In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 3-4 minutes).

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

Turn mixer to low and gradually add the dry ingredients, mixing just until the flour disappears.

Gently fold in the white chocolate chips and raspberries using a spatula.

Cover dough and chill in the refrigerator for at least 2 hours.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop dough into 2-tablespoon sized balls and place 2 inches apart on the baking sheets.

Bake for 11-14 minutes until the edges are golden but centers are soft.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.