Berry & chocolate loaded cookies
Cookies have been my go-to bake since my kids were little. I have to hide the delicious dough from them, or there won’t be anything left for baking! Crisp on the outside and chewy in the centre, these chocolate chip cookies are huge, which adds to the fun, and they’re sandwiched with a tart berry jam and white chocolate filling. I don’t do cookies by halves, as you can tell, which is probably why my kids love them so much!
MAKES 13-14 PREP 40 mins plus 1 hr chilling COOK 30 mins EASY V 250g unsalted butter, softened 200g light brown soft sugar 100g golden caster sugar
1 medium egg, plus 1 yolk (freeze the
leftover white for another recipe) 1 tsp almond extract
1 tsp vanilla extract
400g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp fine salt
150g milk chocolate, chopped,
or chocolate chips
For the filling
250g seedless raspberry jam 150g white chocolate, finely grated 1 Put the butter and both sugars in a large bowl and whisk using electric beaters until light and fluffy. Add the whole egg and egg yolk, then mix thoroughly, scraping down the sides of the bowl to make sure everything is combined. Add the almond and vanilla extracts, and mix to combine. 2 Tip in the flour, baking powder, bicarbonate and salt, and mix until it forms a dough. Keep mixing until
you don’t have any more pockets of flour. Knead in the chocolate chips. 3 Heat the oven to 180C/160C fan/ gas 4. Divide the mixture into 26-28 equal balls of around 40g each. Arrange on a large baking tray and leave to chill for at least 1 hr in the fridge. Can be made a day ahead and chilled overnight. Line two baking trays with baking parchment and arrange the cookies on them, leaving 5cm space between each so they can spread. Bake one tray of cookies on the top shelf for about 15-17 mins until crisp and golden, then remove from the oven and bake the second tray. Leave to cool completely on the trays.
4 To make the filling, put the jam in a bowl with the finely grated white chocolate and mix well to combine. 5 Once the cookies are cool, you’re ready to sandwich them. Top the flat side of each with a thin layer of the jam filling, then sandwich with another. You should have 13-14 cookie sandwiches in total. If you have time, chill for a further 30 mins for the filling to set, then serve.
PER SERVING (13) 533 kcals • fat 24g • saturates 15g • carbs 72g • sugars 48g • fibre 1g • protein 6g • salt 0.6g