White Chocolate Raspberry Cookies

Steps

1. 1

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

   Start 8-minute timer
2. 2

   In a separate mixing bowl, whisk together the flour, baking soda, baking powder and salt.

3. 3

   Add the white chocolate pieces and freeze-dried raspberries to the dry ingredients. Switch to a flexible spatula and stir until they are evenly distributed.

4. 4

   Add both sugars, the egg, egg white and vanilla to the cooled butter. Whisk until the mixture is very smooth and pale brown, at least 1 minute.

   Start 1-minute timer
5. 5

   Add the dry mixture to the wet mixture and stir just until combined.

6. 6

   Scoop the dough into 8 to 10 even portions of 90 to 125 grams each. Smaller balls may also be formed. Place the dough balls on a large plate or quarter sheet pan, cover with plastic wrap, and refrigerate overnight and up to 24 hours.

   Start 24-hour timer
7. 7

   When ready to bake, bring the chilled dough to room temperature. Line 2 to 3 baking sheets with parchment paper.

8. 8

   Place the dough balls 3 inches apart, fitting 3 to 4 per sheet, and flatten each one with the palm of your hand to about 1 inch thick.

9. 9

   Heat the oven to 350°F (180 °C) with a rack in the center.

10. 10

    Bake one pan at a time, rotating it halfway through, for 12 to 15 minutes, until the cookies are slightly browned at the edges and look dry in the centers.

    Start 15-minute timer
11. 11

    While the cookies are still hot, press a shard of white chocolate into the center of each cookie.

12. 12

    Sprinkle the cookies with more crumbled freeze-dried raspberries.

13. 13

    Let the cookies cool slightly, then transfer them to a wire rack and let them cool completely.