Thursday, October 15, 2015

STARBUCKS WHITE RASPBERRY CHOCOLATE COOKIE (but better)

Okay, I'll admit it. Even though I'm not blue, I am a cookie monster. I was super disappointed to find out Starbucks was discontinuing my favorite cookie: the White Raspberry Chocolate Cookie you will be missed. I even complained about it on Twitter but to no avail. Starbucks stayed silent. So what better thing to do than to recreate (and exceed) this heavenly bite? I did so today and I am sharing the recipe with you now. It's super easy, just follow my steps and you'll be in for a treat!
What you will need for 15 cookies:
  • 200g all-purpose flour
  • 300g white chocolate
  • 140g dairy butter
  • 100g cup white sugar
  • 100g cup light brown sugar
  • 100g raspberries
  • a small bag of vanilla sugar
  • 1 egg
  • 1/4 teaspoon baking powder
  • a pinch of salt

What I always do before I start baking is putting everything I'm gonna need within reach. Here you can see all the ingredients. Make sure the dairy butter is at room temperature and if you're using frozen raspberries, those to! Take half of the chocolate and break it into tiny pieces. Cut those pieces into even smaller ones (1cm) that will mingle well in the dough. Mix flour, butter, sugar (all three kinds), salt, baking powder and egg until well blended.
Add chocolate pieces and raspberries to the dough and mix carefully. Leave a couple of raspberries to the side for garnish. You want the raspberries in the mixture to remain in tact for the biggest part. Knead the dough with your hands. Sprinkle flour on the surface and turn the cookie dough into a role of some 4 cm thick, then wrap it in cling film. Allow to rest at least 1 hour in the refrigerator. 

 Here is a cute picture of my cat I wanted to share. Whenever someone is in the kitchen, he always joins them. Sometimes he is hoping to catch falling crumbs, other times he just likes the company and watching the outside world go by. Today he did just that.
 Help. We're about to go in the oven!
Preheat oven to 180°C/360°F. The role I cut into 15 equal pieces and I pressed them flat like the cookie shape I desired. Bake for 20 minutes or until the cookies start to turn dark. 
Now that the cookies are out of the oven, they need a little time to cool down and get crispy. In the mean time, melt the rest of the chocolate a bain-marie. If you don't know what that is, it is a technique to cook delicate stuff or melting things such as butter or chocolate. Once the chocolate is fully melted, dip half of the cookie in it and push tiny pieces of raspberry in when the chocolate hasn't cooled down yet. Put the cookies in the refrigerator for 10 minutes. Et voilĂ !

Take that Starbucks! Ha. You should never have discontinued your best cookie because now I outdid YOU. PS. Starbucks, if you ever need a cookie taster/photographer/social media expert, I'm your girl!
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