Step 1

Preheat oven to 350 degrees F.

Step 2

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 3

In the bowl of a stand mixer, beat together the butter and sugars until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.

Step 4

Add the eggs, vanilla, and almond extract, if using. Mix until combined.

Step 5

With the mixer off, add all the dry ingredients. Mix on low until just combined, don’t over mix.

Step 6

Stir in the white chocolate chips and raspberries.

Step 7

Scoop or roll the dough into balls, about 2 tablespoons per cookie. Place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat. Make sure you leave about 2-inches in between each cookie dough ball.

Step 8

Bake for 10-12 minutes or until set around the edges but still soft in the center. Remove from the oven and sprinkle with sea salt. You can gently press a few extra white chocolate chips and freeze dried raspberry pieces on top of the cookies to make the extra pretty.

Step 9

Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.