Prepare the Cookie Dough:

1. Cream the Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
2. Add the Egg and Vanilla: Beat in the egg and vanilla extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. Incorporate White Chocolate Chips: Stir in the white chocolate chips, making sure they are evenly distributed throughout the dough.
6. Fold in Raspberries: Gently fold in the chopped raspberries, being careful not to crush them too much.

Bake the Cookies:

7. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. Shape the Cookies: Using a cookie scoop or tablespoon, scoop out the dough and roll into balls. Place them about 2 inches apart on the prepared baking sheet.
9. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set.
10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.