Equipment
* optional
Ingredients
Wet Ingredients
- 115 g unsalted butter, cubed
- 150 g light brown sugar, packed
- 50 g granulated sugar
- 1 egg, room temperature
- 1 egg white, room temperature
- 10 ml vanilla extract
Dry Ingredients
- 210 g all-purpose flour
- 3 g baking soda
- 3 g kosher salt
Mix-ins
- 100 g white chocolate chunks
- 15 g freeze-dried raspberries, coarsely crushed
Nutrition (per serving)
Method
Place the cubed butter in a medium saucepan over medium heat. Melt the butter and continue cooking, swirling the pan occasionally. The butter will foam, then subside, and eventually brown specks will form at the bottom with a nutty aroma. Immediately remove from heat and pour into a heatproof mixing bowl. Let it cool for 15 minutes.
Add the light brown sugar and granulated sugar to the cooled brown butter. Whisk vigorously until the mixture is smooth and slightly lightened in color.
Add the whole egg, egg white, and vanilla extract to the sugar and butter mixture. Whisk continuously until the mixture becomes glossy and ribbony.
Sprinkle the all-purpose flour, baking soda, and kosher salt over the wet ingredients. Use a silicone spatula to gently fold the mixture until just a few streaks of flour remain.
Add the white chocolate chunks and coarsely crushed freeze-dried raspberries to the dough. Fold gently to distribute without overmixing.
Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours to allow the flour to hydrate and flavors to meld.
Preheat the oven to 175C/350F. Line a baking sheet with parchment paper.
Using a cookie scoop, portion the chilled dough into 14 equal balls, about 50g each. Place them evenly spaced on the prepared baking sheet.
Bake in the preheated oven for 11 to 12 minutes. The edges should be set and golden, while the centers will still look soft and slightly underbaked.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire cooling rack to cool completely.
Chef's Notes
- Using an additional egg white instead of a whole egg or egg yolk provides extra protein structure, giving these cookies their signature chewiness without becoming overly cakey.
- Do not crush the freeze-dried raspberries into a fine powder, or your dough will turn entirely pink and lose the distinct bursts of tart flavor. Break them roughly with your fingers instead.
- Browning butter evaporates about 15 to 20 percent of its moisture content. This intensifies the fat but can dry out dough if not compensated for; the extra egg white helps return necessary moisture and structure.
- For perfectly round cookies, place a large round cookie cutter or glass over the hot cookies as soon as they emerge from the oven, and swirl it gently in a circular motion to shape the edges.
Storage
Refrigerator: 3 days — Store unbaked cookie dough balls in an airtight container.
Freezer: 3 months — Freeze unbaked dough balls on a baking sheet before transferring to a freezer-safe bag. Bake straight from frozen, adding 1 to 2 minutes to the bake time.
