1-In a large bowl, combine the melted unsalted butter, 1 cup packed light brown sugar, and 1/4 cup granulated sugar until they’re fully mixed together.

2-Add 1 large egg plus 1 large egg yolk, and 2 teaspoons vanilla extract; mix everything well to blend the flavors.

3-In a separate bowl, whisk together 2 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon salt.

4-Gradually add the dry ingredients to the wet mixture, stirring until just combined with no flour streaks left.

5-Carefully fold in 1 cup white chocolate chips without overmixing to keep them distributed evenly.

6-Gently fold in 1/2 cup frozen raspberries until they’re spread throughout the dough.

7-Use a 1-ounce cookie scoop to portion the dough into rounded balls and place them 2 inches apart on the prepared baking sheet.

8-Bake for 12 minutes, or until the edges are golden and the centers are slightly underdone.

9-Let the cookies cool before serving to achieve that perfect chewy finish.