1. Preheat the Oven and Prepare the Baking Sheets

Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.

2. Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to beat together ⅔ cup softened butter, ⅔ cup granulated sugar, and ½ cup light brown sugar. Beat on medium speed until the mixture is light, fluffy, and fully combined (about 2 minutes). This step helps incorporate air into the dough, resulting in softer cookies.

3. Add the Egg and Almond Extract

Crack one large egg into the bowl and pour in 1 teaspoon almond extract. Beat until just combined. Overmixing at this stage can cause tougher cookies.

4. Incorporate the Flour

Gradually add 2 cups of all-purpose flour to the wet ingredients, mixing slowly until a dough forms. Stop mixing once the flour is fully incorporated to avoid overworking the dough. Overmixing can lead to dense, tough cookies.

5. Add the White Chocolate Chips

Stir in 1 cup white chocolate chips using a spoon or spatula rather than a mixer. This ensures even distribution without breaking the chocolate pieces.

6. Gently Fold in the Raspberries

Carefully fold in 1 ⅓ cup frozen raspberries. It’s best to do this step by hand to prevent crushing the berries. If using fresh raspberries, be extra delicate to maintain their shape.

7. Scoop and Arrange the Dough

Use a 1 ½ tablespoon cookie scoop or a spoon to form dough balls. Place them on the lined baking sheets, leaving about 1 ½ inches of space between each cookie to allow for spreading.

8. Bake One Tray at a Time

Bake the cookies for 14-17 minutes, or until the edges turn light golden brown. Baking one sheet at a time helps cookies bake evenly.

9. Cool Before Serving

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store them for later!