Delicious chewy cookies with white chocolate chunks. Perfect for a treat or serve warm with ice cream for a simple pudding.
Makes: 20 to 24
- 150g fresh or frozen raspberries
- 150g soft butter
- 75g golden caster sugar
- 75g light brown sugar
- 1 egg
- ½ teaspoon vanilla paste or extract
- 225g plain flour
- ½ teaspoon bicarbonate of soda
- 150g white chocolate chunks
- Weigh out the raspberries if using frozen ones and set aside for 10-15 minutes to defrost slightly.
- Set the oven to the fanned function and set the temperature to 190°.
- Prepare 2 large baking sheets and line with baking paper.
- Place the soft butter and both sugars in a mixing bowl and beat until creamy.
- Add the egg and vanilla and beat again.
- Stir in the flour and bicarbonate of soda with a wooden spoon until combined.
- Stir through the white chocolate chunks and then the raspberries, allowing them to crush slightly.
- Divide the dough into two and use one half to make around 10-12 golf ball-sized scoops of mixture. Space the balls well apart on the trays and then flatten each ball slightly.
- Bake for 12-15 minutes until golden brown at the edges and still very slightly soft in the centre. Leave to cool on the tray for 5 minutes before transferring to a cooling rack. The cookies will firm up as they cool.
- Enjoy warm with ice cream!
This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.