I started making these in a quest to mimic the subway-style raspberry cheesecake cookies which, let’s face it, are goddamn delicious.
The trick with these is to keep them cold. I cannot stress that enough. It’s a pretty wet dough, due to the fresh raspberries, so you want it really cold so they don’t spread into one big splodge in the oven.
Makes 14 cookies
- 250g unsalted butter
- 130g caster sugar
- 130g light soft brown sugar
- 1 free-range egg
- 1 free-range egg yolk
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 340g plain flour
- 150g milkybar
- half a punnet of fresh raspberries (75g)
- Place the butter and two sugars in a large bowl and beat with an electric whisk until creamy. Add the whole egg and the extra yolk, then beat again until combined.
- Add the flour, salt and bicarbonate of soda and mix it in with your hands.
- Chop the chocolate and the raspberries up into small chunks and add to the dough. Mix again with your hands, but not too much otherwise the raspberries will make the dough too wet. The dough should just be sticky, not slimey. If it gets a bit too slimey then add a good sprinkling of flour.
- Take a small tablespoon of the mixture and roll it up into a ball the size of a golf ball. Place on a baking tray lined with baking paper. Continue until the mixture is used up, then cover in clingfilm and refrigerate for around 20 mins.
- Pre-heat the oven to 180ºC and line two or three large baking trays with baking paper. Add about 6 dough balls to each baking tray, leaving a good gap between them. If you don’t have three baking trays you’ll probably have to bake the cookies in batches. In that case, leave the remaining dough balls in the fridge until you need them and cool the hot baking trays down with cold water before you put the dough balls on them.
- Bake the cookies for 13 minutes, or until a light golden colour. Then cool on a baking tray.