Raspberry white chocolate chunk cookies

ingredients

225g unsalted butter melted and cooled

200g light brown sugar

150g caster sugar

2 large egg

2 large egg yolks

2 tsp of vanilla extract

350g plain flour

3/4 tsp bicarb of soda

3/4 tsp baking powder

340g chocolate 1/2 white, 1/2 milk

Few extra white chocolate chunks for the tops of the cookies, I use Lindt chocolate chunks they’re so good!

100g freeze-dried raspberries to garnish

1/2 teaspoon of cracked sea salt (optional) to sprinkle on top.

Method:

Preheat the oven to 170 degrees and lightly grease a baking tray and add baking paper.

Melt the butter until browned, let cool

Add both sugars to cooled butter and whisk

Add whole eggs and yolks one at a time and whisk.

Add vanilla

In a separate bowl whisk dry ingredients together then add to your wet mix, using a smooth mix until just combines

Roughly chop chocolate until chunks, this doesn’t have to be perfect. I prefer a more rustic-looking cookie.

Fold in the chocolate until evenly incorporated.

Chill the dough for 1 hour.

Roll each cookie, I weigh mine at 50g but if you prefer just roll 2 tbs of cookie mix, working them into a ball shape.

Place rolled balls onto your baking tray.

Place them 3 cm apart.

Bake cookies for 9 minutes, tap the tray slightly on the oven door, to release air from the cookies (they will deflate slightly) then place them back in the oven for the remaining 4 minutes.

Remove the cookies from the oven they should be golden brown with a crisp edge.

Place a few more chocolate chunks on top of the freshly baked cookies and allow them to melt slightly whilst the cookies are cooling.

Once slightly cooled add sea salt and dried raspberries.

Eat and enjoy.

with love

The ultimate chocolate chunk cookie with salt and dried raspberries