Recipe: My favourite cookies

This post has now been migrated to the new robbish food website, robbishfood.com - You can check out my Ultimate Choc Chop Cookie post & recipe over there!

As I have mentioned before, one of my favourite sweet combinations is raspberry and chocolate - whether it be milk, dark or white chocolate, it just seems to work so well for me, so unsurprisingly, if not controversially, my favourite cookies are white chocolate and raspberry.

I made them last week, as a sort of practice run for an upcoming birthday party for my youngest, but I am pretty tempted to just keep making them regularly. Although, I am the only one in the house who prefers them to normal chocolate chip cookies, but that probably works in my favour too, as it means more for me (or more likely they don't all get eaten whilst I am out at work).


They are pretty simple, and are actually my go to cookie recipe, but you can replace the raspberries and white choc with plain choc chunks or whatever your mood fancies.

Ingredients

• 170 grams unsalted butter
• 250 grams plain flour
• 1 egg
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 100 grams granulated sugar
• 160 grams light brown sugar
• 200 grams white choc chunks
• 10 grams freeze dried raspberries

Method

Preheat oven to 160 degrees. Makes about 15-25 cookies, depending on the size you go for

1. Mix the flour, oats, salt and bicarbonate of soda together in a bowl
   
   
2. Add the sugars and butter in a bowl (ideally of a freestanding mixer, but whatever) and mix well - for a few minutes with the paddle attachment if you have one, but again, whatever. Just mix it well so it is smooth and well beaten
   
   
3. Add the egg and beat/mix again for a minute or so until well combined. Add the vanilla if using it.
   
   
4. Add the flour mixture and beat until combined and formed a cohesive dough. If you are using a free standing mixer, then increase the power slowly, as if you go straight in fast then you will get covered in flour. This has happened more than once to me.
   
   
5. Chuck in the choc chunks and raspberries and mix for another 30sec-1min
   
   
6. Wrap the the dough in clingfilm and stick it in the fridge to cool - probably an hour or so
   
   
7. Once cooled, chunk the dough into small fist size balls and place them equally spaced on a baking tray and cook for about 15minutes, or until  they have melted into cookie shapes and lightly browned.
   
   
8. Take them from the oven, let them cool for a bit