I saw this recipe from Montcarte’s site and I knew I just had to give it a try. It is very rare to add fresh fruit in cookies and hence this recipe caught my eyes. The cookies turned out quite well, Steve loved them.
I didn’t follow the recipe strictly and that explained why my cookies look different with Montcarte’s one. Instead of using white chocolate, I used white chocolate chips. Besides this, I mixed the raspberries with the mixture instead of placing them on top on the cookies and I have omitted the macadamia nuts because I didn’t have any handy. Lucky, with all these changes, the cookies still turned out well.. phew… a big relief hey .. haha
I’ll share with you a picture of my little girl while she is at our side gate waiting for us to come home. Awwww.. my lovely baby ;-)
Makes 2 dozen
8 tablespoons unsalted butter (1 stick), softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
3/4 teaspoon vanilla
1 tablespoons heavy cream
1/2 teaspoon baking soda
1/4 teaspoon salt plus an extra 1/8 tsp
3 tablespoons cornstarch
1 1/3 cups flour
2/3 cup lightly salted macadamia nuts, barely chopped
4-5 ounces white chocolate, cut into chunks
1/2 cup (more or less) fresh raspberries , washed and dried
1. Preheat oven to 375 degrees F.
2. Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch. Add flour and stir just until blended. Stir in nuts and white chocolate. Drop dough by rounded tablespoons onto a parchment lined baking sheets.
3. Carefully slice raspberries into halves or quarters – this will vary, depending on how much raspberry you want in your cookies and how large your raspberries are. Gently press pieces of raspberry in cookie dough rounds
4. Bake for 12-13 minutes. Transfer to a wire rack to cool.