White chocolate raspberry cookies

I’m sure you’ve heard, “White chocolate is not real chocolate,”

And if we’re looking at the true definition of chocolate, then no it isn't. I would instead consider it to be more chocolate adjacent.

But however you personally go about categorizing it, I believe white chocolate can be just as dynamic and versatile as any other type of “real chocolate”. Oftentimes semi-sweet and dark are used to counter the sugary sweetness of a cookie recipe, but in the case of these white chocolate raspberry cookies I wanted a standout tart fruit to balance the white chocolate.

Baker’s note: Why freeze-dried fruit?

I think freeze dried raspberries are convenient. It’s less fussy (and messy!) than fresh or frozen raspberries and doesn’t introduce any additional liquid to the cookie dough. Also I find they have a more concentrated raspberry flavor.

Cookies can be stored in an airtight container room temperature for up to 3 days.