Ingredients:

  • 1 cup (225g) unsalted butter
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 1 large (50g) egg
  • 2 tsp (10ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1 cup (170g) white chocolate chips
  • 3/4 cup (30g) freeze-dried raspberries

Instructions:

  1. Place the butter in a small saucepan over medium heat. Melt and continue cooking, whisking constantly, until the butter foams, smells nutty, and small toasted brown bits appear at the bottom. Remove from heat and let cool for 5 minutes.
  2. In a large bowl, whisk the browned butter with the brown and white sugars until smooth. Add the room-temperature egg and vanilla extract, whisking vigorously until the mixture is glossy and velvety.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet base using a spatula until just combined.
  4. Gently stir in the white chocolate chips and the crushed freeze-dried raspberries until the dough is streaked with pink.
  5. Scoop rounded tablespoons of dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for 12-14 minutes, removing them when the edges are set and golden.