Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line one or two baking trays with parchment
Beat together the butter and sugar. You can do this by hand or in a stand mixer with the paddle attachment. If you're doing it by hand you'll want to soften the butter first
Scrape down the sides of the bowl with a spatula then add the milk, flax seeds and cornflour and beat those in
Add the flour and baking powder and beat until just mixed in
Add in the chocolate and raspberries and gently beat or stir until they're combined. You want a soft, squidgy dough that holds together when you press it between your fingers
Roll the dough into roughly 20 golf ball sized balls, flattening them slightly before placing on your prepared tray(s). Space them apart as they do spread a little during baking
Bake for 15 minutes until slightly puffy. They well sink and harden once they cool so don't worry if they still feel quite soft as you take out of the oven
Leave to cool on the tray then store in an airtight container at room temperature
Notes
You can keep the chocolate buttons whole, use a chopped chocolate bar or even chocolate chips
I prefer my cookies chewy rather than crisp. If you prefer crisper cookies bake for an extra 3-5 minutes
Recipe by The Cook & Him at https://thecookandhim.com/recipes/white-chocolate-raspberry-cookies/