1-Preheat your oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to ensure your cookies bake evenly without sticking.

2-Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt; this dry mix forms the structural base for your cookies and can easily be made gluten-free by using an alternative flour blend.

3-Combine wet ingredients: Then, in a separate large bowl, combine the melted butter, brown sugar, and granulated sugar until fully mixed; this creates a smooth base for that chewy goodness. Add the egg, egg yolk, and vanilla extract; mix well to bind everything together.

4-Add dry ingredients to wet mixture: Next, in another bowl, whisk together the flour, baking soda, and salt as your dry ingredients. Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing and keep the dough light for vegan adaptations, substitute the egg with a flaxseed mixture here. Carefully fold in the white chocolate chips to distribute them evenly without melting them too soon.

5-Folding in the Raspberries and Shaping the Dough: Finally, evenly fold in the frozen raspberries, working quickly to prevent the dough from getting too wet as they thaw. Use a 1-ounce scoop to form rounded dough balls and place them 2 inches apart on the prepared baking sheet. Bake for 12 minutes, until the edges are golden and the centers are puffed but slightly underdone, then let the cookies cool completely on the baking sheet before serving.