Raspberry-White Chocolate-Macadamia Nut Cookies

For those who love fruits and nuts.

Ingredients:
8 ounces (2 sticks) unsalted butter, at room temp
3/4 cup light brown sugar
2/3 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs
2 1/4 cups (304g) all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking soda
2 cups white chocolate chips
1 cup chopped macadamia nuts
6 ounces fresh raspberries

Directions:
In the bowl of a stand mixer fitted with the paddle attachment (this can easily be done by hand as well), cream the butter and sugars until light and fluffy, about 2 minutes. Add the vanilla, lemon zest, and eggs and mix until well incorporated. Add the flour, salt, and baking soda and mix until just combined. Add the white chocolate and macadamia nuts and mix to incorporate, followed by the raspberries, mixing for only 5 seconds to combine. Chill the dough for 1 hour.

Meanwhile, preheat the oven to 375°F. Line two sheet pans with parchment paper. Working in batches, scoop 3 tablespoon-sized balls of dough and space 2-inches apart on the prepared pans (about 8 per pan). Bake for 10 to 12 minutes, until lightly golden around the edges. Let cool on the pans slightly, then serve.