Ingredients
Equipment
Method
Baking Instructions:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.
- In a large mixing bowl, beat together the butter, light brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs, vanilla extract, and almond extract (if using). Mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips and freeze-dried raspberries.
- Using a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets.
- Sprinkle a pinch of flaky sea salt on top of each cookie.
- Bake for 10-12 minutes, or until the edges are golden and centers look slightly soft.
- Allow cookies to cool on the baking sheets before transferring to a wire rack.
Notes
- Using cool room temperature butter helps achieve the perfect texture.
- Don't skip the flaky sea salt; it enhances the overall flavor.
- Be careful not to overmix after adding the dry ingredients for tender cookies.