In a large bowl, whisk together the melted butter and granulated sugar until fully combined. 

Next, add the egg and vanilla. Whisk to combine. 

Add the flour and baking soda. Stir just until no large lumps of flour remain. 

Next, add the chocolate chips and ½ cup freeze dried raspberries. Gently fold them into the cookie dough, making sure not to break up the raspberries too much. 

Cover the cookie dough with plastic wrap and place it in the fridge to chill for 30 minutes. While the cookie dough chills, preheat the oven to 350F. 

Line two large baking sheets with parchment paper. Scoop out 2-tablespoon sized portions of cookie dough onto the baking sheets, making sure to place them at least 2” apart. If desired, press a few more white chocolate chips into the top of each ball of cookie dough. 

Bake for 10 minutes. Then remove the tray from the oven and tap it on the counter a few times to sink the centers of the cookies. Return the trays to the oven and bake for an additional 3-5 minutes, or until the edges of the cookies are golden brown. 

Immediately when the cookies come out of the oven, sprinkle the tops with the remaining freeze dried raspberries. 

Allow the cookies to cool completely on the tray before transferring them to an airtight container. Store at room temperature for up to five days.