White Chocolate and Raspberry Cookies
White Chocolate and Raspberry Cookies - soft-centred, fruity, and very moreish.
Servings: 18 cookies
Ingredients
- 100 g butter
- 100 g granulated sugar
- 100 g soft brown sugar
- 1 large egg
- ½ teaspoon vanilla extract (2.5ml)
- 200 g self-raising flour
- 150 g white chocolate chunks
- 20 g freeze-dried raspberries,
Instructions
Preparation:
- Grease the baking trays if you aren’t using a liner.
For the cookies:
- In a stand mixer or hand mixer, beat the butter and sugars together on high. Beat in the egg
- On slow, mix in the flour. On very slow (or by hand), mix in the chocolate polka dots. Carefully mix in the dried raspberries, slightly crushing if using whole ones
- You will have a ball of dough to put in a plastic bag or wrap in clingfilm. Chill in the fridge for about an hourYou can leave it overnight if necessary
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Pinch dough from the ball and roll into a small ball in your hands. Use about the size of a heaped teaspoonfulYou will make about 18 cookies
- Make the balls slightly taller than wide and slightly flatten on top. Put on the baking sheet leaving plenty of space between
- Cook for 12-15 minutes until barely beginning to brown at the edges. Check after 12 minutes - they will continue to cook out of the oven
- Remove from the oven and leave on the baking sheet for 10 minutes. Transfer to a wire cooling rack.
Notes
Everyday Cooks Tips:
Storage:- Store in an airtight container for up to a week
- Prepare the dough 1-2 days before cooking OR
- Freeze the dough until required