Finding: The aroma during baking was heavenly. I took more than 20 mins to crisp up the cookie and yet have to be careful not to burnt it.
I think adding fresh fruits to cookie is not really a good idea.
Nevertheless, raspberry and chocolate seems to be a perfect match. Will experiment with raspberry in cookie again but next time I will use dried form.
What you need:
227g butter, room temperature
150g castor sugar (will reduce this by 20g next time)
200g brown sugar
½ tsp salt
2 tsp vanilla extract
313g plain flour
½ tsp of baking soda
½ tsp of baking powder
130g white chocolate chip
130g milk chocolate chip
1/2 cup raspberry
Preheat oven to 180°C.
Cream the butter and sugars until light and fluffy.
Add eggs, vanilla, almon extracts and mix well.
Add in dry ingredients and mix to combined.
Add in chocolate chips.
Break cookie dough into pieces and scatter raspberries. Distribute them as light as possible in order not to squash the raspberries.
Scoop out cookie dough with ice cream scoop,
Bake for 12 0 15 mins or until golden brown.
Cool on rack.