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8 tablespoons butter (1 stick), softened 1/2 cup packed brown sugar 1/2 cup granulated sugar 1 large egg 3/4 teaspoon vanilla 1 tablespoons heavy cream 1/2 teaspoon baking soda 1/4 teaspoon salt plus an extra 1/8 tsp 3 tablespoons cornstarch 1 1/3 cups flour 4-5 ounces white chocolate, cut into chunks 1/2 cup (more or less) fresh raspberries , washed and dried 1. Preheat oven to 375 degrees F. 2. Cream butter and both sugars with an electric mixer. Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch. Add flour and stir just until blended. Stir in white chocolate. Drop dough by rounded tablespoons onto a parchment lined baking sheets. 3. Carefully slice raspberries into halves or quarters – this will vary, depending on how much raspberry you want in your cookies and how large your raspberries are. Gently press pieces of raspberry in cookie dough rounds 4. Bake for 12-13 minutes. Transfer to a wire rack to cool