Raspberry and White Chocolate Chip Cookies
A delicious variation on the classic choc-chip cookie. Raspberry and white chocolate chip cookies are quick and easy to make and taste divine.
Servings: 18 large cookies
Calories: 128kcal
Ingredients
- 150 g butter softened (5oz)
- 150 g golden caster sugar (5oz)
- 1 large egg
- 1 teaspoon vanilla extract
- 100 g white chocolate chips (4oz)
- 3 tablespoon freeze-dried raspberries
- 200 g plain flour (7oz)
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Line or lightly grease two baking sheets.
- Beat the butter and sugar together until pale and fluffy. Beat in the egg followed by the vanillla extract.
- Add the white chocolate chips and raspberries and beat to combine. Sift in the flour and baking powder and beat until well combined.
- Place round tablespoons of the mixture onto the baking sheets, leaving plenty of space around each one for them to spread. Flatten each one slightly with the back of a spoon.
- Bake for 10 – 12 minutes until pale golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Equipment
two large baking sheetsStore
In an airtight container for up to 1 week. Freeze for up to 2 monthsNutrition
Serving: 1cookie | Calories: 128kcal