Preheat oven to 375 F (190 C).
In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Add butter and sugars to the bowl of a stand mixer and, using the paddle attachment, cream together on medium speed until combined.
1 cup unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar
Beat in eggs and vanilla until fluffy.
2 large eggs, 2 teaspoons vanilla extract
Mix in the dry ingredients until combined.
Stir in white chocolate chips.
2 cups white chocolate chips
Gently stir in freeze-dried raspberries.
1¾ cups freeze dried raspberries
If desired, line baking sheets with parchment paper. Use an ice cream scoop to scoop dough onto baking sheets. Leave at least two inches between dough balls to allow room for the cookies to spread and not touch each other while baking.
Place baking sheets in the freezer to chill for 15 minutes, then bake for 9-11 minutes. Remove cookies from the oven when the edges are just beginning to brown and the bottoms are lightly browned. They may look like they are not fully baked in the middle. If the edges are lightly browned, they're ready to come out of the oven, even if the middles look unbaked. Take care to not overbake!
Remove cookies to a cooling rack and allow to cool fully. They will continue to bake slightly once out of the oven and the middles will set nicely. Do not overbake!