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.
- 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