Raspberry and White Chocolate Chunk Cookies
Crispy on the outside and soft in the middle - these cookies won't last long! The sweet heavenly scent will fill your home as they bake!
Unsalted butter, softened
White chocolate, chopped
Step 1 of 4
Preheat the oven to 180◦C, (160◦C for fan ovens), Gas Mark 4.
Step 2 of 4
In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour and then work in the chocolate.
Step 3 of 4
Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and squash the dough back into a rough ball. Repeat with the remaining dough.
Step 4 of 4
Place onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft. Leave to cool slightly and set before transferring to a cooling rack.
You can freeze the dough complete with raspberries and chocolate in small mounds ready for baking straight from frozen! Or keep the dough plain and refrigerate for a week or so.
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