Have you missed my obsession with white chocolate and raspberries?? Well, here is one more recipe with this heavenly combination. Chewy cookies with white chocolate and crunch and freshness from freeze-dried raspberries! I must admit that I overbaked my cookies. So, they are a bit dry in the photo, but take them out after 8-9 minutes and they will be perfect! I had mine in the oven for 10 minutes. Reality with two kids running around…
Anyway, try this recipe and let me know what you think! If you only have the white chocolate chips at home, just skip the dark one, and vice versa. The cookies base recipe is inspired from this cookie’s recipe.
Want to try something more Swedish? Try my caramel cuts with marabou daim chocolate.
Recipe for triple chocolate chip cookies with white chocolate and raspberries
- 110 g salted butter, melted
- 5.25 dl light brown sugar (Swedish: ljus muscovadosocker)
- 2 eggs
- 1.25 dl cacao powder
- 1 pinch of salt
- 0.75 tsp baking powder
- 4.25 dl flour
- 100 g white chocolate chips or chopped white chocolate
- 50 g dark chocolate chips or chopped dark chocolate
- 2 tbsp freeze-dried raspberries
Preheat the oven to 180 degrees C and line two baking trays with parchment paper.
Melt the butter in a saucepan and remove it from the heat. Add sugar and eggs and blend smooth. Then sift in the flour, cacao powder, salt and baking powder and stir until everything is well mixed. Finally, add the chocolate chips and raspberries and mix together.
Take a large spoon and spoon out small balls of dough on the baking trays, 8 on each.
Bake in the middle of the oven for about 8-10 minutes. Don’t overbake like I did. You want them chewy and soft and maybe with a glass of milk like me?
Skip the raspberries if you want a plain chocolate chip cookie. I recommend you to top them with maldon salt if you do so!
