Directions

1. Add your white chocolate to the mixing bowl and chop the chocolate for 10 seconds / speed 6. Remove from the mixing bowl and reserve for later. Clean out the mixing bowl.

2. Cream the butter and sugar. Beat for 2 minutes / speed 4. Scrape down the sides of the bowl.

3. Remove the measuring cup and blend again for 1 minute / speed 4. Break your eggs into a small bowl then add your vanilla and mix together. While the whisk is spinning, slowly and carefully add the egg and vanilla through the top hole after you have pressed start.

4. Add the flour, chocolate and raspberry to the mixing bowl and mix with the measuring cup inserted for 30 seconds / speed 3 / stir.

5. Preheat your oven to 180°C / 360°F. Divide the cookie dough into 8 and spread them across a baking tray lined with parchment paper. Bake for 15 minutes until golden brown.

6. Enjoy your cookies! For a chewier cookie, reduce the baking time to 12 minutes.