Melt unsalted butter in a medium saucepan over low heat and let it cool for at least 20 minutes.

In a large mixing bowl, combine cooled butter with granulated sugar and light brown sugar, whisking until smooth and creamy. Add egg and vanilla bean paste, mixing thoroughly.

In a separate bowl, whisk together flour, baking soda, baking powder, and kosher salt. Gradually add to wet ingredients, stirring gently until just incorporated.

Gently fold in dark chocolate chunks and frozen raspberries into the cookie dough, avoiding overmixing.

Preheat oven to 350°F (175°C) and scoop dough onto a parchment-lined baking sheet, spacing well apart.

Bake for 12-13 minutes, rotating halfway through, until edges are golden and centers look slightly puffy.

Optionally reshape warm cookies with a larger round cookie cutter for a uniform look.

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.