Recipe: White Chocolate & Raspberry Cookies

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A little techy pun for you there (Mum, if you’re reading this, I’ll explain it later!)

I’ve always been a fan of cookies.  I remember being incredibly jealous when I was about 13 and went to a friend’s birthday party. Rather than having the normal birthday cake she had an enormous birthday cookie. Needless to say, my mind was blown. (In fact, I think I’ve just had an idea for another post….)

Anyway, over 20 years later, I have only recently discovered just how easy cookies are to make, and with frankly tastier results than the shop bought versions (which, don’t get me wrong, are pretty darn good too!).

This is actually my third batch of blog cookies.  After realising how easy they are, I became rather obsessed with finding new and wonderful combos and so my Choc Chip & Marshmallow and Lemon Meringue Cookies were born.  This time however, I’ve stuck with the classic combo of white chocolate and raspberry.  These are always my first choice if hubby brings home a selection from the supermarket and now I can have them a mere 20 minutes after a craving hits!

Classic cookie combo for a reason

I like my cookies to have a bit of crunch to them but with a soft, gooey centre.  These fit the bill perfectly.  As you take a bite, you get  the first satisfying crunch of biscuit and then you hit the soft centre, with the occasional hit of plumptious, tangy raspberry and smooth, sweet white chocolate.  You’ll never look back.

White Chocolate & Raspberry Cookies

Makes about 18

You will need:

150 g unsalted butter (room temperature)

80 g golden caster sugar

80 g granulated sugar

2 tsp vanilla extract

1 egg

225 g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

100 g white chocolate chips

50 g raspberries

• Pre-heat the oven to 170C (Fan)
• Line a couple of baking sheets with greaseproof paper
• Mix together the sugar and butter until smooth
• Add the vanilla extract and egg and mix again
• Now sieve in the flour, salt and bicarbonate of soda and mix again
• Finally, add the chocolate chips and raspberries and mix again (don’t worry about breaking up the raspberries – this is what you want!)
• If you have one, use a small ice cream scoop (if not, a couple of teaspoons will do) to place small mounds of the dough on your baking trays (about the size of a large walnut)
• Bake for 12 minutes
• Leave to cool slightly and then move to a wire rack to cool completely