Preheat your oven to 350 degrees F and prepare baking sheets with cooking spray or parchment paper. Set aside, and beging preparing the cookie dough. Add flour, baking soda and baking powder to a large prep bowl and stir to combine. Set aside.
In a separate prep bowl, add the sugars and softened butter and use a hand or stand mixer to combine for 1-2 minutes. Add in the egg and vanilla extract and continue to beat for an additional minute.
Once combined stir in the dry ingredients until just combined. Finally, gently stir in the roughly chopped raspberries and white chocolate chips. It is okay if all the raspberries and chocolate chips aren't combined into the dough. You can press them on top of cookie dough balls.
Scoop the dough into large 1 ½ inch balls. I like mine on the large side to make them fit a bakery style cookie. Place each rolled cookie dough on a parchment paper lined cookie sheet. Once all the dough has been rolled, bake the white chocolate cookies on the center rack of you oven 10-15 minutes until cookies are golden.
Once the cookies are finished baking, remove from the cookie tray and let cool on a cooling rack. Enjoy warm, or store leftover appropriately.
Leftover Storage: Store cookies in an airtight container for up to 1 week. Raspberry Note: Fresh, frozen or freeze dried raspberries can be used for these cookies. If using frozen let them thaw first so they release an excess moisture. Adding the Raspberries: When stirring in the raspberries try not to over-stir the dough. This will break up the fruit and cause the color to bleed into the dough turning it pink. Additional Ideas: Some other fruits you could add instead of raspberries are blueberries or blackberries. You could also try adding in some chopped nuts for a little crunch!Bake Time: These are large cookie, so I find they take about 13 minutes to bake, but could take longer or shorter depending on your oven. Also, when using frozen berries the bake time will be longer, so add an additional 3-5 minutes on.