Instructions:
Start by heating your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large mixing bowl, whip the butter, granulated sugar, and brown sugar together until they are light and airy. Integrate the eggs one at a time, ensuring each is well incorporated
before adding the next. Mix in the vanilla extract.
In another bowl, combine the flour, baking soda, baking powder, and salt. Slowly blend these dry ingredients into the wet mix, stirring until they are just combined to preserve the texture.
Carefully fold the raspberries, white chocolate chips, and chunks into the batter.
Using a spoon, drop the dough onto your prepared sheets, leaving about 2 inches between each cookie.
Bake in the oven for 12-15 minutes or until you see the edges turn a delicate golden color. Let the cookies rest on the sheet for 5 minutes after baking before moving them to a cooling rack.
Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies
