White Chocolate-Raspberry Cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 large egg
- 1 tablespoon heavy cream
- ¾ teaspoon vanilla extract
- 3 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅓ cups all-purpose flour
- 4 ounces white chocolate chips, or more to taste
- ⅔ cup lightly salted macadamia nuts, lightly chopped (Optional)
- ½ cup fresh raspberries, cut into small pieces
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.
- Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.
- Drop dough by rounded tablespoons onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.
Source
Original recipe: View Original