Description
Soft and chewy cookies with bursts of white chocolate, fresh lemon zest, and tart raspberries.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add lemon zest and juice, eggs, and vanilla; beat until combined.
- Gradually add flour mixture to butter mixture, stirring until just combined.
- Gently fold in white chocolate chips and raspberries.
- Drop dough by rounded tablespoons onto prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden. Cool on sheets for 5 minutes before transferring to wire racks.
Notes
For best results, use fresh raspberries and chill the dough for 30 minutes before baking to prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 14g
- Fat: 9g
- Carbohydrates: 22g
- Protein: 2g