Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170g) white chocolate chips
  • 1 cup (approximately 125g) fresh raspberries (or frozen, thawed and well-drained)
  • Zest of 1 medium lemon

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then add the vanilla extract and lemon extract. Mix well.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the white chocolate chips, raspberries, and lemon zest. Handle the raspberries with care so they don't become mush.
  7. Drop rounded tablespoons or use a cookie scoop of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.