Ruby Raspberry White Chocolate Cookies
Ingredients
- 2 cups all-purpose Gold Medal flour
- ¾ cup cake flour
- ¾ tsp. baking soda
- 12 grams cornstarch
- ½ tsp. kosher salt
- 18 Tablespoons butter browned in a skillet and cooled a bit
- ½ cup granulated sugar
- 1 cup dark brown sugar
- 1 egg
- 1 egg yolk
- 1 T. vanilla
- 1 cup Ruby chocolate plus extra for garnish (I used 2 1/2 bars)
- 1 cup Callebaut white chocolate chips
- raspberry jam for piping into the cookies
Instructions
- Preheat oven to 350 convection bake setting. (375 without convection)
- In a mixer, beat the cooled brown butter with both sugars 2 minutes.
- Add egg and yolk and beat until creamy. Add vanilla.
- Add all the dry ingredients and mix just to combine.
- Stir in chocolates.
- Weigh dough into 70 gram mounds and form them tall.
- Freeze a few hours and bake on parchment lined sheets for approx 12 minutes.
- Add a few more chocolate pieces to make them extra pretty.
- While warm (not hot) pipe some jam into the centers.