I have a delicious cookie recipe to share so I’ll keep this post short and sweet….very sweet! Key words. Fresh raspberries. White Chocolate. Macadamia nuts. Combination – heavenly!!
I used my all time favorite Chewy Chocolate Chip Cookie recipe from the incredibly inspiring Brown Eyed Baker, but tweaked the ingredients to make up this drool worthy version…as if it wasn’t already.
Here’s what you’ll need:
2 cups + 2 tablespoons of all purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon salt
3/4 cups of coconut spread (or 1 1/2 sticks of unsalted butter) melted and cooled until warm
(coconut spread is optional. I used it to decrease the amount of dairy in the recipe so I could enjoy one of these cookies myself)
1 cup of packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla
1 1/2 cups white chocolate chips (add more if you’d like)
3/4 cup chopped macadamia nuts
18 fresh raspberries (one for each cookie, rinsed and patted dry).
Line two baking sheets with parchment paper and preheat oven to 325.
Whisk together flour, baking soda and salt in a medium bowl and set aside.
In an electric mixer, blend together warm melted coconut spread and both sugars until blended. Beat in egg, egg yolk and vanilla until combined.
Add dry ingredients to the coconut sugar and egg mixture and beat on low until combined. Stir in white chocolate chips and macadamia nuts.
Spoon large ice-cream scoop sized portions of cookie dough onto baking sheet, 2 1/2 inches apart.
Push one raspberry deep into the center of the cookie dough, being certain to fold the dough over the top of the raspberry so none of the fruit is exposed.
Bake in the oven approximately 15 – 18 minutes until edges start to crisp. The center should still be soft.
Leave the cookies on the baking sheets to cool and then remove with a spatula.
I used the fresh raspberries that I picked up from Pike Place Market last week. Have a look at the soft gooey raspberry filled center.
source: recipe adapted from Brown Eyed Baker