White Chocolate-Raspberry Cookies Recipe

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.

Beat butter brown sugar and white sugar together in a bowl using an electric mixer until creamy. Beat in egg heavy cream and vanilla extract. Beat in cornstarch baking soda and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.

Drop dough by rounded tablespoons onto the prepared baking sheets.

Bake in the preheated oven until edges are golden 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.