Vegan White Chocolate & Raspberry Cookies
These white chocolate and raspberry cookies have a fudgy centre and melt in your mouth... with chocolate and sweet but sharp raspberries in every bite. With both the chocolate and raspberries in the cookies, as well as extra chocolate chunks on top of the cookies, there no shortage of goodies is this recipe! Let's not forget that the brown sugar almost caramelises in the oven, so they have a slight chewiness to them, as well as the fudgy centre.
Once the butter has been melted in pan, all the ingredients are gradually thrown in one bowl and whisked to make the cookie dough, so no fancy equipment is needed... you don't even need a mixer as it can all be whisked by hand. Once the cookie dough is ready and has been placed on a baking tray, all you need to do is sprinkle some extra chocolate chunks on top and you're good to go, that's how easy these cookies are.
Can I use chocolate chips and chunks?
This is entirely up to you, as both have their own effect on the final cookie... if you'd prefer a thinner cookie with pools of chocolate, go for just chocolate chunks (cut up baking chocolate is best) but if you'd like a thicker cookie, chocolate chips are for you. But if you like a thicker cookie with pools of chocolate, then choose a combination of both!
What chocolate should I use?
I used a standard dairy-free white chocolate, cut up into chocolate chunks. But you can use a special dairy-free white baking chocolate or a white chocolate chips if that's what you'd like. Whatever type of chocolate you choose, a baking chocolate would be best, as it will melt the best in the oven to create the pools of chocolate.
How do I get pools of chocolate on top of my cookies?
Once your dough has been rolled into balls, pop a few extra chocolate chunks on the top and slightly press them into the dough. These will melt as the cookies spread in the oven and create mini pools of chocolate on the top of your cookies.
What raspberries should I use?
Frozen raspberries would work best, as they will hold in their liquid for a little longer than fresher raspberries. Either way, they will release their juice and thin out the cookie, but they will hold their shape a little more if they're frozen when they're added to the mix and popped in the oven.
Do I need any fancy equipment?
Nope not at all! All you need is a bowl, pan, whisk, baking tray and an ice cream scoop (or a couple of spoons) and a large round cookie cutter. These can be made easily by hand - there's no need for a mixer as the butter and sugars aren't creamed together - the butter is melted first and then whisked with the sugars. When it comes to portioning the cookie dough into balls, I prefer to use an ice cream scoop so they are all the same size, but you can just use some spoons if you prefer. These cookies will spread a lot in the oven and will be large and flat when you take them out. However, if you grab a large cookie cutter and carefully put it around the cookies whilst they're still warm and swirl them around, they will be pressed together and will therefore become smaller and thicker (which will give the fudgy centre).
How do I store these cookies?
These cookies can be stored in an airtight container for up to week, no problem! Though you can also make the cookie dough ahead of time and store in an airtight container in the fridge for up to a week (if it lasts that long as it can also been eaten as cookie dough straight from the container), then baked and stored in an airtight container for another week... if there's any left!
What goes into these white chocolate & raspberry cookies?
Vegan Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Caster Sugar - the sugar provides the sweetness and gooey centre to the cookies.
Brown Sugar - this sugar gives sweetness like the caster sugar, but also darkens the colour of the cookies.
Oil- the oil softens the bars and creates a richer flavour... just make sure it's an unflavoured oil!
Vanilla Extract - just gives a little extra flavour.
Plain Flour - this makes up the base of the cookies and gives them texture.
Baking Powder - gives a little rise in the cookies.
White Chocolate Chunks - to add the gooey, melted chocolate to the cookies.
Frozen Raspberries - we can't have white chocolate and raspberry cookies without the raspberries!
These white chocolate and raspberry cookies have a fudgy centre and melt in your mouth... with chocolate and sweet but sharp raspberries in every bite. With both the chocolate and raspberries in the cookies, as well as extra chocolate chunks on top of the cookies, there no shortage of goodies is this recipe! Let's not forget that the brown sugar almost caramelises in the oven, so they have a slight chewiness to them, as well as the fudgy centre.
Once the butter has been melted in pan, all the ingredients are gradually thrown in one bowl and whisked to make the cookie dough, so no fancy equipment is needed... you don't even need a mixer as it can all be whisked by hand. Once the cookie dough is ready and has been placed on a baking tray, all you need to do is sprinkle some extra chocolate chunks on top and you're good to go, that's how easy these cookies are.
White Chocolate & Raspberry Cookies
Total Time : 20 - 22 minutes
Preparation Time : 10 minutes
Baking Time : 10 - 12 minutes
Makes : 18 - 20 cookies
Ingredients
75g Dairy-Free Butter
125g Caster Sugar
25g Brown Sugar
50g Oil (tasteless)
1 tsp Vanilla Extract
175g Plain Flour
2 tsp Baking Powder
150g White Chocolate Chunks (20g extra for adding on top)
100g Frozen Raspberries
Method
Preheat the oven to 180C fan and line a baking tray with parchment paper.
Melt the butter over a low heat and once melted, pour into a bowl with the caster and brown sugars and whisk until combined.
Once combined, add oil and vanilla extract, then continue to whisk until smooth.
When all the wet ingredients are combined add the flour and baking powder, gently whisking the dry ingredients into the wet until it's all combined into a dough.
Finally add the chocolate chunks and frozen raspberries (the raspberries can be broken up into smaller pieces so they are more spread about in the cookies). Gently fold the mixture until the chocolate and raspberries are evenly distributed.
Using a spoon or an ice cream scoop, divide the cookie dough into balls. Place them on your lined baking tray and add the extra chocolate chunks (to get that gooey chocolatey top), leaving a large gap as they will spread a lot in the oven!
Bake for 10 - 12 minutes, then remove the tray from the oven. Whilst the cookies are still hot, grab a large round cookie cutter and carefully put it around the cookies. Swirl them around in the cookie cutter, to bunch up the sides towards the middle of the cookie. As a result, the cookie will become smaller and thicker (which will give the fudgy centre).
Leave them to harden slightly on the baking tray for 5 minutes before transferring them to a rack to cool.
Once cool, store in an airtight container and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
