Strawberry and White Chocolate Cookies
Extra thick chewy cookies with white chocolate chips and freeze-dried raspberries
Ingredients
- 400 g Plain flour
- 200 g Butter Softened
- 150 g Light Brown sugar
- 50 g Granulated sugar
- 20 g Cornflour
- 2 Medium Free-Range eggs
- 1.5 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 200 g White chocolate chips or chunks
- 25 g Freeze-dried raspberries Available from Lakeland and some supermarkets
- 1 tsp Vanilla extract or Vanilla bean paste
Instructions
- In a bowl, mix together the sugars and butter until just combined.
- In a separate bowl, add the flours, bicarbonate of soda and baking powder. Whisk until thoroughly combined. Add this to the butter and sugar along with the eggs and vanilla and mix together for around 20-30 seconds.
- Add the chocolate chips/chunks and the freeze-dried raspberries and mix until combined.
- Weigh out the dough into around 9 pieces, each weighing around 125g-130g. Smooth each piece of dough into a ball and refrigerate for 1-2 hours.
- Preheat the oven to 200C/180C Fan. Place 4-5 cookies on a large lined baking tray and bake in the centre of the oven for 12-18 minutes until slightly golden.
- When baked, leave the cookies to cool for at least 30 minutes as they will continue to cook while they cool. Enjoy!
Notes
You can substitute the cornflour for plain flour
You can use White chocolate chips or chopped White chocolate
Freeze-dried raspberries can be found in Lakeland and in some supermarkets. I buy mine online in bulk as it is more cost effective
Make sure you refrigerate the dough for at least 1 hour otherwise the cookies will spread too much and they won't be nice and thick!
You can leave the dough in the fridge for up to 2-3 days
The dough can be frozen into individual portions which is perfect if you don't want to make a whole batch!
If cooking from frozen, allow an extra 3-5 minutes baking time
All ovens vary, but these cookies take around 12-18 minutes to cook. They will be ready as soon as they start to get a slight golden colour
Leave to cool for at least 30 minutes as they will continue to cook and firm up as they cool
These cookies will keep for 2-3 days in an airtight container