Cook Like A Chef30 Minutes

Molten raspberry and white chocolate cookie dough with ice cream

Name: Molten raspberry and white chocolate cookie dough with ice cream
Total time: 30 min
Yield: 6 servings
Ingredients: 180g soft unsalted butter (plus extra for brushing); 180g caster sugar; 1 tbsp vanilla bean paste; 1 large egg; 230g plain flour; ½ tsp bicarbonate of soda; 120g white chocolate, chopped; 120g frozen raspberries; Vanilla ice cream, to serve

Mark MoriartyFrom the series · Cook Like A Chef

30 min totalServes 6Easy

Time30 min

Serves6

SkillEasy

ShowCook Like A Chef

Method

Preheat your oven to 180c, lightly brush a small pan or round dish with butter (6 inches in diameter)

In a mixer, add the butter, vanilla bean paste and sugar and mix for 2 mins using a paddle attachment. Next add the egg and incorporate.

Mix the flour and bicarbonate and fold this through the mix evenly. Finally, fold through the white chocolate and frozen raspberries and get the dough into your pre lined pan or dish.

Bake for 20mins until crispy on top and soft throughout. Serve warm with vanilla ice cream

Cook's notes

The magic is in the underbake. Twenty minutes gives you crisp edges and a soft, molten centre; leave it much longer and it sets into a (still lovely) cake rather than something you can spoon. Pull it when the top is golden but the middle still has a gentle wobble.
Use the frozen raspberries straight from the freezer, not defrosted. They hold their shape in the batter and bleed less, so you get distinct tart pockets instead of uniformly pink dough.
Cream the butter, sugar and vanilla properly — a full two minutes — before the egg goes in. That's what gives the cookie its lift and its chew.
Fold the flour through just until it disappears. Overworking the dough at this stage is what makes a cookie tough.
Bring it to the table in the pan it baked in. It carries on cooking a little off the heat, so serve it while the centre is still soft.

Serve with A scoop of good vanilla ice cream is non-negotiable — the cold against the warm, molten dough is the whole point. A drizzle of extra melted white chocolate or a scatter of fresh raspberries if you're feeling fancy.

Make ahead & storage Best eaten warm, the day it's baked. Leftovers keep in the fridge for two to three days and are surprisingly good cold, or warm a portion for 15 to 20 seconds in the microwave to bring back the softness. You can make the raw dough a few hours ahead and keep it chilled, then bake it to order.

30 Minutes

Recipe by Mark Moriarty · From the series Cook Like A Chef · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

625kcal

7gprotein

74gcarbs

34gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

From the cookbook

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