Brown Sugar Roasted Raspberry Cookies

super soft, gooey center, crispy edges, tart raspberries, sweet white chocolate

Cookies

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• 226g unsalted butter, room temp

• 330g brown sugar

• 1 egg and 1 yolk

• 1 tsp vanilla extract

• 320g all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/8 tsp cinnamon

• 120g white chocolate chips

• 250g raspberries, fresh or frozen

• 1-2 T honey

Roasted Raspberries Method

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1. Preheat: Preheat your oven to 400°F. On a baking sheet lined with parchment paper, spread the raspberries in an even layer. Drizzle with the honey and sprinkle of salt.

2. Roast: Cook until the raspberries release their juices and start to caramelize. Stir them around occasionally so they caramelize evenly. About 10 minutes from fresh or 15-20 from frozen.

3. Allow to cool: Cool until ready to bake into the cake.

For the Cookies:

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1. Preheat the oven: To 350F degrees and line a baking sheet with parchment paper.

2. Beat butter and sugar: For 2-3 minutes on medium speed until light and fluffy in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer).

3. Add eggs, yolk, and vanilla: Beat at medium speed until well combined, about 1 minute.

4. Add the dry ingredients: Add the flour, baking soda, baking powder, salt, and cinnamon to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough.

5. Fold in the raspberries: Gently mix in the roasted raspberries. Do not overmix, you want them to be swirled throughout the dough, not entirely incorporated.

6. Shape and bake the cookie dough: Scoop 1.5oz portions of the dough. Place them on a baking sheet lined with parchment paper. At this point you can freeze the dough for later use or bake them immediately.

7. Bake: for 12-14 minutes, until the edges are golden and the centers are just set. Optional but recommended: Sprinkle them with flaky sea salt straight from the oven.