cookies with freeze-dried raspberries, cashews and white chocolate. What’s not to love?!
Keywords: raspberry, cashew, white chocolate, cookies