Raspberry and White Chocolate Chunk Cookies
This mouth-watering recipe is ready in just 43 minutes and the ingredients detailed below can serve up to 30 people.
Ingredients
Method
1. Preheat the oven to 180?C, (160?C for fan ovens), Gas Mark 4.
2. In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour and then work in the chocolate.
3. Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and squash the dough back into a rough ball. Repeat with the remaining dough.
4. Place onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft. Leave to cool slightly and set before transferring to a cooling rack.
TIPS: You can freeze the dough complete with raspberries and chocolate in small mounds ready for baking straight from frozen! Or keep the dough plain and refrigerate for a week or so.
Recipe courtesy of Carnation
