Raspberry White Chocolate Cookies – Brownie Mischief

Ingredients

• 1 1/2 cups (198g) raspberries, divided
• 3/4 cup (150g) plus 2 tablspoons (25g) granulated sugar, divided
• 1 teaspoon fresh lemon juice
• 1 teaspoon cornstarch
• 1 3/4 cups (225g) all purpose flour, sifted
• 1/4 cup (30g) cake flour, sifted
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/2 cup (113g) unsalted butter, softened
• 1/4 cup (50g) packed brown sugar
• 1 large egg
• 1 large egg yolk
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 4 oz (113g) bar of white chocolate, cut into bite size pieces, plus extra for tops (or 2/3 cup (4 oz) white chocolate chips)
• pink pearl coarse sparkling sugar (optional)