Yield: 2-3 dozen cookies, depending on size
Lemon Raspberry White Chocolate Chip Cookies
Ingredients
- 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
Instructions
- Preheat oven 350°F. Line cookie sheets with parchment paper or a silpat.
- 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.
- Scoop dough into balls and place on cookie sheet 2 inches apart. Bake for 9-11 minutes, or until edges are set.
- Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.