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1
Preheat the oven to 180u00b0C (350u00b0F) and line 2 baking trays. Depending on your cookie size, this will make 12-16 cookies.
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2
If your raspberries are frozen, place them in a bowl to thaw slightly about 20 minutes before you need them. It is best to use semi-thawed ones as they keep their shape better when you mix them into the dough and you don't just get a mashed mess.
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3
Melt the butter on a low heat in a small saucepan. Place the butter in a large bowl or the bowl of your stand mixer and add the sugars. Mix until combined. Add in the vanilla extract, bicarb, egg and flour and mix until combined. Don't be tempted to overmix, it will be quite a stiff dough.
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4
Add the white chocolate chips and fold in with wooden spoon or a spatula until evenly distributed. Add in the raspberries and repeat until combined.
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5
Using an ice cream scoop, scoop out the dough and place on your baking trays. (My cookie scoop is pretty big. I'm still looking for a smaller one, but who cares if they have big cookies?) With the back of a spoon, gently press down on the cookies so they flatten better when baking (and they don't roll off the tray on the way to the oven. Eeek, disaster!).
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6
Place in the oven for 10-12 minutes. Mine took about 18 minutes as they were big. Cookies are done when they are slightly cracked on top but still look soft in the middle.
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7
Leave to cool on the baking tray for a couple of minutes before transferring to a wire rack to cool completely.
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8
Will keep in an airtight container for 3-4 days.
