Preheat oven to 350F and line baking sheets with parchment.

Cream the butter with both sugars, then beat in the egg and vanilla.

Stir in the flour, baking soda, and salt, then fold in the white chocolate chunks.

Scoop dough onto the sheets and dot each with a little raspberry jam, swirling gently with a toothpick.

Bake 10 to 12 minutes until the edges set but the centers stay soft.

Let cool 5 minutes on the pan before moving to a rack.