10-15 min bake
Cook
8
Servings
Serves 8
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10-15 min bake
Cook Time
Intermediate
Difficulty
8
Servings
In a large mixing bowl, add the chopped cubed butter and whisk until slightly creamy. Add the caster sugar and light brown sugar, then whisk together until well combined and fluffy.
Add the eggs, vanilla extract, baking powder, baking soda, and salt. Whisk until fully incorporated.
Add chopped white chocolate chunks and freeze-dried raspberries, mix gently.
Add the flour. Gently mix until just combined — do not overmix.
Portion the dough into 90g balls.
Cling wrap each cookie dough ball and place in the freezer for at least 1 hour (or overnight for best results).
Preheat oven to 175-180°C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centre remains soft.
Remove from the oven, decorate, and let set for 15-20 minutes before serving.
Store any extra dough balls in an airtight container or freezer bag and freeze for later — bake straight from frozen whenever a craving hits.
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