White Chocolate & Raspberry Cookies
Crisp outside with a soft squidgy centre
Ingredients
- 300 grams Caster Sugar
- 185 grams Unsalted Butter Room Temperature
- 1 large Egg Room Temperature is best
- 1 tbsp Vanilla Extract
- 85 grams Strong White Bread Flour
- 85 grams Plain Flour
- 85 grams Rice Flour
- 0.5 tsp Baking Powder
- 0.5 tsp Bicarbonate of Soda
- 0.5 tsp Salt
- 100 grams White Chocolate Chips
- 120 grams Raspberries
Instructions
- Preheat the oven to 180°C.Line a baking sheet with parchment paper.
- Beat together the Butter and Sugar until it's light and fluffy.Add the Egg and Vanila Extract and beat until pale in colour and super fluffy.
- Add in the Flour (all 3), Baking Powder, Bicarbonate of Soda & Salt and beat until just combined.You don't want to overmix.
- Now throw in the Chocolate Chips and Raspberries and fold in. The Raspberries - some will break up slightly and some won't. Make sure each cookie has some Raspberry in it
- Next with a scoop, scoop out cookies onto the baking sheet. You want these about 2 inches apart as they spread!Bake in batches if needed.Bake in the oven for 12-14 minutes until the edges are set and the very centre is still slightly gooey.
- Let them cool on the baking tray for 10 minutes before transferring to a wire rack.