Name: Lemon Raspberry White Chocolate Chip Cookies (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 24
Cuisine: American
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

Recipe tier

Classic cookies bursting with bright lemon flavor, sweet raspberries, and creamy white chocolate chips. A simple recipe perfect for a weekend baking project.

Total 45 min

Serves 24

Steps 9

Ingredients 12

Dry Ingredients
2 cups 280 g All-Purpose Flour
1 tsp 5 mL Baking Soda
tsp 2.5 mL Salt
Wet Ingredients
1 cup 227 g Unsalted Butter-softened
cup 150 g Granulated Sugar
cup 150 g Brown Sugar-packed
2 2 Large Eggs
2 tbsp 30 mL Lemon Juice
1 tsp 5 mL Vanilla Extract
1 tbsp 15 mL Lemon Zest
Mix-Ins
1 cup 170 g White Chocolate Chips
1 cup 145 g Raspberries-fresh or frozen

Equipment

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Instructions

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