Ingredients:

• 3/4 cups melted unsalted butter
• 1 cup brown sugar
• 1/4 cup caster sugar
• 1 egg + 1 egg yolk
• 2 teaspoons vanilla bean paste
• 2 cups plain all purpose flour
• 1/2 teaspoon bicarbonate soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped white chocolate chunks
• 1/2 cup unsalted macadamia pieces
• 1/2 cup frozen raspberries

Method:

1. Pre heat oven at 180C and line 2 sheet pans with baking paper
2. In a stand mixer with paddle attachment, combine melted butter, brown sugar, caster sugar. Beat for a couple of minutes on medium low speed.
3. Add egg, egg yolk & vanilla bean paste until well mixed.
4. Sift in flour, bicarbonate soda, baking powder and salt, and mix until just combined and no flour streak remain.
5. Fold in white chocolate chunks, macadamia, and frozen raspberries until evenly distributed.
6. Use an ice cream scoop and place dough balls 2 inches apart on baking pans.
7. Bake for 13-15minutes (just until edges are golden brown)
8. Allow to cool on pan for 10 minutes before transferring to a cooling rack.
9. Allow to cool slightly before eating

Tips/Substitutions:

• • Can be frozen in an airtight container for up to 3 months
  • Keep in an airtight container for 3-4 days

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