Line a large baking sheet with parchment paper and set aside.

In a bowl, sift together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.

In a separate large bowl, whisk together the cooled melted butter, granulated sugar, brown sugar, vanilla, and eggs until fully combined.

Add the sifted dry ingredients to the wet ingredients, mixing with a spatula or spoon until the dough just begins to come together.

Stir in the white chocolate chips until evenly distributed throughout the dough.

Gently fold in the raspberries. Be careful to avoid overmixing at this stage, as raspberries are delicate and can break apart, turning the dough pink. The goal is to keep the raspberry halves intact as much as you can in the dough.

Using a 2-tablespoon cookie scoop or spoon, portion the dough into about 22-24 scoops, placing them onto a lined baking sheet.

Chill the dough in the refrigerator for at least 30 minutes.

Once the dough has chilled, use your hands to roll each portion of dough into a ball. Place the dough balls about 1 ½ to 2 inches apart on the prepared baking sheets. This spacing allows the cookies to spread without touching during baking.

Remove the cookies from the oven and immediately sprinkle each with a pinch of flaky sea salt. This adds a lovely salty contrast to the sweet, rich cookies.

Allow the cookies to cool on the baking sheet for 5-10 minutes.

Serve the cookies warm or let them cool completely for a firmer texture.