Lemon Raspberry White Chocolate Chip Cookies
Yield: 2-3 dozen cookies, depending on size
  • 2 cups plus 2 tbsp. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 12 tbsp. unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • juice and zest of 1 lemon
  • 1 ½ cups white chocolate chips
  • 1 cup freeze dried raspberries
  1. Preheat oven 350°F. Line cookie sheets with parchment paper or a silpat.
  2. Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, cream butter and sugars until thoroughly combined. Beat in egg, yolk,, zest and lemon juice until combined. Add dry ingredients and beat at low-speed just until combined. Stir in white chocolate chips and freeze dried berries.
  3. Scoop dough into balls and place on cookie sheet 2 inches apart. Bake for 9-11 minutes, or until edges are set.
  4. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Recipe by The Baker Chick at https://www.thebakerchick.com/lemon-raspberry-white-chocolate-chip-cookies/