1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cream of tartar. Set aside.

2. Melt butter and let cool for 10 minutes until warm but not hot (90-100°F).

3. In a large mixing bowl, beat melted butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes until smooth and lighter in color.

4. Add eggs one at a time, beating well after each addition (about 30 seconds each). Add vanilla and almond extract, mixing until just combined.

5. With mixer on low speed, gradually add flour mixture in three additions, mixing until just combined after each. Stop when about 90% incorporated—you should still see a few flour streaks.

6. Using a spatula, gently fold in white chocolate chips and raspberries by hand until evenly distributed and flour is fully incorporated.

7. Cover bowl with plastic wrap and refrigerate for at least 2 hours, or up to 72 hours. For best results, chill 24 hours.

8. When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

9. Using a large cookie scoop (3-4 tablespoons), portion dough into balls weighing about 3-3.5 ounces (85-100g) each. Roll between palms to smooth.

10. Place 6 cookie dough balls per baking sheet, leaving at least 3 inches between each. Gently press extra white chocolate chips and raspberries into tops if desired.

11. Bake for 12-15 minutes, rotating pan halfway through. At the 10-minute mark, sharply rap baking sheet on oven rack 2-3 times to create ripples.

12. Remove when edges are golden and set but centers still look slightly underdone and puffy.

13. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack. Cool for at least 15 minutes before serving.