Melt the butter in the microwave. Let it cool for 10 minutes before using. At the same time, pull the frozen raspberries out to start to thaw.
1 cup Unsalted butter, 1 cup Frozen raspberries
Preheat oven to 350°F. Prep two cookie sheets with parchment paper.
In a mixing bowl, sift the flour. Add in baking power, baking soda, and salt.
2 ½ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
In a separate bowl, mix the melted butter, sugar, and brown sugar. Add in the vanilla, egg, and egg yolk.
¾ cup Brown sugar, ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large egg, 1 Egg yolk
Add the dry ingredients. Use a rubber spatula to fold the dry ingredients in. Add in the frozen raspberries and white chocolate chips.
¾ cup White chocolate chips
Use a large cookie scoop to scoop 3 oz cookie dough balls. Place 6 cookie dough balls per cookie sheet.
Bake the cookies for 13-15 minutes. Bake until the edges are light golden brown.
Top the warm cookies with more white chocolate chips. Let it sit for 5 minutes before transferring to a cooling rack.