September 04, 2016

We have been making Tanya Burrs cookies since the moment she uploaded the 'Baking White & Milk Chocolate Cookies!' video to her channel just over 2 years ago!
Since then, we have made quite a few variations from triple chocolate cookies to milkyway cookies. It's really easy to adjust the recipe to create your own unique, amazing cookie but these white chocolate and raspberry cookies are to die for and definitely the best so far!

The big chunks of white chocolate melt in your mouth and the raspberries give a fruity burst that is sweet but tangy! The cookies take around 12 minutes to cook so you will find yourself whipping them up whenever possible. We made some of our batch normal cookies and some chocolate and then the rest a marbled mixture of the two.

You can find the original recipe here or in her new Tanya Bakes book along with lots of other delicious recipes.

So here is how to make these incredible cookies that you won't be able to stop yourself making...

200g butter
300g caster sugar
1 large egg
325g self-raising flour
25g cocoa powder
350g white chocolate 
1 punnet of raspberries
a dash of milk (optional)

(If you were going to make just chocolate cookies rather than half normal then you should use 275g self-raising flour and 75g cocoa ) 

Preheat your oven to 200°C/180°C Fan/Gas mark 6. Line two/three trays with greaseproof paper.

Cream together the butter and sugar, then crack in the egg and beat until smooth.

Add the dry ingredients. If your dough is looking too dry at this stage add in a splash of milk.

Split your dough into half and add the cocoa powder to one half, mix until combined.

Break up the chocolate, and add this and your raspberries to the mixture. 

Divide the dough into balls (around golf ball sized); we made 4 normal, 4 chocolate and 4 marbled cookies. Remember that the cookies will spread, so leave plenty of space between each ball. 

Bake in the oven for 11-13 minutes. You will probably think that they are not done at this point because they can be quite soft but take them out anyway and believe in the recipe. Leave them on the trays to cool, they are quite difficult to move while they're still warm and gooey. 

If you just cant wait for them to cool, which is usually the case for us, these cookies are incredible still warm! The chocolate is still melted and the insides of the cookie is delightfully warm and gooey! 

The only thing left to do is grab a cup of tea and enjoy these heavenly cookies! 

We adore Tanya's original recipe and it will always be a favourite in our house, but sometimes we like to mix things up a bit! The raspberries are a delicious fruity addition and the marbled cookies are to die for!

Thank you very much for reading this post!
We love making these cookies and thought that it was about time for you to try them too.
What kind of combinations would you like to try?
Let us know and tag us in a photo if you give them a try because we would love to see!
See you soon,
Love, Antonia and Imogen x

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