Famous American cookies with chocolate chips, this time with the addition of desiccated coconut, white chocolate, and raspberries.
Ingredients
- Wheat flour 1 cup (150 g)
- Salt 1/3 teaspoon (preferably coarse ground)
- Baking soda 1/3 teaspoon
- Desiccated coconut (or ground almonds) 1/2 cup
- Butter 100 g, at room temperature
- Brown sugar just under 1/2 cup (100 g), preferably fine
- White sugar just under 1/2 cup (100 g), preferably fine
- Egg 1
- Optional – a few drops of natural almond extract
- White chocolate 100 g
- Raspberries 20
Preparation
Preheat the oven to 160°C. Prepare a large baking sheet (or preferably two if you have them) lined with baking paper.
Pour the flour into a bowl, add salt, baking soda, desiccated coconut or ground almonds, and mix.
In another bowl, beat the butter with the brown and white sugars for about 5 minutes. Add the egg and beat for another 5 minutes.
Add the dry ingredients, almond extract (if using), and mix. Add the chopped white chocolate (cut each piece into 4 parts) and mix with your hand or a spoon.
For each cookie, use about 2 tablespoons of dough to form balls the size of a small scoop of ice cream (e.g., using floured hands), place 2-3 raspberries in the center, and place on the baking sheet, keeping a few centimeters apart. Gently flatten the top of each ball with your hand (to about half a centimeter). Keep the remaining dough in the bowl.
Place in the oven on a rack higher than the middle and bake for about 15-16 minutes until the edges of the cookies start to turn golden, but the center is still soft. The cookies will set after baking. Remove from the baking sheet only after cooling. Bake the second batch of cookies as above.
