Dessert
Raspberry White Chocolate Cookies
1 h 30Pour 16Nutri-Score D€€
D
1 h 30
1 h 30Raspberry White Chocolate Cookies
ce qu’il vous faut
Ingrédients
butter (softened)Produits laitiers170 g
brown sugar (packed)Épicerie200 g- white sugarÉpicerie50 g
- vanilla extractÉpicerie10 ml
egg (whole)Produits laitiers1 morceau
egg yolkProduits laitiers1 morceau
all-purpose flourCéréales250 g- baking sodaÉpicerie4 g
saltÉpices3 g- white chocolate (chopped into chunks)Épicerie170 g
raspberries (fresh)Fruits et légumes60 g
par portion
Nutrition
175kcal
- Glucides
- 21 g
- Protéines
- 2 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Batteur électrique
Plaque de cuisson
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Mix the dry ingredients
- Whisk the flour with the baking soda and salt in a separate bowl.
- Étape 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.
- Étape 4
Chill the dough
- Scoop the dough into balls and place them on a tray.
- Freeze for at least 1 hour.
- Étape 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.
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