Raspberry White Chocolate Chip Cookies


Location: La Brea Bakery Cafe – Downtown Disney – Disneyland

Source: www.sixsisterstuff.com

Hi Beautiful Bakers!

I’ve been looking for a good version of this recipe for awhile. There are plenty of versions but they all seem to be missing something. I was excited to stumble upon this one a few months ago.

If you are someone who is active in the online recipe community, then you have probably seen the Six Sisters Stuff site. It’s filled with good comfort food. Things that any family would love. I know my family does.

This is just a great cookie if you want a chocolate chip cookie with a twist. It will satisfy the picky eater and the foodie who wants something a little more.

It can be found in La Brea Bakery Cafe in Disneyland’s La Brea Bakery Cafe in their Downtown Disney. Top Chef Nancy Silverton opened the first La Brea Bakery in 1989. In 1990 she won the prestigious James Beard award for “Pastry Chef of the Year”. Even if you don’t know anything about the culinary world, know this, that’s a big deal. Many would consider La Brea Breads as the gold standard for artisanal bread in the USA.

If you follow us on Instagram you will have seen the little mishap I had with making these chewy treats. I had already baked half the batter when onion powder came tumbling out of my cabinet and spilled all over the remaining cookie dough batter. There was a split second when I thought I could brush it off but then I realized how crazy that was. I didn’t know that much how much onion powder could have come out of that little package but it did.

Luckily some were already in the oven so we can get a taste of this recipe. Since half my batter got ruined I don’t know how many cookies the recipe would have made but my best guess would be 12 large cookies. The recipe says the entire thing should make 12 so they must have made some pretty large cookies.


  • 1/2 cup butter

  • 1/2 cup brown sugar

  • 1/3 cup sugar

  • 1 egg

  • 1 egg yolk

  • 1 tsp vanilla

  • 1/2 tsp almond extract

  • 2 cups flour

  • 2 tsp cornstarch

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 3/4 cup white chocolate chips

  • 3/4 cup chocolate chips

  • 3 tbsp raspberry seedless jam


  1. Preheat over to 350F Degrees.

  2. In a mixer with a paddle attachment, cream the butter, brown sugar, and sugar until light and fluffy. The longer you cream it, the better.

  3. Slowly add the egg, egg yolk, vanilla, and almond extract into the mix. Make sure everything is well blended together.

  4. Slowly add the flour, cornstarch, baking soda, and salt. I say add it slowly because otherwise, you will end up with a face full of powder.

  5. Remove the bowl from the mixture, and fold in the chocolate and white chips.

  6. Split the dough in half. Place half the dough on a plate, and flatten out the dough. Sprinkle the jam over the dough. I used to spoon to drop clumps of it in different places.

  7. Use a knife to cut pieces of dough. Carefully roll balls of cookies using about 2 to 3 tablespoons of dough.

  8. Continue until all the dough is rolled. Place on a cookie sheet with two inches between each. Press down very slightly on each ball.

  9. Place in the refrigerator to chill for about 15 minutes.

  10. Bake for 12 minutes. Let the cookies cool on a wired rack until they are completely cool.

  11. You will love these cookies. They are well worth the little extra time with the jam. When I posted them on Instagram people loved them.

Happy baking everyone!

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