Ingredients
Scale
For the dough
- 1/2 cup (120g) butter
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cups (200g) all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3.5 oz. (100g) white chocolate, chopped
- 1 oz. (30g) dried raspberries
For the decoration
- 1.7 oz. (50g) white chocolate, melted
- some dried raspberries
Instructions
- Melt the butter in the microwave and let cool down a bit. Chop the white chocolate coarsely and set aside. Chop the dried raspberries and set aside.
- Add the cooled melted butter with the sugars to a large bowl and mix on high speed until light and fluffy – about 2-3 minutes. 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. Fold in the white chocolate and raspberries and place the dough in the fridge for at least 1 hour.
- Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Place dough portions (about 2 tablespoons each) with enough space in between on the baking sheet and bake for 17-19 minutes – the edges should have gotten some color. Take out of the oven, let cool down on the baking sheet until you can move them, then let cool down completely on a wire rack.
- Melt the chocolate and chop the raspberries for the decoration. Brush the cookies on one side with the chocolate and sprinkle with some raspberrie pieces. Let dry completely.
Notes
- Enjoy baking!