• Line two baking trays with parchment paper and set them aside. Preheat the oven to 180C/350F.
• In the bowl of a stand mixer or a large mixing bowl, cream together the butter and sugars until smooth and slightly paler in colour. Add in the vanilla and mix through. Sift the flour, cocoa powder, cornflour, baking powder, bicarbonate of soda (baking soda) and salt into the mixing bowl. Beat together until the mixture resembles coarse wet chocolatey sand.
• Tip in the beaten egg and mix until just combined and the mixture is starting to form large clumps of cookie dough. Finally, add in the white and ruby chocolate chips and the freeze dried raspberries and gently fold through to disperse evenly.
• Divide the mixture evenly into about a dozen cookie dough balls. You can do this using a cookie/ice cream scoop or by measuring out two tablespoons of dough for each cookie. If you prefer weighing the cookie dough, each ball will weigh about 50g. Gently press each cookie dough ball together just enough so it holds together. Place the cookie balls on the baking trays, allowing enough space for them to spread as they bake.
• Pop the baking trays in the hot oven and bake for 9-10 minutes or until little cracks have made their way to the middle of the cookies.
• Whilst the cookies bake, prepare the additional chocolate chips and a large round tool such as a cookie cutter, mug or small bowl.

Finishing off the cookies

• As soon as the cookies are out of the oven, quickly use the round cookie cutter to encircle each cookie. Move the cutter in a circle around the cookie to even the edges so the cookies are perfectly round.
• Next, place a few additional white chocolate and ruby chocolate chips on each cookie. Now leave to cool on the tray. The heat from the cookies will melt the chocolate chips, giving you pretty (and not browned from baking!) white and ruby chips on the outside of the cookies. Enjoy!