Raspberry & White Chocolate Cookies

There are cookies you snack on, and then there are cookies that demand silence with the first bite. These are the latter. The sweetness of white chocolate melting into the tart burst of raspberries—it’s a little drama in every mouthful. Soft, chewy, but with those pockets of fruit that make you pause and go: oh, that’s good. These aren’t just cookies; they’re tiny edible love letters.

Ingredients:

300 g flour
1 teaspoon baking powder
1 teaspoon vanilla extract
A pinch of salt
225 g brown sugar
85 g white sugar
1 egg
200 g white chocolate chips
1 cup raspberries

Method:

Preheat the oven to 180°C.

Mix flour and baking powder together.

In another bowl, whisk sugars with butter for 2 minutes.

Add egg, vanilla, and salt, whisk for 2 more minutes.

Fold in flour mixture until well incorporated.

Add chocolate chips and fold in.

Carefully fold in raspberries without smashing them.

Chill dough for 30–60 minutes.

Line a baking tray with parchment paper.

Form dough balls, leaving space between each.

Bake 15–18 minutes, depending on size.