Raspberry

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Place the melted butter and sugars in a mixing bowl and whisk together until a paste-like consistency.

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Add the egg and vanilla extract and whisk until smooth.

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Use a rubber spatula or wooden spoon to stir in the flour, baking soda, and salt into the wet ingredients. Mix until just combined. Do not overmix or gluten will develop and the cookies will be tough.

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Fold in the white chocolate chips and freeze dried raspberries.

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Drop the cookies on a parchment paper lined baking sheet using a cookie scoop. Allow enough space between each cookie for spreading.

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Bake until the cookies are golden brown with firm edges and slightly soft centers.

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