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

In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a separate bowl, cream together softened butter and cream cheese until smooth. Gradually add brown sugar and white sugar, mixing until fluffy.

Add the egg, vanilla extract, and almond extract to the creamed mixture. Beat until fully combined.

Gradually add the dry mixture to the wet mixture, mixing on low until just combined.

Fold in white chocolate chunks and freeze-dried raspberries without overworking the dough.

Scoop generous balls of dough onto prepared baking sheets, leaving space between them. Flatten slightly.

Bake in the preheated oven for 12-14 minutes until edges are golden. Cool on baking sheets for 5 minutes before transferring to a wire rack.