Beat the softened butter with both granulated and brown sugars for three minutes until the mixture is pale and fluffy. This high-protein vegetarian base relies on this creaming process to trap air, giving your cookies a light, professional-grade lift.
Add the room-temperature egg and vanilla extract, beating until the batter is smooth. It is vital to use an egg that isn’t cold to prevent the butter from seizing, which ensures a uniform and tender crumb in every single cookie.
Whisk together the flour, baking soda, and salt in a separate bowl. Slowly incorporate these into the wet ingredients on low speed. Stop the mixer as soon as the flour is no longer visible to avoid overworking the dough and making it tough.
Gently fold in the white chocolate chips and freeze-dried raspberries by hand. Using freeze-dried fruit is a top-notch trick to get intense tartness and vibrant red color without the extra moisture that fresh berries can bring to the dough.
Refrigerate the dough for at least one hour. This prevents the cookies from spreading too thin and helps the flavors of the white chocolate and berries to meld. Scoop two-tablespoon balls of dough and space them two inches apart on a lined sheet.
Bake at 350°F for 10 to 12 minutes until the edges are a very light golden brown. Let them rest on the hot baking sheet for 10 minutes to finish setting. This results in a soft, chewy center that perfectly complements the tart raspberry crunch.
