Raspberry & White Chocolate Chip Cookies

Ingredients:

  • 200g softened butter
  • 130g light brown sugar
  • 100g white sugar
  • 3/4tsp vanilla extract
  • 1 egg
  • 1tsp baking soda
  • 1tsp salt
  • 340g plain flour
  • 140g white chocolate
  • 90g raspberry

Equipment:

  • Electric mixer
  • Baking tray
  • Sieve
  • Mixing bowls
  • Spatula/wooden spoon

Prep time:

20mins

Cooking time:

12mins

Steps:

  1. Preheat the oven to 180°C.
  2. Use an electric mixer to beat 200g of softened butter with 130g of light brown sugar and 100g of white sugar until it is pale in colour.
  3. Add 3/4tsp of vanilla extract and an egg, mix well.
  4. Sieve 1tsp of baking soda, 1tsp of salt and 340g of plain flour into the batter, mix using a spatula or a wooden spoon.
  5. Chop 140g of white chocolate and add to the dough, mix well.
  6. Add 90g of raspberry to the dough, mix well.
  7. Use a cookie scoop or your hands to form smaller balls of dough, place the dough onto a baking tray lined with baking paper and bake at 180°C for 12mins.
Tips
  • White chocolate chips can be used instead to avoid the need to chop white chocolate bar into smaller pieces.
  • To quickly soften butter, fill a glass with boiling water to heat the glass. Then remove the water and invert the glass to cover the butter, wait for roughly 8 minutes for the butter to soften.
  • Ensure that the raspberries are not wet as this can significantly impact the consistency of the dough. If you washed the raspberries right before making the cookies, dry them first before mixing them into the dough. Alternatively, wash the raspberries beforehand and wait for them to dry.