Nutty, caramelized brown butter dough loaded with white chocolate chips, melty Hershey’s and raspberry for that POP of fruity freshness

Ingredients:

• 270g butter
• 220g brown sugar
• 100g sugar
• 1 tsp vanilla extract
• 2 eggs
• 30ml heavy cream
• 350g flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 80g chopped frozen raspberries
• 100g white chocolate chips

Decoration:

• 1-2 raspberries per cookie
• White Hershey’s chocolate

Instructions:

1. Melt butter in a saucepan over medium-high heat until browned or about 5 minutes. Pour into a large bowl to cool
2. In another bowl, whisk together flour, baking soda, and baking powder
3. Add sugars to the cooled brown butter and whist. Mix in the eggs, heavy cream, and vanilla
4. Sift the flour, salt, baking powder, and baking soda, then fold in the chocolate chips and raspberries – do not overmix
5. Divide the dough into 65g balls and place on the prepared parchment, leaving space between them
6. Chill the dough in the fridge for 1 hour
7. Preheat the oven to 350F
8. Bake the cookies for 10 minutes, then remove and decorate with raspberries and Hershey’s
9. Put the cookies back in the oven and bake for another 5 minutes
10. Let the cookies rest for a few minutes before removing from the parchment and cooling on a rack – they will continue to set as they cool.

Consider storing these cookies in a cookie jar for future snacking!