In a medium bowl, whisk together the flours, cornstarch, baking powder, baking soda, and salt. Set aside.
Mix the butter and cream cheese together until smooth and creamy, about 30-60 seconds. Add the sugars and mix again for 1-2 minutes in a stand mixer.
Add the eggs, vanilla and almond extract and mix until smooth, scraping down the bowl as necessary. Turn off the mixer and scrape down all sides again.
Add the dry ingredients to the wet and slowly mix until it is almost incorporated, leaving streaks of flour. Remove the bowl from the mixer, scrap the sides down and then add the white chocolate chunks and freeze dried raspberries. Carefully mix with a wooden spoon or spatula until combined, minding to not break up the raspberries too much.
Scoop out large, heaping 6 ounce size cookies (see note), roll into a ball and place onto a parchment lined baking sheet and bake for 12-14 minutes (I press mine down a little).
Remove to a cooling rack as soon as you are able and enjoy!
I use a food scale to keep the cookies a consistent size. You can also use a standard size cookies scoop but they will only need to bake for 8-10 minutes. This recipe will make about 2 dozen standard size cookies.
White Chocolate Raspberry Cookies
Amount Per Serving (1 cookie)
Calories 464Calories from Fat 198
% Daily Value*
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Vitamin A 494IU10%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.