Hullo again!
I have made so many of these over the last few months, and they all get eaten up very quickly, which is always a good sign! The recipe uses white chocolate and raspberries, but other great combinations are....
* white chocolate and dried cranberries
* dark chocolate and crystallised ginger
* milk chocolate with candied orange peel and some orange zest in the batter, and...
* (the classic) milk choc
Verdict: My quest for the perfect chocolate chip cookie is not quite over yet, but these are definitely close to the mark!
Tip: Bake them at 20 degrees less than the recipe says and for less time. Leave to cool on the baking trays, and they will be extra squidgy!
This recipe is from the Nestle Carnation (UK) recipe website.
Ingredients:
225g (8oz) unsalted butter, softened
225g (8oz) caster sugar
170g tube Carnation Condensed Milk
350g (12oz) self-raising flour
150g (5½oz) white chocolate, chopped
175g punnet raspberries
Directions:
0. Preheat the oven to 180ºC, 350ºF, Gas Mark 4 (* tip - set the oven to 150-60 degrees *)
1. In a large bowl, cream the butter and sugar, until pale and then stir in the condensed milk.
2. Sift in the flour and then work into a soft dough with your hands. Mix in the chocolate.
3. Take a small handful of dough and flatten with your fingers.
4. Place 2-3 raspberries into the centre of the cookie and fold over the sides of the dough to encase the raspberries.
5. Repeat with the remaining dough.
6. 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. (* tip - bake for only 10 or so minutes *)
7. Leave to cool slightly and set before transferring to a cooling rack.
The dough without the raspberries will keep in the fridge for 2-3 days or for about 1 month in the freezer - freeze in small slightly flattened chunks and bake as required!
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