White Chocolate Raspberry Cookies

Soft, buttery, and bursting with fresh raspberry flavor, these White Chocolate Raspberry Cookies strike the perfect balance between sweet and tart. Melty white chocolate chips pair beautifully with juicy raspberries, creating a bakery-style cookie that's crisp around the edges and soft in the center. 

Made with the Escali Arti Glass Kitchen Scale, this recipe uses precise gram measurements to help ensure consistent results every time, making it easy to bake a batch that's as beautiful as it is delicious. Whether you're baking for a special occasion or simply craving a homemade treat, these cookies are sure to become a favorite. 

Ingredients 

280 grams all-purpose flour 

5 grams of baking soda

4 grams fine sea salt 

225 grams unsalted butter, room temperature 

150 gram granulated sugar 

100 grams light brown sugar, packed 

2 large eggs

10 milliliters of pure vanilla extract 

170 gram white chocolate chips

120 grams fresh raspberries 

Steps: 

1. Prep oven and pans: Preheat oven to 375°. Line two baking sheets with parchment paper. 
2. Weigh dry ingredients: Using your Escali Arti Scale, weigh about 280 grams of all-purpose flour, 5 grams of baking soda, and 4 grams of fine sea salt into a bowl. Whisk together and set aside. The Arti's tare lets you zero out between ingredients. No extra bowls needed!
3. Cream butter and sugars: Place your mixing bowl on the Escali Arti and tare to zero. Weigh in 225 grams unsalted butter, room temperature, then beat with an electric mixer on medium-high for 3-4 minutes until light and fluffy. Add 150 grams of granulated sugar and 100 grams of packed light brown sugar and beat for another 2 minutes. 
4. Add eggs and vanilla: Beat in 2 large eggs one at a time, then add 10 millimeters pure vanilla extract and mix until combined. 
5. fold in dry ingredients: Add the flour mixture to the butter mixture and stir until just combined. Don't overmix. 
6. Add mix-ins: Gently fold in 170 grams of white chocolate chips. Pat raspberries dry with a paper towel, then carefully fold in 120 grams of fresh raspberries, taking care not to crush them too much. 
7. Scoop and bake: Drop heaping tablespoon-sized balls of dough into prepared baking sheets, spacing about 2 inches apart. Bake for 11-12 minutes until edges are golden, but centers still look slightly underdone. 
8. Cool: Let cookies cool on the pan for 5 minutes before transferring to a wire rack. They'll firm up as they cool.

Notes: 

Made with the Escali Arti Glass Kitchen Scale. Weighing your ingredients in grams means more consistent, bakery-quality results every time. The tare feature makes measuring multiple ingredients a breeze. 

Tip: For cleaner raspberry distribution, freeze the raspberries for 20 minutes before folding in. This helps them hold their shape and prevents bleeding too much into the dough. 

Store in an airtight container at room temperature for up to 3 days, or freeze unbaked dough balls for up to 3 months.