After baking these brownies - I have been dreaming about baking white chocolate & raspberry (killer combination!) cookies for a few weeks now. Especially when I came across many great recipes and pictures of perfectly piled cookies with bottle of milk and a straw (how cool is that?), on Tastespotting and Foodgawker. To be honest with you many of these recipes contained enormous amount of sugar, like if there is already more than a bar of chocolate in them, why would I want to add another cup of sugar? Well, unless you use dark chocolate, different story than.
Have to admit as well that first time I made them I placed portions of dough too close to each other and I ended up with few cookies joined togather, disaster! Didn't look great at all! So in order to avoid that, you have to make proper spacing- 6 cm to be precise, second time around they turned out great! When they emerged from the oven I was very happy with the result - sweet enough (and no sugar added!), a bit gooey and chewy on the inside and nicely crisp on the outside. Raspberries nicely counteracted the sweetness of chocolate. I ate more than my fare share and my boyfriend and sister could not get enough of them either. I definitely gonna make some more before our september's holidays. It's bank holiday in Ireland this coming monday so we have few days off now. Happy weekend everyone!for 12-14 cookies:
- 100g flour
- 1/2 tsp baking powder
- 1/2 tsp soda
- 60g butter
- 100g white chocolate
- 1 egg
- 1/2 teaspoon vanilla extract
- 100g raspberries
- 100g white chocolate buttons
- pinch salt
Preheat oven to 180°C. In a bowl, whisk the flour, baking powder and salt together. Place chocolate in a saucepan and stir on a low heat, until the chocolate is melted and smooth. Set aside to cool slightly.
Using the mixer, cream the butter until it is light and fluffy, about 3 minutes. Add egg, beat well. Stir in the vanilla and the cooled melted chocolate. With the mixer on low, gradually add the dry ingredients, beating until everything comes together.
Portion the dough into balls, each about 1 heaping tablespoon, and spacing them about 2 inches apart. Press gently 2 raspberries and 2 chocolate buttons into the top of each ball of dough. Bake for 11-12 minutes, or until the edges of the cookies are set. Transfer the baking sheet to a wire rack and let the cookies cool. Serve with glass of milk!