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
- 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
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.
two large baking sheets
In an airtight container for up to 1 week. Freeze for up to 2 months
Serving: 1cookie | Calories: 128kcal