Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).

Beat in the egg and vanilla extract until smooth.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.

Fold in the white chocolate chunks by hand.

Scoop dough into 1.5 tablespoon balls and place on baking sheet 2 inches apart.

Press a thumb or spoon into the center of each ball to create a well. Fill each well with 1/2 teaspoon of raspberry jam.

Bake for 10-12 minutes until edges are golden. Cool on pan for 5 minutes before transferring to wire rack.