Cream the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg and vanilla.
Whisk together flour, baking soda, and salt in a separate bowl. Add to the wet ingredients and mix just until combined.
Fold in the white chocolate, then very gently fold in the raspberries. Don’t overmix or the dough will turn pink!
Scoop into 12–14 balls and place on a parchment-lined baking sheet. Chill for at least 30–60 minutes, or up to 2 days.
Bake at 350°F for 10–12 minutes, until the edges are lightly golden but the centers still look slightly underbaked.
Let cool on the baking sheet for 10 minutes, then finish with a tiny sprinkle of flaky sea salt.
