Chunky cookies made with freeze dried raspberries, pistachios and caramelised white chocolate. These cookies have a soft middle and crispy outside.
- 410g plain flour
- 10g baking powder
- 6g fine salt
- 1 tbsp vanilla extract
- 20g freeze dried raspberries
- 50g pistachios
- 140g white chocolate
- 140g caramelised white chocolate (see notes)
- 190 cold, unsalted butter
- 80 caster sugar
- 100g light brown sugar
- 120g eggs (roughly 2 large)
- 100g white chocolate
- 1 tbsp freeze dried raspberries
- 1 tbsp silvered pistachios (you can use chopped pistachios)
- In a bowl of a standing mixer, beat together the sugars and cold butter until combined (you are not trying to get any air into the mix).
- Add the freeze dried raspberries, pistachios and both the white chocolate and caramelised white chocolate, mix until combined.
- In a separate bowl, mix together the flour, salt and baking powder. Add the dry’s to the butter mixture and beat until you have a sandy-textured flour mix.
- In a separate bowl, beat the eggs with the vanilla. With the mixer on low, gently pour in the eggs and continue to beat till the dough comes together.
- Weigh the dough into 100g portions and roll into balls, you should have 12 cookie balls. Refrigerate for 4 hrs.
- Pre-heat the oven to 170c fan or 190 oven and place 2 baking sheets lined with baking paper or silicone mats into the oven.
- Remove the dough balls from the fridge and place straight onto the hot oven trays, spaced apart. Bake for 14-16 mins until the cookies are golden brown. They will have some height to them and spread slightly. Remove from the oven and allow to cool fully.
- Melt 70g white chocolate and dip 1/4 of the cookie into the melted chocolate and place back onto the tray. Repeat for all the cookies.
- Sprinkle over more freeze dried raspberries and silvered pistachios.
- Allow the chocolate to set and enjoy!
Making caramelised white chocolate can be very quick and easy (usually you do this in the oven, over 1-1.5hrs – who has time for that?). Take an amount of white chocolate and put it into a microwave safe bowl. Melt fully and stir; I put my microwave on 600 watts. Microwave for 30-45 seconds and stir. Repeat several times until you have the desired colour and caramelisation. You will notice the chocolate goes very stiff, lumpy and grainy, this is absolutely fine, just stir very well before melting again. Once finished, pour onto a tray, leave to cool, chop up and store in a sealed bag/container.
Once the cookie dough balls are made, you can leave them in the fridge for up to 3 days before baking, or freeze them for up to 1 month – bake from frozen, just add an extra 3 or 4 minutes onto the baking time.
The baked and decorated cookies will keep for 3-4 days in an airtight container or individually wrapped in cling film.
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