If you are after some ridiculously thick and chewy cookies that are loaded with white chocolate chunks and free-dried raspberries, then look no further!
Max and I have been spending an unholy amount of money on the Sainsbury’s Taste the Difference version of these cookies (these ones to be precise if you’re not a baker and just want a delightful fast fix) and I decided to change my usual cookie recipe around a bit to cater for some white chocolate and raspberry additions that I could bake at home. It is the most delicious combination of flavours and let’s be honest, something that you can’t really go wrong with, especially when stuffed into a cookie!
These cookies are thick, chewy, infused with vanilla essence and loaded with white chocolate chunks and freeze-dried raspberries, every bite is bursting with flavour.
The recipe below should make enough for 18 cookies but if you’re a cookie batter fiend, then expect to make less (I only managed to make 12 cookies with what was left after extensive taste testing).
250g plain flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp cornflour
1/4 tsp salt
115g melted unsalted butter
150g light brown sugar
50g caster sugar (you can also use granulated but the cookies may end up a bit granier)
1 large egg
2 tsp vanilla extract
175g white chocolate chunks
25g free-dried crushed raspberries
- Preheat the oven to 160C (fan oven), and line a baking tray with parchment paper. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- Whisk together the melted butter and sugar until combined. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients bit by bit, and mix until just combined. Fold in the chocolate chips and raspberries.
- Roll the dough into golf ball sized balls, and place onto the prepared baking tray. Bake for 14 – 16 minutes.
- Allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.
The cookies will stay fresh if you keep them in an airtight container at room temperature for up to a week but if you can live with them in your house for a week without demolishing them all, then I applaud you.
You could also make the cookie dough, store it in the fridge and cook the cookies batch by batch as you feel like it. Cookie dough will last in the fridge for up to 5 days or in the freezer for up to 3 months. Cookie dough is fine to cook from frozen, it actually works really well as the cookies end up super thick and gooey due to spending the first few minutes in the oven defrosting and holding their shape much better. Just make sure you roll it into balls before it goes in the freezer, unless you want a raw mega cookie!