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 centre.
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!
Roasted hazelnuts and dark chocolate
3 tbsp cocoa mixed into plain dough with white and dark chocolate chunks added at the end
Dried cranberries and macadamia nuts
Ripple in some Carnation Caramel and add some chopped stem ginger
Orange zest, raisins and cinnamon
Make perfect cookies every time with our How to make cookies guide!
Brilliant recipe, fairly easy to prepare and taste yummy. I would suggest chopping up raspberries before adding them to the cookies, and sprinkling some sugar over the top of them (if out of season) as they can be a little bitter. I also used a bit more chocolate as that is the way I prefer them. It is also worth remembering that these cookies expand while they are cooking so be wary of how close together you put them on the tray - 17 Jan 2012
THESE ARE AMAZING ! I didn't use raspberries, just white and milk chocolate. SO delicious. - 23 Aug 2011
Fantastic soft, chewy cookies, with sweet chunks of choolate and sharp raspberries. Better than any store bought I've had! - 23 Mar 2011