Ingredients:

  • 1 cup (226 g) Unsalted Butter, cut into cubes
  • 2 ¼ cups (280 g) All-Purpose Flour, levelled
  • 1 teaspoon (5 g) Baking Soda
  • ¾ teaspoon (4 g) Fine Sea Salt
  • ½ cup (100 g) Granulated Sugar
  • 1 cup (200 g) Light Brown Sugar, firmly packed
  • 2 Large Eggs, room temperature
  • 1 tablespoon (15 ml) Vanilla Extract, good quality
  • 8 oz (225 g) White Chocolate, chopped from a high-quality bar
  • ½ cup (15 g) Freeze-Dried Raspberries, roughly crushed

Instructions:

  1. Brown the Butter: Place the cubed butter in a heavy-bottomed saucepan over medium heat. Stir continuously until melted, foamy, and the milk solids turn golden brown and smell nutty (5–8 minutes). Immediately transfer the browned butter (including solids) to the bowl of your stand mixer and allow it to cool until it solidifies back to a soft, room-temperature consistency (approx. 30 minutes).
  2. Combine Dry Ingredients: Whisk the flour, baking soda, and salt together in a separate medium bowl. Set aside.
  3. Cream Butter and Sugars: Once the brown butter has cooled, add the granulated and brown sugars to the mixing bowl. Cream on medium speed until light and fluffy (3–4 minutes).
  4. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl. Mix in the vanilla extract.
  5. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry mixture to the wet mixture. Mix only until just combined; stop the mixer when the last streaks of flour disappear.
  6. Fold in Inclusions: Gently fold in the chopped white chocolate and the crushed freeze-dried raspberries using a rubber spatula. Avoid overmixing.
  7. Scoop and Chill: Use a 3 Tbsp cookie scoop to portion the dough onto a parchment-lined tray. Cover the tray loosely and chill the dough balls in the refrigerator for a minimum of 60 minutes.
  8. Preheat Oven: Preheat your oven to 350°F / 175°C. Line fresh baking trays with parchment paper.
  9. Bake: Arrange 6–8 chilled dough balls per tray, ensuring adequate spacing. Bake for 12–14 minutes, rotating the tray halfway through. The edges should be set but the centres should still look slightly soft.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to finish cooling completely.