Preheat the oven

• Preheat the oven to 350°F.
• Line a baking sheet with parchment paper and set aside.

Cream the butter and sugars

• In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy.

Add the eggs and vanilla

• Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.

Mix in the dry ingredients

• Add the flour, baking soda and salt and mix again on low speed until combined.

Fold in the chocolate and raspberries

• Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.

Shape and bake

• Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart.
• Bake for 10-12 minutes.

Cool

• Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.