Berry White Chocolate Chip Cookies

Preheat the oven to 375F.

1. In a medium bowl, beat together the butter and sugars until they are fluffy.
2. Add in the egg and vanilla, beating until well-mixed.
3. Slowly add the flour and baking soda, mixing until it is well combined.
4. Fold in the chocolate chips. If you are using a strong berry, you can fold them in as well. However, if you are using frozen berries, it will make your dough very stiff and hard to work with.
5. Using teaspoons, drop the cookies onto a cookie sheet. Press the berries onto the top of the cookies if you didn’t fold them in. For larger berries such as raspberries, quarter or half the berry first.
6. Bake for 10-13 minutes, until the middle is set and the edges are turning a nice golden brown. Let them cool for 1 minute on the cookie sheet, then remove to a wire rack.

Variations:

For a fluffier cookie use 2 eggs and 1 1/4 cups flour.

Berries: I have used fresh raspberries and frozen blueberries, but try any berry that you like. I am sure cranberries, blackberries and strawberries would all work well.

Chips: Try different combinations to find what you like. I am looking forward to trying a raspberry and dark chocolate combination!