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Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Mix in the egg and egg yolk until fully combined. Add the vanilla extract and sourdough discard and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Gently fold in the frozen raspberries and chopped white chocolate. Be careful not to crush the raspberries too much—some streaking is totally okay and adds character.
Scoop 3 tablespoons of dough and roll into balls. Place cookies a few inches apart on the prepared baking sheet to allow room for spreading.
Large cookies: Bake for 12–13 minutes
Smaller cookies (2-teaspoon size): Bake for 10–11 minutes
Cookies should be golden brown around the edges with soft centers. Leaving them on the baking sheet right out of the oven will allow them to bake a bit longer.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.