I make a lot of cookies, but these are the cookies that started it all. White chocolate and raspberry cookies are some of my favourite things in the world. I love the crispy outside and the chewy inside, the vanilla white chocolate and the sharp raspberry, the immense satisfaction you get after eating one. I make a lot of cookies, and the idea of the perfect white chocolate and raspberry cookie is why.
I first made these in 2012 only a month or so after I moved to London. I had to sign for my new flat and then take a tube all the way to Balham to hang out with my potential new friend Ashley. I had bought frozen raspberries, which leaked all over the chair at the lettings agents and my beautiful white dress. The raspberries were so wet they turned the dough pink, and I hadn’t yet cracked my perfect cookie recipe so they were entirely flat, dark brown and crispy. They were a total failure, basically, so I threw them away.
I know better, now.
These follow the same idea as my Kit Kat cookies – the secret ingredient is condensed milk, you start by making a cake rather than a cookie, and when you take them out of the oven you must let them solidify because they’re so gooey they will fizz and fall apart otherwise. But when they cool, they’re perfect. Caramelised on the outside, chewy on the inside. Just glorious. Perfect cookies.
And hurrah, hurrah, I finally realised how to get the raspberries in. Don’t mix them in the dough at all – make balls of dough, flatten them slightly, and nestle the raspberries on top. The dough will melt, the raspberries will sink in whilst retaining their shape, everyone will be happy. Especially the people eating the cookies.
These cookies are going to my workmates – they’re the first thing I will have baked for the new office, and I hope they go down well. The reason I made these cookies specifically rather than the multitude of other flavours I like was the show off the red chopping board they’re on. It’s from CreoGlass Design, who sent me a chopping board so I could make a beautiful recipe that would look good on it. I think the white and pink goes marvellously, don’t you?
Also, I have to say, the sparkles were totally not my idea. Lovely David at CreoGlass suggested the sparkles, and I’m so glad he did. Every time I’m chopping peppers for an omelette it’s like I’m having a little party in my kitchen. It makes me so happy every time.
Anyway, cookies. Make them for a party or a picnic, and love them as much as I do x
- 225g of soft unsalted butter
- 225g of caster sugar
- 200g of condensed milk
- 250g of self-raising flour
- 100g of plain flour
- 200g of white chocolate chunks
- 40 raspberries
- Preheat the oven to 180C/Gas Mark 4 and line two baking trays with baking parchment
- Cream the butter and sugar together like you're making a cake, then stir in the condensed milk Add the white chocolate chunks and sift in the flour. Stir everything together until you get a wet mix. Add a dash more condensed milk if you need to
- Take large tablespoons of this mix and put them, well spaced apart, on the baking tray. Flatten slightly and nestle a couple of raspberries into the surface
- Bake for 15 minutes, until they're just golden at the edges.
- Leave to cool for ten minutes on the tray, then move to a wire rack to cool completely. Repeat until you run out of dough.