lemon raspberry white chocolate cookies

Ingredients

• 1 cup butter
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 2 tbsp lemon zest
• 1 egg + 1 egg yolk
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour (325 grams)
• 1 tbsp cornstarch
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup fresh raspberries
• 1 cup white chocolate chunks

Instructions

1. Add the butter to a pan over medium heat. Stir as the butter melts. After a few minutes the butter will start to bubble, then will foam up. Once the foam subsides, you’ll be left with brown, nutty smelling butter! It should take about 7-10 minutes. Pour into a glass container and transfer to the freezer for 10 minutes to cool down.
2. Preheat the oven to 350?. Add the browned butter and brown sugar to the bowl of a stand mixer. Add white sugar and lemon zest to a separate small bowl. Rub the lemon zest into the sugar, as this will release more lemon oils. Add the lemon sugar to the stand mixer. Mix for 4-5 minutes.
3. Add eggs and vanilla extract and mix until combined.
4. Add the flour, cornstarch, baking power, salt, and baking soda. Mix until just combined.
5. Add the raspberries and white chocolate. Mix until just combined.
6. Using a large cookie scoop, scoop out the dough. Add up to 4 dough balls on a lined cookie sheet. If wanted, press large pieces of white chocolate on top of each cookie. Transfer to the oven and bake for 10-14 minutes, until the edges are starting to brown.
7. Let the cookies cool completely. Enjoy!