Cream the butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).

Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla.

Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Mix wet and dry: Add dry ingredients to wet, mixing on low until combined.

Fold in mix-ins: Gently fold in white chocolate chips and chunks, followed by raspberries.

Chill the dough: Cover and chill for 30 minutes.

Scoop and bake: Preheat oven to 350°F (177°C). Scoop dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake for 11–13 minutes, until edges are golden and centers are set but soft.

Cool: Let rest 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.