Whisk together flour, baking soda, and salt in a medium bowl. In a large bowl, beat softened butter with both sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then beat in eggs one at a time, followed by vanilla, mixing just until combined.

Gradually add dry ingredients to wet ingredients on low speed, mixing until no flour streaks remain. Fold in white chocolate chunks. Cover and refrigerate dough for 15 minutes to firm up slightly - this helps prevent raspberries from breaking.

Remove dough from refrigerator. Gently fold in fresh raspberries with a rubber spatula, turning the bowl and using as few strokes as possible to keep berries intact. Some will break and streak the dough pink - that is fine.

Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Using a medium cookie scoop or two spoons, portion dough into 2-tablespoon mounds, spacing 2 inches apart. Do not flatten - they will spread naturally.

Bake until edges are set and lightly golden but centers still look slightly underdone, 11-13 minutes. The cookies will look puffy when they come out and will settle as they cool. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.