Step-by-Step Instructions

• Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper.
• Combine cold, cubed salted butter with brown sugar and granulated sugar in an electric mixer. Beat on high speed for about 1 minute.
• Add the large egg, an additional egg yolk, and vanilla extract to the mixture and mix briefly until just combined.
• Gently fold in the freeze-dried raspberries, mixing for about 10 seconds, then let the dough rest for 2 minutes.
• Sprinkle in salt, baking powder, and baking soda, mixing on low speed until well incorporated.
• Gradually add both cake flour and all-purpose flour to the mixture, mixing until a cohesive dough forms.
• Fold in the white chocolate chips evenly throughout the dough using a spatula.
• Using a large cookie scoop, portion out the dough onto baking sheets, placing 4 cookies per sheet.
• Bake for 10 minutes, until edges turn golden brown and centers appear slightly soft.
• Remove cookies from the oven and let cool on the baking sheets for 15-20 minutes before serving.