White chocolate, pistachio and raspberry cookies

• 125gr unsalted butter, softened
• 150gr granulated sugar 
• 1 egg
• 200gr all purpose flour
• 1tsp baking powder
• 1/4tsp salt
• 1tsp vanilla
• 80gr peeled pistachios
• 100gr white chocolate chips + 20gr extra
• 15 fresh raspberries
• Freeze-dried raspberries for decoration

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1. In a dry pan over medium heat, toast your pistachios until lightly toasted. Roughly chop the pistachios and set aside to cool
2. Using a hand mixer or standing mixer, beat your butter and sugar until pale and fluffy (about 5-10 minutes)
3. Once beaten, add your egg & vanilla and mix until the egg is fully incorporated
4. Sift in your flour, baking powder and salt and fold this into your batter
5. Halfway through mixing, add your white chocolate chips and pistachios. Mix again until a crumbly dough. Be careful not to overmix! Overmixing will cause your cookies to spread too much, resulting in a thin and crispy cookie
6. Scoop your cookie dough into balls and place them on a parchment paper-lined baking tray. I like to use an ice-cream scoop for this
7. Divide the extra 20gr of white chocolate on top of your cookie dough balls
8. Chill your cookie dough in the fridge for at least 2 hours or preferably overnight
9. Preheat your oven to 175C
10. Bake your cookies in the middle of the oven for 10 minutes. Take them out of the oven, divide your raspberries over the cookies and bake for another 5-10 minutes or until the edges are starting to brown
11. Take your cookies out of the oven and let them cool completely. The cookies will continue baking after they have come out the oven, so be patient here
12. Decorate your cookies with freeze-dried raspberries & chopped pistachio and enjoy!

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