After making these toasts and eating them fresh, I still had some raspberries from our friends left.
With Terry’s request, I decided to make raspberry cookies.
I was planning to freeze the raspberries before adding to the dough, but I didn’t have enough time, so the raspberries were still soft.
So when I tried to form cookies, the raspberries would lose their shape and they were getting messy, which made me want to cry.
But I persevered!
The cookies turned out to be DELICIOUS!
Okay I forgot to add lemon zest; Terry’s original request was “raspberry white chocolate lemon cookies”.
But hey, they still tasted fabulous.
Terry likes his cookies soft and gooey.
I like mine chewy but not too soft.
I think I achieved the best texture for the both of us this time!
And the mashed raspberries were not an issue at all.
Raspberry White Chocolate Cookies adapted from this recipe
1 1/4 sticks salted butter, softened
9 oz packed brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
4 1/4 oz bread flour
4 1/4 oz all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
2/3 tsp kosher salt
1/2 cup white chocolate chips
1/2 cup raspberries (frozen preferebly)
1. Mix all the ingredients except for chocolate chips and raspberries.
2. Add chocolate chips and raspberries.
3. Scoop dough onto a pan lined with parchment paper. Flatten slightly.
4. Bake in 350F oven for 10~15 minutes.
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