Combine flour and cocoa; gradually add to creamed mixture and mix well.
Preheat your oven to 200°C/400°F (180°C/350°F if you're using a fan or convection oven). In a medium-sized bowl whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, whisk together the melted butter and granulated sugar until fully combined.
Step 3 Cream together the room temperature butter and both sugars until pale and fluffy. These big, bakery-style white chocolate raspberry cookies are bursting with sweet berries and chunks of white chocolate. Now fold in 2cups of the white chocolate chips and the freeze-dried raspberries.
In a separate bowl, cream the butter and sugar together until light and creamy - this will take about 2 minutes if you're using an electric mixer.
Combine together using a whisk or an electric hand mixer until paler in color.
Add in the vanilla, egg, and egg yolk.
STEP 6: Scoop the dough.
The mixture. 1/2 tsp salt.
STEP 3: Add the vanilla extract and eggs.
Preheat oven to 350 degrees.
These cookies spread quite a lot so I usually bake 5-6 per tray.
Chop raspberries into small pieces until you have about 1/3 cup.