Deser
Raspberry White Chocolate Cookies
1 godz. 30 minPorcje: 16Nutri-Score D€€
D
1 godz. 30 min
1 godz. 30 minRaspberry White Chocolate Cookies
czego potrzebujesz
Składniki
butter (softened)Nabiał170 g
brown sugar (packed)Spiżarnia200 g- white sugarSpiżarnia50 g
- vanilla extractSpiżarnia10 ml
egg (whole)Nabiał1 kawałek
egg yolkNabiał1 kawałek
all-purpose flourProdukty zbożowe250 g- baking sodaSpiżarnia4 g
saltPrzyprawy3 g- white chocolate (chopped into chunks)Spiżarnia170 g
raspberries (fresh)Warzywa i owoce60 g
na porcję
Wartości odżywcze
175kcal
- Węglowodany
- 21 g
- Białko
- 2 g
- Tłuszcz
- 9 g
czego użyjesz
Przybory
Miska ×2
Mikser ręczny
Blacha do pieczenia
Piekarnik
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Mix the dry ingredients
- Whisk the flour with the baking soda and salt in a separate bowl.
- Krok 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.
- Krok 4
Chill the dough
- Scoop the dough into balls and place them on a tray.
- Freeze for at least 1 hour.
- Krok 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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