Preheat the oven to 170°C (fan) and line baking trays with parchment.

In a large bowl, cream together the butter, brown sugar, and white sugar until pale and fluffy.

Beat in the egg until fully combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Fold this into the butter mixture to form a soft dough.

Stir in the chopped white chocolate until evenly distributed.

Add the frozen raspberries and fold in gently and quickly to prevent them from thawing too much.

Use two spoons to drop dollops of dough onto the trays, leaving space between each cookie.

Bake for 12–15 minutes, or until the edges are lightly golden but the centres are still soft.

Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack.