Sorry for the late post, folks! I made a typo in the schedule before I left for Toronto and set this to air on Tuesday instead of Monday. My bad!
My first bake in the new house! It’s still chaos, but we keep working and having evening engagements, and then we spent our first weekend of true occupancy in the house going to Toronto, so it’s a slow process. Next weekend the Pie is back in Toronto and I’m helping the lovely Cait with her move, so who knows when we’ll have everything sorted?
But in preparation for Toronto, I wanted to clear the fridge of some lovely raspberries before they went bad. I also hauled a package of white chocolate chips out of a box, so the idea was born. I figured they’d make a handy host gift for my great-uncle in the Big Smoke, with whom we were staying.
Preheat your oven to 325°F (I know, it’s a low temperature, but you don’t want the raspberries to burn) and line two baking sheets with parchment paper.
Start with 1/2 cup room temperature butter, and cream that together with 1/2 cup granulated sugar and 1/2 cup brown sugar until all pale and fluffy.
Go ahead and crack in 2 large eggs, one at a time, and beat until they’re fully combined. Add in 1 tablespoon vanilla extract while you’re at it as well.
In a separate bowl, whisk together 2 1/2 cups flour (I used a mixture of 1 1/2 cups cake flour and 1 cup all-purpose flour because I wanted to use up what I had and I figured the cake flour would make a puffier cookie) with 1 teaspoon baking powder and 1/2 teaspoon baking soda.
Slowly add the flour to the butter and eggs and mix until smooth and fully combined.
Gently stir in about 1 cup white chocolate chips and 1 1/2 cups fresh raspberries (I say “about” because I totally didn’t measure this part). The raspberries will smush up but you want to be careful that they don’t get totally annihilated. This might be an easier job with frozen raspberries, but this is what I got so this is what I’m usin’.
Scoop up heaping tablespoonsful of the dough and plop it onto your prepared baking sheets.
Bake for 10-15 minutes (this depends on your oven, the size of your cookie, fresh/frozen/dried raspberries, or even if you’ve had that second cup of coffee this morning), rotating halfway through for even baking.
Haul the cookies out when they are just set in the centre and leave them on the sheets for another 3-5 minutes, to let them cook completely.
When they’ve calmed down a bit you can transfer them to a wire rack to cool completely. Then you can eat them all in their cakey, gooey, fruity goodness!
