Line two baking sheets with parchment paper or Silpats.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer or in a bowl with hand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy, 2-3 minutes.
Add in eggs one at a time, mixing until each is just combined. Add vanilla and mix to combine.
With the mixer on low, blend in flour mixture until just combined, taking care not to over-mix.
Fold in raspberries and white chocolate chunks.
Scoop about 2 Tbsp cookie dough (I use a #30 cookie scoop) onto prepared cookie sheets, about an inch apart. Chill cookie sheets in fridge for about 30-60 minutes.
Preheat oven to 375 degrees.
Bake for 9-11 minutes until edges are just turning golden. Let cool in pan for a couple minutes before moving to wire racks to cool completely.