Caramelized White Chocolate Raspberry Cookies are going to be your new favorite cookie! An instant summertime classic, this unexpected cookie combines toasty caramelized white chocolate with freeze-dried raspberries, all in a soft and chewy sugar cookie base.
In a microwave-safe bowl, heat chocolate until melted, about 1 minute and 30 seconds. If your microwave is higher wattage than 1000W, use 70% power. Stir until smooth, then place back in microwave at 15-20 second intervals, stirring between each interval until smooth again. Use a hot pad when handling bowl as it will become hot the longer it’s microwaved.
Don’t panic as the chocolate will become thick. It may feel like it’s starting to seize up and even look like it’s about to burn, but keep stirring. It will eventually smooth out. Continue heating and stirring every 15-20 seconds until the chocolate reaches an amber color, about 10 minutes. Time will vary based on the power of your microwave. Use the sensory indicators and not timing to confirm. You’re looking for amber color (almost like melted peanut butter), lightly toasted smell, and you should be able to smooth the chocolate completely.
In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Divide the dough into 1 ½-tablespoon sized balls using a medium cookie scoop and drop onto prepared baking sheets. Garnish the top of each cookie ball with a few pieces of caramelized chocolate.
*Chocolate with at least 28% cocoa solids, like Callebaut White Chocolate, works best when caramelizing. However, this recipe has been successfully tested by Team HTH using Ghirardelli Baking Chocolate, which is 20% fat content. The lower the fat content, the dryer the chocolate will be in the process of melting. It will still work, but you may need to stir longer after each interval and trust the process that much more faithfully.
**You can also use regular white chocolate in this recipe, though your cookies will be slightly sweeter as the caramelization process drastically lowers the sweetness of the white chocolate. Using white chocolate chips, white chocolate chunks or chopped white chocolate baking bars works fine as a 1:1 ratio in place of the caramelized white chocolate, if preferred.
Caramelized White Chocolate Raspberry Cookies https://handletheheat.com/white-chocolate-raspberry-cookies/ July 12, 2023