Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (170g) white chocolate chips or chunks
  • 3/4 cup (40g) freeze-dried raspberries, roughly crushed
  • 1/4 cup (30g) fresh raspberries (for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy.
  3. Beat in the egg and vanilla extract until fully incorporated and smooth.
  4. Whisk together the flour, baking soda, and salt in a separate small bowl.
  5. Gradually stir the dry ingredients into the wet mixture using a spatula; stop as soon as no streaks of flour remain to avoid overworking the gluten.
  6. Gently fold in the white chocolate chips and crushed freeze-dried raspberries, ensuring the berries are evenly distributed without breaking them into powder.
  7. Scoop rounded tablespoons of dough (about 2 tbsp per cookie) onto the baking sheets, spacing them 2 inches apart.
  8. Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
  9. Allow the cookies to set on the pan for 5 minutes before transferring them to a wire rack to cool completely.