White Chocolate Raspberry Cookies
Delicious white chocolate raspberry cookies with white chocolate chunks and freeze dried raspberries, gooey and chewy.
Equipment
- oven
- Baking trays
- Parchment paper
- Mixing bowl
- cookie scoop
Ingredients
- 275 g plain flour
- 0.5 teaspoon bicarbonate of soda
- 0.5 teaspoon sea salt
- 1 tablespoon cornflour
- 115 g unsalted butter or baking spread
- 100 g light brown sugar
- 100 g granulated sugar
- 1 large egg
- 0.5 teaspoon vanilla extract
- 20 g freeze dried raspberries see link
- 250 g white chocolate chips see link
Instructions
- Preheat the oven to 200ºC/180ºC fan and line two or three large baking trays with parchment paper.
- Add the sugars and butter to a bowl, and cream together.
- Add in the vanilla and egg and beat until combined.
- Add the flour, cornflour, sea salt and bicarbonate of soda and beat until a cookie dough is created.
- Add the freeze dried raspberries and chocolate chips and beat again.
- Scoop the cookie dough using a cookie scoop for even portions, then lightly roll into balls. Bake in the oven for 10-12 minutes.
- Leave the cookies to cool on the trays for 30 minutes, then transfer to a rack to cool completely.
Notes
These cookies can last for 3+ days. You can easily bake these into cookie bars by following the same method, but baking into a 9" square tin, and baking for 20 minutes at the same temperature. The recipe was updated to exclude frozen raspberries.
Nutrition
Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg
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