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Lemon Raspberry White Chocolate Chip Cookies

Mealovate Test Kitchen Mealovate Test Kitchen 1d ago

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Lemon Raspberry White Chocolate Chip Cookies
Prep: 18min Cook: 27min Serves: 24 Beginner
Original
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Classic cookies bursting with bright lemon flavor, sweet raspberries, and creamy white chocolate chips. A simple recipe perfect for a weekend baking project.

Ingredients

  • 2 1/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Unsalted Butter-softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar-packed
  • 2 Large Eggs
  • 2 tbsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest
  • 1 cup White Chocolate Chips
  • 1 cup Raspberries-fresh or frozen

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together all Dry Ingredients.
  3. In a large bowl, cream together the Unsalted Butter, Granulated Sugar, and Brown Sugar until light and fluffy.
  4. Beat in the Large Eggs one at a time, then stir in the Lemon Juice, Vanilla Extract, and Lemon Zest.
  5. Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the White Chocolate Chips and Raspberries.
  7. Drop by rounded tablespoons onto the prepared baking sheets.
  8. Bake for 10-12 minutes, or until golden brown around the edges.
  9. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Lemon Raspberry White Chocolate Chip Cookies (Enhanced)

A refined version of the classic, using browned butter for a nutty depth and higher-quality white chocolate. The raspberries are gently macerated for extra flavor.

Ingredients

  • 2 1/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Unsalted Butter
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar-packed
  • 2 Large Eggs
  • 2 tbsp Lemon Juice
  • 1 tsp Vanilla Bean Paste
  • 1 tbsp Lemon Zest
  • 1 cup White Chocolate-high quality, chopped
  • 1 cup Raspberries-fresh or frozen
  • 1 tbsp Granulated Sugar-for macerating raspberries

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Brown the Unsalted Butter in a saucepan over medium heat, cooking until golden brown and fragrant. Let cool slightly.
  3. In a small bowl, gently toss the Raspberries with the 1 tbsp Granulated Sugar and let macerate for 15 minutes.
  4. In a medium bowl, whisk together all Dry Ingredients.
  5. In a large bowl, cream together the browned Butter, Granulated Sugar, and Brown Sugar until light and fluffy.
  6. Beat in the Large Eggs one at a time, then stir in the Lemon Juice and Vanilla Bean Paste and Lemon Zest.
  7. Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
  8. Gently fold in the chopped White Chocolate and macerated Raspberries (drain any excess juice).
  9. Drop by rounded tablespoons onto the prepared baking sheets.
  10. Bake for 10-12 minutes, or until golden brown around the edges.
  11. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Equipment

  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Measuring Cups and Spoons
  • Baking Sheets
  • Parchment Paper
  • Wire Rack
  • Small Saucepan

Lemon Raspberry White Chocolate Chip Cookies (Artisan)

An exquisite cookie featuring a pâte sablée base, infused with lemon and studded with freeze-dried raspberries and Valrhona white chocolate. A sophisticated treat for discerning palates.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Unsalted Butter-very cold, cubed
  • 1/4 cup Powdered Sugar
  • 1 Large Egg Yolk
  • 1 tbsp Lemon Zest
  • 1/2 cup Valrhona Ivoire White Chocolate-chopped
  • 1/2 cup Freeze-Dried Raspberries
  • 1 cup Powdered Sugar
  • 1-2 tbsp Lemon Juice

Instructions

  1. Prepare the Pâte Sablée: In a food processor, pulse the Flour and Powdered Sugar together. Add the cold, cubed Unsalted Butter and pulse until the mixture resembles coarse crumbs. Add the Egg Yolk and Lemon Zest and pulse until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. On a lightly floured surface, roll out the chilled Pâte Sablée to about 1/4 inch thickness.
  4. Cut out cookies using a cookie cutter or simply cut into squares. Place on the prepared baking sheets.
  5. Bake for 12-15 minutes, or until lightly golden around the edges.
  6. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  7. Prepare the Lemon Glaze: Whisk together the Powdered Sugar and Lemon Juice until smooth. Adjust the amount of Lemon Juice to reach desired consistency.
  8. Drizzle the Lemon Glaze over the cooled cookies and immediately sprinkle with the chopped Valrhona White Chocolate and Freeze-Dried Raspberries.
  9. Let the glaze set before serving.

Equipment

  • Food Processor
  • Mixing Bowls
  • Rolling Pin
  • Cookie Cutters
  • Baking Sheets
  • Parchment Paper
  • Wire Rack