When you can’t choose between dark chocolate or white chocolate…choose both! These white and dark chocolate raspberry cookies deliciously combine the sweet of raspberries and white chocolate with the balancing rich dark chocolate.
HOW TO MAKE BROWN BUTTER
Many of my cookie recipes start with brown butter. It just ads SO much more flavor to the cookies and once you try it you’ll want brown butter in all your cookies! It’s not difficult to do, and really only takes a few minutes. The trick though is making sure you watch the pot very closely because it can go from browned to burned pretty quickly.
STEP 1. Place your stick or sticks of butter in a pot and melt it over medium low heat. I always recommend a pot not a pan since this gets very bubbly and the pot will contain all the splatter. Once the butter is melted, turn the heat up until the butter simmers and cook 4-5 minutes.
STEP 2. Stir constantly and keep an eye on this because butter can burn fast. You don’t want a roaring boil, you want a light bubbly simmer. What you’re doing is browning the milk proteins in the butter. You’ll notice it will get a rich nutty smell and the color will start to turn a caramel brown. I’ve found 4 minutes has worked well for me.
STEP 3. Once browned, pour butter into a heat safe bowl and let it cool slightly. If you’re adding to a mixture with raw egg, or adding the egg to the butter you want to make sure the butter has cooled or you’ll start to scramble the egg! And no one wants cookies with scrambled eggs.
WHAT RASPBERRIES TO USE IN THE COOKIES
For these cookies you’ll be using frozen fresh raspberries.
I’m not talking about the kind you buy from the frozen fruits section of the grocery store. You need to buy fresh raspberries, then stick them in your freezer so they’re frozen. Just pop them in the freezer for about 2 hours before baking the cookies.
I’ve tested baking recipes with raspberries and here’s what I found:
- Fresh raspberries were too soft and broke down too easily when mixing dough.
- Frozen raspberries had way too much moisture and makes dough incredibly wet and difficult to work with.
Frozen fresh raspberries were the best because even though they were frozen, they didn’t have the same amount of excess liquid that you’ll find in the pre-frozen packaged kind. So, you’re able to mix them into the dough with out them breaking apart too much and not adding too much excess moisture.
When I test baking cookies I always bake a batch on parchment paper, and then a batch directly on the dark nonstick baking sheet.
Sometimes for cookies that are a little messy or sticky, like my S’mores Cookies, I use parchment paper to help make cleanup easier. But for these raspberry cookies I like the texture better baking directly on the sheet. The edges get a little browned and crisp while the rest of the cookie stays nice and soft baked.
WHY TO USE BREAD FLOUR
You’ll notice this recipe uses both all purpose flour and bread flour. Bread flour helps make cookies a little more dense and chewier…and you know I only love soft baked and chewy cookies around here. I’ve made these cookies with 100% all purpose flour, and then again using half all purpose and half bread flour and can definitely taste a difference! These maintain that perfect cookie texture I crave.
Raspberry baked treats are most commonly paired with white chocolate, which to me can be a little overly sweet. So by adding the rich dark chocolate it really helps tone down that white chocolate berry sweet and adds a nice depth to the overall bite. This double chocolate cookie is definitely for chocolate lovers!
Got extra raspberries? Try some of my other recipes!
Raspberry white chocolate scones
Brie and raspberry phyllo bites
Goat cheese and onion pizza (there’s a raspberry balsamic in this!)
And here are my absolute favorite cookies!
Hot cocoa cookies
Strawberry dark chocolate cookies
Chocolate peanut butter swirl cookies
White and Dark Chocolate Raspberry Cookies
You don’t have to choose between dark of white chocolate with these cookies…use both! These double chocolate raspberry cookies are soft-baked and chewy and a tasty blend of sweet and rich chocolates.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 21-23 Cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
2 sticks of butter
3/4 cup all purpose flour
3/4 cup bread flour
2 eggs
1 cup dark brown sugar
1 cup of fresh raspberries, frozen
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon salt
1 bar of dark chocolate (use a bar that is either 70%, 72%, or 78% cacao), chopped
1 bar of white chocolate, chopped
Instructions
1. Start by making the brown butter. Slice the 2 sticks of butter it into a few large chunks so it will melt evenly. Place the butter into a light colored pot over medium heat. Cook until evenly melted, then adjust the heat higher to medium-high. Allow the butter to come to a rapid bubbly simmer.
2. While adjusting the heat between medium and medium-high, continually stir the butter until the milk particles have browned and the liquid is a rich caramel or amber color. I’ve found that once the butter is melted this process takes 4-5 minutes. Once fully browned, immediately pour into a heat proof bowl and set aside for 15 minutes, then place in the fridge for another 15 minutes while you prep the rest of the ingredients.
3. Preheat the oven to 350 degrees. In a large bowl make the dry mix by combining the all purpose flour, bread flour, salt, and baking soda.
4. Remove the cooled brown butter from the fridge and stir in the brown sugar, white sugar, vanilla, and both eggs.
5. Pour half of the dry mix into the wet and stir to combine. Then add the frozen raspberries and stir so they incorporate evenly, they will break down into smaller pieces as you stir. Next pour in both chopped chocolates, and the rest of the dry mix. Stir by and or use an electric mixer with a paddle attachment to make sure all dry mix is incorporated into the dough but making sure you don’t completely break down the raspberries.
6. Add the cookie dough calls to a dark non-stick baking sheet. I like to make sure the cookies have a piece of dark and white chocolate visible on the top so they look perfect after baking. Bake for 11 minutes. You can also line the baking sheet with parchment paper for less mess.
Allow to cool for a few minutes before removing to a plate.
Notes
I prefer freezing fresh raspberries instead of using bagged frozen raspberries. I’ve found the frozen kind had a bit too much liquid.
Place the fresh raspberries in the freezer about 2 hours before making this recipe.
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