Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper. Set aside.
In a large bowl, using an electric hand mixer or stand mixer, cream ⅔ cup salted butter with ⅔ cup granulated sugar and ½ cup light brown sugar until fully combined and fluffy.
Next, add in 1 large egg and 1 teaspoon almond extract until combined.
Slowly add in 2 cups all-purpose flour (a little at a time) until a smooth dough forms. Do not over mix or this can make your cookies tough.
Add in 1 cup white chocolate chips and mix well. This is usually best done by hand.
Gently and carefully fold in1 ⅓ cup frozen raspberries. I do not recommend using a hand or stand mixer.
Using a 1 ½ Tablespoon cookie scoop, scoop the cookie dough into balls and place on the prepared baking sheet. You want about 1 ½ inches between each cookie and the sides of the pan. *See Notes Below
Bake only one baking sheet at a time for 14-17 minutes or until just golden brown on the edges. Baking one sheet at a time results in more evenly baked cookies.
Cool for 5 minutes before moving to a cooling rack or serving warm.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Optional- you can add extra white chocolate chips to the tops of the cookie dough balls just to make them look pretty, like I did. But this is NOT necessary if you don't want to. Bake only one baking sheet at a time for 14-17 minutes or until just golden brown on the edges. Baking one sheet at a time results in more evenly baked cookies.