This could arguably be the best cookie dough you will ever make. The secret is adding the condensed milk, which gives you the most wonderful texture, crisp outside and a soft centre.
Ingredients
- 225 g unsalted butter, softened
- 225 g caster sugar
- 170 g Carnation Condensed Milk
- 350 g self-raising flour
- 150 g white chocolate, chopped
- 175 g raspberries
Instructions
- Preheat the oven to 180C 350F Gas Mark 4.
- Cream the butter and sugar until pale in a large bowl and then stir in the condensed milk.
- Sift in the flour and then work into a soft dough with your hands. Mix in the chocolate.
- Take a small handful of dough and flatten it with your fingers.
- Place 2-3 raspberries into the centre of the cookie and fold over the sides of the dough to encase the raspberries. Repeat with the remaining dough.
- Place onto parchment-lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft.
- Allow the cookies to cool slightly and set them before transferring to a cooling rack.
- The dough without the raspberries will keep in the fridge for 2-3 days or about 1 month in the freezer - freeze in small, slightly flattened chunks and bake as required!
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Nutrition Facts
Raspberry and White Chocolate Chunk Cookies
Amount per Serving
Calories
1276
% Daily Value*
Fat
59
g
91
%
Saturated Fat
36
g
225
%
Cholesterol
129
mg
43
%
Sodium
100
mg
4
%
Potassium
275
mg
8
%
Carbohydrates
173
g
58
%
Fiber
5
g
21
%
Sugar
106
g
118
%
Protein
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.
