Easy Raspberry White Chocolate Cookies

0 Start by lining your cookie sheet with parchment paper and set aside.
1 Over a large bowl, cream butter and sugars in medium high speed for 3 minutes. Whisk in egg, egg yolk and vanilla extract.
2 Add dry ingredients (flour, baking soda and salt) and mix until just combined. Do not over mix!
3 Using a rubber spatula, fold in very gently the fresh berries and white chocolate, so the raspberries don't break and bleed into the batter turning it pink.
4 Scoop the batter with a 3 tablespoon large cookie scoop into cookie dough balls and place them in a large baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
5 Pre-heat the oven to 350 Fahrenheit. Place cookie dough balls 4 inches apart from each other in your prepared baking sheet, and bake for 10-15 minutes, or until you have a golden brown and crisp edge on your cookies. While the first batch is baking, make sure the rest of your dough balls are kept refrigerated.
6 Optional, for perfectly round cookies: As soon as your cookies are out of the oven, use a circular cookie cutter slightly bigger than your cookies (or anything circular and hollow) and make a circular motion to swirl the cookies around inside the cookie cutter. You can also use a spatula to push in the uneven edges until you have a perfectly round cookie.
7 Let cookies cool completely before moving them around.