Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk together flour, baking soda, and salt in a bowl.
In a separate bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Gradually add dry ingredients into the wet mixture until combined.
Fold in white chocolate chips gently.
Carefully fold in raspberries without overmixing to avoid excess streaking.
Scoop dough onto prepared baking sheet, spacing cookies 2 inches apart.
Bake for 10–12 minutes until edges are lightly golden.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
