Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine 1/2 cup of melted unsalted butter, 1/2 cup of light brown sugar, and 1/2 cup of granulated sugar, mixing until creamy.

Add in one large egg, one egg yolk, and 1 teaspoon of pure vanilla extract, and mix until smooth.

In a separate bowl, mix together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually stir this into the wet ingredients until just combined.

Gently fold in 1 cup of white chocolate chips and 1 cup of frozen raspberries.

Scoop about 1 ounce of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies for approximately 12 minutes or until edges are golden brown and centers are slightly underdone.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.