Melt the butter and let it cool for 10 minutes. Begin thawing the frozen raspberries.
Preheat the oven to 350°F and line two cookie sheets with parchment paper.
In a bowl, sift together the flour, baking powder, baking soda, and salt.
In another bowl, combine melted butter, sugars, vanilla, egg, and egg yolk until smooth.
Gradually mix in the dry ingredients, then fold in the raspberries and white chocolate chips.
Scoop 3 oz balls of dough onto the prepared sheets, spacing them apart.
Bake for 13-15 minutes until lightly golden. Sprinkle additional chocolate chips on top.
Allow cooling for 5 minutes before transferring to a rack.
Prep Time: 15 mins | Cooking Time: 14 mins | Total Time: 29 mins | Kcal: 318 | Servings: 15 large cookies
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