Preheat oven to 350 degrees F.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugars until creamy and smooth. Scrape down the sides of the bowl with a spatula, as necessary.

Add the eggs, vanilla, and almond extract, if using. Mix until combined.

With the mixer off, add all the dry ingredients. Mix on low until just combined, don’t over mix.

Stir in the white chocolate chips and raspberries.

Scoop or roll the dough into balls, about 2 tablespoons per cookie. Place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat. Make sure you leave about 2-inches in between each cookie dough ball.

Bake for 10-12 minutes or until set around the edges but still soft in the center. Remove from the oven and sprinkle with sea salt. You can gently press a few extra white chocolate chips and freeze dried raspberry pieces on top of the cookies to make the extra pretty.

Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.