Raspberry and White Chocolate Chunk Cookies

This could arguably be the best ever 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

1. 1

   Preheat the oven to 180°C, 350°F, Gas Mark 4.
   
   In a large bowl, cream the butter and sugar, until pale 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 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.
   
   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!