Chewy Raspberry, White Chocolate Chip and Rose Cookies

1 hour    Cookies Indulge in the perfect balance of floral elegance and sweet decadence with these Chewy Raspberry, White Chocolate Chip & Rose Cookies. Each bite is a delightful mix of tart raspberries, creamy white chocolate, and a subtle hint of fragrant rose. With a soft, chewy centre and slightly crisp edges, these cookies are a dreamy treat, perfect for afternoon tea, special occasions, or just because. They’re as beautiful as they are delicious! Servings: 14 cookies Prep: 10 minutes Bake: 12 - 15 minutes per batch Total: 30 minutes Contains: Dairy, Gluten Free from: Meat, Seafood Vegan alternatives: N/A

Chewy Raspberry, White chocolate chip and Rose Cookies

Ingredients

• 2 cups all-purpose flour

• ¾ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup unsalted butter, melted

• 1 cup light brown sugar, packed

• 1 large egg + 1 large egg yolk, room temperature

• ¼ teaspoon vanilla extract

• 1 teaspoon rose extract or 1 tablespoon rose water

• 1 cup white chocolate chips

• ½ cup frozen raspberries

Method

1. Preheat the oven to 350°F and line two baking sheets with parchment paper (for two batches).

2. Whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

3. In a large bowl, whisk together the melted butter and brown sugar until well combined. You can use a hand mixer or a whisk.

4. Add the egg, egg yolk, vanilla extract, and rose extract (or rose water). Mix well

5. Fold in the white chocolate chips.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Bake for 12 minutes, or until the edges are golden and crisp while the centres are slightly soft and puffy. If you have dough to spare, store in the fridge as you wait for the first batch of cookies to bake.

8. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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