Postre
Raspberry White Chocolate Cookies
1 h 30 minPara 16Nutri-Score D€€
D
1 h 30 min
1 h 30 minRaspberry White Chocolate Cookies
lo que necesita
Ingredientes
butter (softened)Lácteos170 g
brown sugar (packed)Despensa200 g- white sugarDespensa50 g
- vanilla extractDespensa10 ml
egg (whole)Lácteos1 pieza
egg yolkLácteos1 pieza
all-purpose flourCereales250 g- baking sodaDespensa4 g
saltEspecias3 g- white chocolate (chopped into chunks)Despensa170 g
raspberries (fresh)Frutas y verduras60 g
por ración
Nutrición
175kcal
- Carbohidratos
- 21 g
- Proteínas
- 2 g
- Grasas
- 9 g
lo que usará
Utensilios
Bol ×2
Batidora de varillas
Bandeja de horno
Horno
paso a paso
Preparación
- Paso 1
Cream the butter and sugars
- Beat the softened butter with the brown sugar and white sugar until light and fluffy.
- Add the vanilla extract, the egg and the egg yolk and beat until fully combined.
- Paso 2
Mix the dry ingredients
- Whisk the flour with the baking soda and salt in a separate bowl.
- Paso 3
Make the dough
- Add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the white chocolate chunks and the raspberries gently so they don't break apart.
- Paso 4
Chill the dough
- Scoop the dough into balls and place them on a tray.
- Freeze for at least 1 hour.
- Paso 5
Bake the cookies
- Preheat the oven to 175 °C (350 °F).
- Place the frozen dough balls on a lined baking tray, spaced apart.
- Bake for 12–15 minutes until the edges are golden.
las más cocinadas primero