White Chocolate, Raspberry, and Pistachio Cookies

White Chocolate, Raspberry, and Pistachio Cookies

the chocolate chip cookie was an accident

Plan ahead for this one! The recipe requires you to refrigerate the dough overnight to fully infuse the cookie flavors together. You can, of course, skip this step but your cookie will likely not be as intensely flavored, especially with the orange zest. Letting the dough rest overnight also allows the raspberries to rehydrate themselves, adding a cool, unique texture to the cookie.

Dehydrated raspberries are also known as "freeze-dried raspberries". They are available online, or specialty grocery stores like Whole Foods. I got my bag at Trader Joe's, which sells a variety of dehydrated berries and stone fruits (I saw blueberries, blackberries, cherries, and peaches available as well). Feel free to mess around and substitute out the raspberries with the fruit of your choice!


  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • fresh zest from 1 medium orange
  • 2 cups minus 2 tablespoons (8.5 ounces) cake flour
  • 1 2/3 cups (8.5 ounces) bread flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure orange extract
  • 15 ounces white chocolate chips
  • 5 ounces salted and roasted pistachios
  • 1 ounce dehydrated raspberries
Read the whole recipe on Hummingbird High