Preheat oven to 350 degrees.
Start by carefully chopping each raspberry into quarters, trying not to squish them. Set aside.
In a medium sized bowl, mix the melted butter and sugar together until combined. Then, stir in the vanilla and egg yolk. Pour the flour, baking soda and salt into the wet batter and fold it in just until everything is combined.
Fold in the chocolate chips. Then carefully fold in the raspberries.
Make a 2 tablespoon sized cookie ball, or use a cookie scoop, and place them on a cookie sheet about 2 inches apart.
(optional) Top each of the cookies with a few chocolate chips or raspberries for presentation if you like.
Bake for 12-15 minutes, do NOT over bake the cookies. Cool on a cookie sheet for 5 minutes, then move the cookies to a sheet of wax paper.
Melt the white chocolate bark in a microwave safe bowl, heating for 30 seconds. Stir the chocolate and heat for another 5-10 seconds if needed. Then drizzle the white chocolate all over the cookies with a fork. Let the chocolate get hard before storing. Store in an airtight container.