Raspberry White Chocolate Chip Cookies

• 2-1/2 cups Plus 2 Tablespoons Of All Purpose Flour
• 6 Tablespoons Cornstarch
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 cup Unsalted Butter, Room Temperature
• 1 cup Brown Sugar
• 1 cup Granulated Sugar
• 2 Eggs, Room Temperature
• 2 Tablespoons Heavy Cream
• 3/4 Tablespoons Vanilla
• 1 cup White Chocolate Chips
• 1 pint Raspberries, Quartered

1. *Makes 4 dozen cookies.
2. Preheat oven to 375u0b0F and line a baking sheet with parchment paper.
3. In a medium bowl sift together flour, cornstarch, baking soda, and salt then set aside. Cream butter and sugars together until smooth, then add eggs one at a time (see note 1). Slowly add the flour mixture (about 1 cup at a time) to the batter, add the heavy cream as you go. Mix in vanilla and white chocolate chips. Turn off mixer and fold in raspberries (see note 2).
4. Drop by rounded spoonfuls (a cookie dough scooper works well) onto the parchment lined baking sheet. Dampen fingers and lightly press the dough to flatten it out. Bake at 375u0b0F for 10 minutes, then transfer to a cooling rack.
5. Note 1: To get your eggs room temperature, soak them in warm water for just a few minutes. Also, I suggest cracking the eggs one at a time into a small bowl to ensure a bad egg does not get into the batter and you have to start over.
6. Note 2: I know quartering the raspberries seems tedious but trust me it will distribute amongst the batter more equally.

flour, cornstarch, baking soda, salt, butter, brown sugar, sugar, eggs, heavy cream, vanilla, white chocolate chips, raspberries

Taken from tastykitchen.com/recipes/desserts/raspberry-white-chocolate-chip-cookies/ (may not work)