1-Preheat your oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2-Mix the wet ingredients: In a large bowl, mix the melted butter with light brown sugar and granulated sugar until fully combined. Add the egg, egg yolk, and vanilla extract, stirring everything well for a smooth blend.

3-Prepare the dry ingredients and combine: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to keep the cookies tender. Fold in the white chocolate chips, then gently mix in the frozen raspberries to spread them evenly without breaking them too much.

4-Form the dough balls and bake: Use a 1-ounce scoop to form rounded dough balls, working quickly since the dough might get wet from the thawing berries. Place the dough balls about 2 inches apart on the baking sheet. Bake for around 12 minutes, until the edges are golden and the centers are still a bit soft and puffed.

5-Let cool and enjoy: Let the cookies cool on the sheet for a few minutes before moving them. This step ensures they set properly for that chewy texture. Enjoy them fresh or store for later snacks.