1. Preheat the oven to 180◦C, (160◦C for fan ovens), Gas Mark 4.
2. In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour and then work in the chocolate.
3. Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and squash the dough back into a rough ball. Repeat with the remaining dough.
4. Place onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft. Leave to cool slightly and set before transferring to a cooling rack.
TIPS: You can freeze the dough complete with raspberries and chocolate in small mounds ready for baking straight from frozen! Or keep the dough plain and refrigerate for a week or so.
Recipe courtesy of Carnation