These giant soft cookies are about the size of a man’s fist and are made from the most successful cookie batter, generously studded with chocolate and raspberries. I am finding multiple uses for my freeze-dried raspberries, and this is one of the best.The dough will yield about 16 giant cookies, but the best thing is, after a stint in the refrigerator, the cookie log is sliced, at which point you can bake off as many as you want, and freeze the rest. Defrost the frozen cookie at room temperature whenever the mood strikes and bake anything from one single cookie to several.
1 cup brown sugar
1 cup white sugar
1 cup heaped butter, softened
1 Tbsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1 Tbsp corn flour
1 tsp salt
300g chocolate, roughly chopped
3/4 cup freeze dried raspberries, roughly broken up
Cream together butter and sugars until fluffy.
Add vanilla and eggs and mix until incorporated.
Add the flour, baking soda, corn flour and salt; mix until a dense batter is formed.
Stir in the chocolate and raspberries until distributed evenly.
Empty the patter onto a large sheet of clingflim and roll into a fat sausage; refrigerate overnight.
Preheat oven to 370F.
Cut off a few slices from the refrigerated cookie roll, about an inch thick and roll into a cookie shape.
Place on a parchment lined baking sheet and bake for 10-12 minutes, until they get brown around the edges.
Cool on the baking sheet for ten minutes.
Delicious served warm or room temperature.
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