I decided to bake some slightly healthier cookies than my usual double chocolate sugar calorie explosion and came up with a nice, very simple recipe for raisin and milk chocolate chip cookies!
- 225g softened unsalted butter
- 140g golden caster sugar
- 1 egg
- 280g plain all-purpose flour
- 2 tsp vanilla extract
- Splash of milk
- Pinch of salt
- 100g milk chocolate (cut into small chunks)
- 100g raisins or sultanas
- Pre-heat the oven to 180C and line a baking tray with baking parchment.
- Cream together the butter and sugar in a mixer until pale and fluffy.
- Add the egg yolk and mix well, then include the vanilla extract.
- Mix in the dry ingredients, sifting in the flour in 3 stages to make the mixing process easier. Add a splash of milk to loosen the dough if it becomes too dry and difficult to mix.
- Using a lower setting on the mixer, add in the milk chocolate chunks and raisins, making sure that they’re evenly distributed throughout the dough.
- Once you’ve got your dough (try not to eat all of it raw like I do!), spoon medium sized round dollops onto the tray, spacing them evenly apart as they’ll spread when they’re baking.
- Bake in the centre of the heated oven for around 15 minutes, until they start to turn golden around the edges.
- Leave to cool for 5 minutes on the tray before transferring onto a wire rack, then store in an airtight container for up to 5 days- if you can stand to ration them for that long!
These cookies are so gorgeously moist and crumbly at the same time- completely more-ish and delicious. They’re the perfect accompaniment to any afternoon tea and the raisins definitely make this recipe feel a lot healthier than it probably is; I didn’t feel guilty for eating two while writing this post in the slightest!
Happy Hump Day!