Cookies

Preheat the oven to 180 °C and line two baking trays with baking paper, leaving an overhang on two sides for easy removal.

Combine the melted butter, light brown sugar and granulated sugar in a large mixing bowl and whisk until smooth. Add the egg, egg yolk and vanilla extract, and whisk until well combined.

In a separate bowl, whisk together the cake flour, bicarbonate of soda and salt. Fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix. Fold in the white chocolate chips, followed by the halved raspberries, being careful not to break them up too much.

Dollop rounded portions of dough onto the prepared baking trays, leaving approximately 4 cm between each cookie to allow for spreading.

Bake for 12 minutes, or until the edges are lightly golden and the centres are puffed but still look slightly underbaked. The cookies will continue to cook as they cool.

To Finish

While the cookies are still warm, gently press 2–3 whole raspberries into the top of each cookie. Allow the cookies to cool on the trays for 5 minutes, then transfer them to a wire rack to cool completely.