Berry and chocolate cookies

• unsalted butter↗250g g

  softened

• soft light‑brown sugar↗200g g
• golden caster sugar↗100g g
• egg↗1 medium

  plus 1 yolk (freeze remaining egg white for another recipe)

• almond extract↗1 tsp tsp
• vanilla extract↗1 tsp tsp
• wheat flour↗400g g
• baking powder↗1 tsp tsp
• baking soda↗1 tsp tsp
• fine salt↗½ tsp tsp
• milk chocolate↗150g g

  chopped, or chocolate chips

• raspberry jam↗250g seedless g

  seedless

• white chocolate↗150g g

  finely grated

Step-by-step instructions

1. 1

   Place the butter and both sugars in a large bowl and beat with an electric mixer until light and fluffy. Add the whole egg and yolk, then mix thoroughly, scraping the sides of the bowl so everything combines well. Add the almond and vanilla extracts and mix.

2. 2

   Add the flour, leavening agent, baking soda and salt, and mix until a dough forms. Continue mixing until no flour lumps remain. Fold in the chocolate chips.

3. 3

   Preheat the oven to 180 °C/160 °C with fan/gas 4. Divide the dough into 26‑28 equal balls weighing about 40 g each. Place them on a large baking sheet and chill for at least 1 hour in the refrigerator. You can prepare a day ahead and leave them overnight. Line two trays with parchment and spread the cookies, leaving 5 cm space between them so they can spread. Bake one tray on the top rack for about 15‑17 minutes until crisp and golden, then remove and bake the second tray. Let the cookies cool completely on the trays.

4. 4

   For the filling, place the jam in a bowl with the finely grated white chocolate and mix well.

5. 5

   When the cookies have cooled, assemble them into sandwiches. Spread a thin layer of jam filling on the flat side of each cookie, then top with another cookie. This yields 13‑14 sandwiches. If you have time, chill for another 30 minutes for the filling to set, then serve.