White Chocolate and Raspberry Cookies
These are the perfect balance of sweet and zingy. The raspberries combine perfectly with the white chocolate. The crisp edges meet a chewy centre for an overall gorgeous cookie! This makes about 12 large cookies, feel free to change the size, but adjust oven timing!
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Servings: 12
Ingredients
- 125 g Unsalted Butter Melted
- 100 g Granulated Sugar
- 120 g Light Brown Sugar
- 2 tsp Vanilla Extract
- 1 Medium Egg
- 275 g Plain Flour
- 3 tsp Baking Powder
- 200 g White Chocolate Chopped
- 100 g Fresh Raspberries Chopped
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder. Fold until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the white chocolate chunks and raspberries, fold together gently.
- Cover and chill in the fridge at least 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2-3 large baking trays. Roll into about 12 balls (use a tablespoon to scoop balls of dough). Place on lined baking sheets.
- Bake 10-12 minutes, until golden and just crisping up at the edges (they continue to cook a little once removed). Let cool on a wire rack!