Raspberry White Chocolate Chip Cookies
With sweet white chocolate chips and swirls of raspberry jam, each bite of these cookies pack a variety of flavor and texture!
Ingredients
- 2 ⅓ cups (338g) KAMUT® White Flour (or 2 ⅔ cups all purpose flour)
- ½ tsp baking soda
- ½ tsp fine salt
- 12 TBSP unsalted butter cold or softened ***(see note)
- ½ cup (115g) sugar
- ½ cup (110g) brown sugar
- 2 large eggs
- 1 TBSP (15mL) vanilla
- 1 cup (170g) white chocolate chips
- ⅓ cup seedless raspberry jam
Instructions
- Line two cookie sheets with parchment paper and set aside. If you will be using cold butter, preheat oven to 350℉. If you are using room temperature butter, wait until cookie dough is chilling to preheat your oven. ***(see note)
- Using a whisk or a dough hook, combine flour, baking soda and salt. Set dry ingredients aside.
- Cream together butter, white sugar and brown sugar using a stand mixer fitted with the paddle attachment or in a large bowl if using a hand mixer. Add eggs, one at a time, and vanilla extract, mixing after each addition.
- Add the dry ingredients into the wet ingredients and mix again until just combined.
- Stir white chocolate chips into the cookie dough by hand using a wooden spoon or sturdy spatula.
- Turn dough out onto a lightly floured surface and roll out into a rectangle. The length and width do not matter much but dough should be about the same thickness as the white chocolate chips.
- Using an offset spatula, spread the jam on the cookie dough, leaving a 1-2 inch border around 3 edges.
- Roll the cookie dough, starting on the edge without a border. Using a large, 2 ounce cookie scoop, scoop level scoops of cookie dough from the log. Aim to get some jam in the bottom of the scoop (which will be the top of the cookie). Place up to 8 cookies on each parchment-lined baking sheet.
- Chill scooped cookie dough on baking sheets in the fridge for 40 minutes and preheat oven to 350℉. If you used cold butter, skip this step. ***(see note)
- Bake for 15-17 minutes, until cookies are set and bottom edges of the cookies are golden brown. For best results, halfway through baking time, rotate trays and swap baking racks in the oven so that the tray that was on top is now on the lower rack and the part of the baking trays that was at the front of the oven is now facing the back of the oven.
- Transfer each cookie sheet to a cooling rack and let cookies cool completely before removing from the cookie sheet.
Notes
***Notes about using cold vs room temperature, softened butter:
- only use cold butter with a stand mixer that can handle cold butter (a bowl-lift mixer works well).
- Preheat the oven before you start the cookie dough if using cold butter. Wait until dough is chilling if using room temperature, softened butter.
- Skip dough chill time if using cold butter.