White Chocolate Raspberry Cookies

Preparation

1. Step 1

   In a medium saucepan, cook the butter over medium heat, stirring occasionally, until blondish brown, 5 to 8 minutes. Transfer to a mixing bowl and let cool to room temperature.

2. Step 2

   In a separate mixing bowl, whisk together the flour, baking soda, baking powder and salt. Add the white chocolate and freeze-dried raspberries and, switching to a flexible spatula, stir to evenly distribute.

3. Step 3

   To the cooled butter, add both sugars, the egg and egg white and vanilla and whisk until very smooth and pale brown, at least 1 minute.

4. Step 4

   Add the dry ingredients to the wet ingredients, and stir just until combined. Scoop the dough into 8 to 10 even portions (90 to 125 grams each). You also can form smaller balls. Place the dough balls onto a large plate or quarter sheet pan. Cover with plastic wrap and refrigerate overnight and up to 24 hours.

5. Step 5

   When ready to bake, bring the cookie dough to room temperature. Line 2 to 3 baking sheets with parchment paper. Place the dough balls 3 inches apart (3 to 4 per sheet) and flatten each to an inch thickness with the palm of your hand.

6. Step 6

   Heat oven to 350 degrees, with a rack in the center.

7. Step 7

   Bake one pan at a time, rotating halfway through, until the cookies have browned slightly at the edges and look dry in the centers, 12 to 15 minutes. While they’re still hot, press a shard of white chocolate in the center of each cookie, then sprinkle with more crumbled freeze-dried raspberries. Let the cookies cool slightly before transferring to a wire rack to cool completely. The cooled cookies will keep fresh in an airtight container for up to 3 days.