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

In a large mixing bowl, cream together the softened salted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.

Add the large egg and almond extract, mixing on low speed until incorporated, about 30 seconds.

Gradually add the all-purpose flour to the mixture, mixing on low speed until just combined, about 1 minute.

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

Using a cookie scoop or tablespoon, portion out dough and place on baking sheets, spacing them 2 inches apart.

Bake for 14-17 minutes until golden around the edges but soft in the center.

Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.