How it's done
This recipe actually turns out around 26 cookies so you'll be in the good books for ages until they run out. Don't say I never give you anything.
- 250g unsalted butter (soft, at room temperature)
- 130g light brown sugar
- 130g caster sugar
- 1 egg
- 1 egg yolk
- Pinch of salt
- Teaspoon of bi-carbonate of soda
- 340g plain flour
- 100g white chocolate chunks
- Some fresh raspberries
First things first. Cube up the butter and stick in a bowl with the two sugars. Use a hand mixer, table top mixer or just your brute strength to combine until creamy. Add the egg and egg yolk (if you've never separated a yolk from the white, the easiest way I find is to break an egg gently into your hand over the sink and then just spread your fingers a little to let the white run through them). Beat this together before adding the flour, salt and bi-carb. At this point it will start to get tougher to mix which is what you want - the mixture is turning into a cookie dough. Slice some fresh raspberries in half (not too many otherwise the mixture will end up too wet), and add them with the chocolate chunks. Mix this together before covering and sticking in the fridge for 45 minutes to chill.
Get the oven on to 180C or 160C if it's a fancy fan one. Lay some baking powder out on some baking trays (if you have none like me, just use some butter to grease the trays first). Then just take a tablespoon of mixture and roll into a ball. Place onto the tray and just push it down a little to flatten it a bit. Make sure you leave enough room around each one as they expand during cooking - you may have to do a number of batches to get through the whole mixture. That's it, just get them into the oven for 12 minutes or until they start to brown around the edges. When you get them out of the oven, leave them to cool on the tray for a few minutes before transferring to a wire rack to cool completely.