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3/4 cup (180g) unsalted butter, softened3/4 cup (165g) caster sugar1/2 cup (80g) dark brown sugar1 teaspoon vanilla bean paste
1 free-range egg, chilled2 1/3 cups (370g) plain flour1/2 teaspoon salt1 x Darrell Lea RaspberryLiquorice Block 180g, chopped (plus a lil' extra for decorating)
1. Preheat the oven to 160°C (320°F) fan forced. Line two baking trays with baking paper.2. Using an electric mixer fitted with the paddle attachment, beat the butter, caster sugar and brown sugar for 5 minutes or until light and fluffy.3. Add the vanilla and egg and beat until well combined. Add the flour and salt and beat until just combined. Add the chopped chocolate and beat until incorporated. Refrigerate the cookie dough for at least 30 minutes so that it firms up and is easier to handle.
4. Roll the dough into balls the size of a golf ball. Gently press each cookie in place onto the tray and stud with additional chocolate (if desired).5. Working in batches, bake the cookies for 20 minutes or just until golden. Cool on a wire rack or enjoy warm.-These cookies can be stored in an airtight container at room temperature for 1 week, in the fridge for up to 3 weeks, or in the freezer for up to 2 months.