Gooey Raspberry White Chocolate Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 cup unsalted butter, softened to room temperature
02 - 1 cup granulated sugar
03 - 1 cup brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Mix-ins

10 - 1 cup fresh raspberries (or frozen, unthawed)
11 - 1 cup white chocolate chips
12 - 1/2 cup white chocolate chunks

# Instructions:

01 - Start by preheating your oven to 350°F (175°C). While it's warming up, line a couple of baking sheets with parchment paper. The parchment makes cleanup a breeze and helps the cookies bake more evenly.
02 - In a large bowl, beat the softened butter with both the granulated and brown sugars until the mixture becomes light and fluffy - this usually takes about 3-4 minutes with an electric mixer. This step is really important as it incorporates air into the dough, helping create that perfect cookie texture.
03 - Crack in your eggs one at a time, beating well after each one disappears into the mixture. Then pour in the vanilla extract and mix again until everything is well combined. The batter should look smooth and creamy at this point.
04 - In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until they're evenly combined. This helps distribute the leavening agents throughout so your cookies rise uniformly.
05 - Gradually add the dry ingredients to your butter-sugar mixture, stirring until just combined. Don't overmix here - once you no longer see streaks of flour, you're good to go. Overmixing at this stage can make your cookies tough instead of tender.
06 - Now for the fun part! Gently fold in the raspberries, white chocolate chips, and white chocolate chunks using a rubber spatula. Be especially gentle with the raspberries to keep them somewhat intact - those pockets of berry are what make these cookies special. The dough will turn slightly pink in places, and that's perfectly fine!
07 - Using a cookie scoop or a couple of spoons, drop generous portions of dough onto your prepared baking sheets. Keep them about 2 inches apart since they'll spread as they bake. If you like extra chunky cookies, press a few additional white chocolate pieces on top of each dough ball.
08 - Slide your cookies into the preheated oven and bake for 12-15 minutes. You'll know they're done when the edges turn lightly golden, but the centers still look soft and slightly underdone. This is the secret to getting that gooey center we're after!
09 - Let the cookies rest on the baking sheet for about 5 minutes - they're fragile right out of the oven and need a little time to set up. Then transfer them to a wire cooling rack to finish cooling. But honestly, these cookies are absolute heaven when they're still warm and the white chocolate is all melty!

# Notes:

01 - Frozen raspberries actually work better than fresh in this recipe as they hold their shape during mixing and create perfect pockets of jammy goodness when baked.
02 - For the most decadent cookies, use high-quality white chocolate that contains real cocoa butter rather than palm oil substitutes.
03 - The centers should look slightly underbaked when you take them out - they'll continue cooking from residual heat and set up while cooling.
04 - You can freeze the cookie dough balls for up to 3 months and bake them straight from frozen (just add 2-3 minutes to the baking time).
05 - These cookies are best within the first two days, but will keep in an airtight container at room temperature for up to 3 days.

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