125g frozen raspberries

180g melted, unsalted butter

170g white chocolate chips

125g granulated sugar

50g brown sugar
240g flour
1 whole egg
2 tsp vanilla extract
1 tsp baking soda
a pinch of salt

METHOD. Preheat the oven to 180°C. In a large bowl, mix the melted butter, brown sugar, and white sugar together. Add the egg and vanilla extract, and mix until well combined. In a separate bowl, combine the flour, salt, and baking soda. Gradually add the dry mixture to the wet mixture, beating well to ensure thorough mixing. Fold in the chocolate and the frozen raspberries. Using an ice cream scoop, scoop dough balls onto a baking tray lined with parchment paper. Bake the cookies for approximately 10 minutes, or until the edges turn golden. Allow the cookies to cool before enjoying!