Step 1: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Step 2: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Gently fold in the white chocolate chunks until evenly distributed throughout the dough.
Step 6: Carefully fold in the fresh raspberries. If using frozen raspberries, toss them in 1 tablespoon of flour before folding them into the dough to prevent excessive bleeding.
Step 7: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. This chilling step helps prevent the cookies from spreading too much.
Step 8: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 9: Drop rounded tablespoons of dough (about 1.5-2 tablespoons per cookie) onto the prepared baking sheets, spacing them about 2 inches apart.
Step 10: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake.
Step 11: Let the White Chocolate Raspberry Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.