Raspberry & Milkybar white chocolate cookies!
Updated: Oct 31, 2020
135g unsalted butter
100g light brown sugar
60g golden caster sugar
275g plain flour
1/2 tsp bicarbonate of soda
1 1/2 tsp baking powder
1 medium egg
1 tsp vanilla extract
200g white chocolate chunks
50g frozen raspberries
Cream together the butter and both sugars until smooth and well combined.
Add in the egg and vanilla extract.
In a separate bowl whisk together the flour, bicarbonate of soda, baking powder and salt.
Gradually add the dry ingredients into the wet, stirring as you pour.
Add in the white chocolate and raspberries. Fold in gently until evenly distributed. If you like leave some aside to decorate the top of the cookies later.
Evenly divide the cookie dough and roll it into smooth balls by hand. I weighed mine out to about 100g each.
Place the cookie dough balls in the freezer to chill for approximately 30 minutes. This part is extremely important for these cookies. Doing this helps them hold their shape and stops them spreading too much during the cooking process. If you don’t do this your cookies will fall apart.
In the meantime, preheat your oven to 170 degrees fan.
After 30 minutes, take the cookie dough out of the freezer and place on a large tray. I typically do 5 per tray.
Gently push down the balls of cookie dough to ensure they spread a reasonable amount when baking.
Bake the cookies for approximately 12-14 minutes, depending on how soft you like your cookies.
Once cooked, take the cookies out of the oven and allow them to cool down on the side. They will continue to cook as they cool.