White Chocolate and Raspberry Cookies
These White Chocolate & Raspberry Cookies are soft, chewy and packed with creamy white chocolate and bursts of tangy freeze-dried raspberries.
Ingredients
- 180 grams butter, softened
- 150 grams brown sugar
- 80 grams caster sugar
- 1 large egg
- 1 large egg yolk
- 300 grams plain flour
- 1 tsp cornflour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 180 grams good-quality white chocolate (chocolate with cocoa solids)
- 25 grams freeze dried raspberries
Instructions
- Cream the butter and sugars until light and fluffy.
- Beat in the egg, yolk and vanilla.
- Whisk together the flour, cornflour, baking powder, bicarbonate of soda and salt. Fold the dry ingredients into the butter mixture until almost combined.
- Fold through the white chocolate.Gently stir in the freeze-dried berries, leaving some larger pieces for texture.
- Scoop into 70g balls and chill for at least one hour.
- Bake at 180°C fan (200°C conventional) for 11–13 minutes, until the edges are lightly golden and the centres are still soft.
If you are able to find the freeze dried powder (or can crush some of the bigger pieces) a sprinkle on top before baking adds an extra pop of flavour.