1-Preheat oven to 350°F and line two: Preheat oven to 350°F and line two baking sheets with parchment paper.
2-In a medium bowl, combine flour, salt,: In a medium bowl, combine flour, salt, and baking soda.
3-In the bowl of a standing mixer: In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and both sugars, mixing until light and fluffy, around 2 minutes.
4-Add in the egg and vanilla extract,: Add in the egg and vanilla extract, and mix until combined.
5-Mix in the dry ingredients (flour, salt,: Mix in the dry ingredients (flour, salt, baking soda) until combined. Do not over-mix! Fold in the white chocolate.
6-Gently fold in the raspberries: Gently fold in the raspberries. (Careful not to squish them too much into the dough!)
7-Use a cookie scoop or your hands: Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Place the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-10 minutes. Refrigerate remaining cookie dough while the first baking sheet is in the oven. The edges will be slightly golden brown and the tops will look set, but soft.
8-Let the cookies cool on the baking: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.