Preheat your oven to 350°F. Line baking sheets with parchment paper. In a large mixing bowl, combine flour, baking soda, and salt. Set aside.

In another bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the white chocolate chips and raspberries.

Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour to firm up.

Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy the cookies warm or at room temperature. They pair wonderfully with a hot beverage of choice.

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer and then transfer to a zip-top bag for up to 3 months.