For the cookies will be dried raspberries needed. I presented the directions therefor last week. By that the cookies get a discreet flavor of raspberries and they are longer durable.
100 g butter, roomtemperature
100 g sugar
100 g brown sugar
1 tsp vanilla extract
175 g flour
1/2 tsp baking powder
1/2 tsp Salt
100 g white chocolate
20 g dried raspberries
Cut 100 g white chocolate in chunks.
Put 20 g of dried raspberries in a blender.
Mix 100 g butter (roomtemperature), 100 g sugar and 100 g of brown sugar.
Add an egg and one teaspoon vanilla extract. Add 175 g flour, 1/2 teaspoon baking powder and a 1/2 teaspoon salt. Stir it. Fold in the batter the chocolate chunks and the dried raspberries.
Put the batter on the cookie sheet by using a tablespoon. Keep some distance!
Bake 11 min. in the preheated oven with 180° C. If you don’t like the cookies chewy leave them a bit longer in the oven – up to 14 min.