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Half-And-Half White Chocolate Raspberry Cookies
Ingredients
  • 2 ½ cups plus 1 tablespoon [364 g] all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 1 cup [2 sticks or 227 g] unsalted butter at room temperature
  • 1 ¾ cups [350 g] granulated sugar plus ½ cup [100 g] for rolling
  • 1 large egg plus 1 large yolk
  • 1 tablespoon pure vanilla extract
  • 1 oz [30 g] good white chocolate chopped into very small, fine shards *see note
  • 2 tablespoons [8 g] freeze-dried raspberries
  • 1 or 2 drops Pink food coloring (optional)
  • subheading: Equipment:
  • Half Sheet Pan
  • Size 24 Cookie Scoop
Steps
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