I could just write that, but I’d be missing out on an opportunity to talk, which is something I greatly enjoy doing, so I’ll write a bit more. My cookie game recently has been strong. Something about winter has me cooking more and more indulgent things despite every week trying to plan in some kind of salads (which has so far not actually happened). I think there’s something special about how quick they are to pull together, and since I make them so much, I always have the ingredients in the house. Life has also become a lot more dangerous since we moved right next to a Tescos. There is no obstacle in the way of great cookies anymore. So here is a recipe for the most delicious, softest (and they stay soft) white chocolate and raspberry cookies! My favourite cookies in the whole world have always been white chocolate, which makes it super weird that I’ve never made them. But anyway. These are waaaaaay better than supermarket cookies I swear. And if you eat enough of them, 1 of your 5 a day! Practically angelic.
I’m a bit wild apparently and decided to add whole blocks of white chocolate, without cutting them smaller, but you don’t have to be as wild as me. You can even add chocolate chips if you like. And again, I added whole raspberries. Maybe I’m wild, maybe I’m just really lazy. You can add half or even quarter raspberries if you can be bothered with all that. Also, using super ripe raspberries is very important here as I don’t add any sugar to the raspberries at all. If they are a bit tart, tossing them in a couple teaspoons of sugar beforehand might do them some good lest they become bitter in the cooking process.
- 100g Caster sugar
- 120g Light brown sugar
- 1tbsp Maple syrup (or other syrup if that’s too pricey)
- 1 Large egg
- 1tsp vanilla extract/1/2tsp vanilla paste (second is the better option, but soooo expensive)
- 220g Unsalted butter, soft/melty (whack it in the microwave for 25 seconds or so)
- 300-330g Plain flour (add more or less depending on consistency, you want it to look like typical cookie dough you might buy pre made at a store)
- 1tsp Bicarbonate of Soda
- 1tsp Baking Powder
- 150-220g White chocolate chips
- About a small punnet of raspberries, washed and dried (125g)
- Preheat the oven to 180C or 170C if its a crazy powerful fan oven like mine.
- Mix the sugar, butter and syrup in a bowl together until fully combined.
- Add the vanilla extract, and egg, again mix together.
- Add the flour with the bicarbonate of soda and baking powder, and stir till combined. If the mixture is still a bit liquidy, or too sticky (difficult to roll into a ball), keep adding flour till it is a bit firmer. Sometimes you’ll only need 300g, but on really hot days I’ve used up to 400g before without any ill effects at all). If you add loads more flour, add another 1/4 tsp bicarbonate of soda.
- Then, fold in the white chocolate chips.
- Now, create the cookie dough balls. Grab a nice hunk o’ dough, and put one or two whole raspberries inside in random places, and roll it between your hand. With whole raspberries, you can probably only fit two with reasonably fat cookies, but maybe you can fit more pieces if you cut up the raspberries, up to you. Roll gently so you don’t squish the raspberries too much, but try to make sure they are at least partially covered by dough, so that they stay put. With these cookies, I make ’em pretty big. I can only fit 6 on my large baking tray, 4 on my small. If you want them smaller, just keep an eye on them in the oven to make sure they don’t overbake, and take them out earlier if needed.
- Pop in the oven for 10 -12 minutes. They should be just golden, and not be totally firm to touch. If you have a weak ass oven, leave them in a bit longer.
- Unless you are eating them immediately with ice cream (good for you), let them settle and cool down for at least 5 minutes so they are firm enough to hold. Enjoy!