1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes. This step is key for achieving that perfect cookie texture.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
6. Gently fold in the white chocolate chips and raspberries. Be careful with the raspberries to maintain their shape and avoid smashing them.
7. Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden. The centers may look slightly underbaked, but they’ll set as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Remember, baking is as much about intuition as it is about following steps. If you’ve spent any time in the kitchen, you know the satisfaction of seeing those cookies take on that perfect golden hue.