First, preheat your oven to 375 degrees F. Line a baking sheet with a non-stick silicone spill mat or use parchment paper for easy clean up.

In a medium sized bowl mix together flour, cornstarch, baking soda, baking powder and salt. Set aside.

In a large bowl or stand mixer cream together butter and sugars for ~1 minutes.

Next, add the vanilla extract, almond extract, egg, and egg yolk to the butter mixture. Mix until just combined.

Slowly add in your flour mixture to the butter mixture. Mix it until it sticks together into one ball. This will take a bit, ~2-3 full minutes. Your dough will seem thick and dry compared to other cookie dough- this is good! The berries will add moisture.

Next, fold in the white chocolate chips first until they're evenly dispersed. I like to use my hands for this since the dough is thick!

Then ever so gently fold in your raspberries. You only need to do ~4 turns of a dough with your hands- it's okay if they aren't super distributed- you'll address this with the scooping process.

Note: Do NOT over mix your berries! Crushing them too much will cause too much moisture to get into your cookies and make them spread and be flat. Not the goal!

When you're ready to scoop your cookie dough here is the trick: grab a cookie scoop or a spoon and make sure that the berry is on TOP of the cookie dough. (see step-by-step photos in the blog post for a visual of how to do this)

Bake your cookies for a total of 9 minutes. Allow to cool fully and enjoy!