The New:
This week, I made white chocolate raspberry cookies and they were delicious and much simpler than I expected. Here's what I did:
Ingredients:
2 1/4 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 cups sugar
1 1/2 sticks of butter, softened
1 egg plus 1 egg yolk
1 cup frozen raspberries
1/2 cup white chocolate chips
Directions:
1. Combine first 3 ingredients. In a separate bowl, cream butter and sugar together, then add eggs and stir until combined.
2. Add flour mixture to sugar mixture and stir just until combined. Fold in raspberries and white chocolate. Then, stick in the freezer to chill for 15-20 minutes. (If you skip this step, your cookies will come out too thin, kinda like mine, because I definitely skipped this step!)
3. Preheat oven to 325. When the dough is ready, drop spoonfuls of batter onto a cookie sheet and cook for 12-15 minutes. Don't let the cookies get too brown on the edges. Let cookies cool 1-2 minutes before removing then from cookie sheet.
The Evidence:
The Verdict:
Yum, yum, and yum! These cookies almost had a cake-like taste to them. They were very tasty and a nice change from traditional chocolate chip cookies. I will definitely make these again, but next time, I'll be sure not to skip the freezer step!
No comments:
Post a Comment