- 1½ cups frozen raspberries
- 1/3 cup sugar, plus 1 tablespoon sugar for the raspberries
- 1/3 light brown sugar
- 1 stick butter
- 1 egg
- 1¼ cups flour
- ½ teaspoon baking soda
- ¼ salt
- 1 cup white chocolate chips
Preheat the oven to 265 degrees. Spread the raspberries on a parchment-lined baking sheet. Bake for 35 minutes, then sprinkle with 1 tablespoon sugar and bake for another twenty. They should appear slightly dried out. Set aside.
Increase the oven temperature to 350 degrees.
Cream the butter and sugars in a bowl with an electric mixer for a minute or two, until well combined and fluffy. Beat in the egg. Separately, whisk together the flour, soda, and salt, then add to the wet ingredients and beat just until the dough comes together. Add the white chocolate chips and stir to distribute them evenly.
With the dough spread out as much as possible, sprinkle the cooled raspberries on the surface (you can also try mixing in half with a spoon, to create the tie-dyed effect, then gently stirring in the rest). Use two butter knifes to cut them into the dough; doing this will spread the berries around without mushing them too much. The dough will still appear somewhat tie-dyed.
Roll the dough into heaping-tablespoon-sized balls, moistening hands on occasion to keep from sticking. Arrange a few inches apart on a baking sheet and bake for 6-8 minutes until the cookies are set but barely browned. Remove to a rack to cool completely.