7 April, 2021
Jumbo White Chocolate Raspberry Cookies
First and foremost: Sorry about the hiatus. I’ve been battling some mental health struggles and working myself to the bone trying to finish my backyard landscaping in time to get my onions, beans, peas, etc. in the ground in time. I’m still here! I just miscalculated how much of a backlog of posts I had before I ran out. With the weather improving, gardening happening, and COVID shots being doled out, I’m hoping my spark for cooking and creative writing will return in time.
ANYWAY, this isn’t the life-story-telling kind of food blog.
We’re making giant cookies today with some fresh berries and a lot of flavor. Why make giant cookies? Because no one is going to judge you for having “just one cookie,” and nobody needs to know that that single cookie is five inches in diameter. Life is short. Indulge.
2 1/2 cups Flour
1 1/2 tsp Cornstarch
1 tsp Baking soda
1/2 tsp Salt
1 tsp Orange zest
3/4 cup Butter, softened
1/3 cup Sugar
2/3 cup Brown sugar
1 Egg + 1 Yolk, room temp
1 tsp Vanilla extract
1/2 tsp Almond extract
1 cup Raspberries, fresh*
1 1/2 cups White chocolate chips
* If you’re going to use freeze-dried raspberries, cut 1/4 cup of flour
Preheat your oven to 325 degrees F and line two baking sheets.
In a large bowl, sift together flour, corn starch, baking soda, and salt. Grate in the orange zest, stir gently to coat, and set aside.
In the bowl of a stand mixer, cream together the butter and sugar until it is just fluffy and lighter in color. Add in the egg and yolk, followed by the extracts, and mix on high until combined. Scrape down the sides of the bowl and gradually add in the dry ingredients on low. Add in your white chocolate chips, then turn off the mixer, scrape down the paddle, and manually, gently fold in the raspberries. Avoid crushing them as much as possible. The dough will be sticky, but not unworkable. If it becomes runny, add more flour.
Scoop out 1/2 cup portions of dough onto the cookie sheets and shape them into slightly-flattened mounds. Bake two cookies per sheet and 23-28 minutes, until the edges turn golden brown. Let the cookies cool for about five minutes on the pan before using a spatula to move them to a wire rack to cool completely.