Melt the Butter: Melt 1 cup of unsalted butter in a microwave-safe bowl for 30–45 seconds until fully melted. Allow it to cool for about 10 minutes.

Mix the Sugars: Combine the cooled melted butter with ¾ cup of granulated sugar and ¾ cup of light brown sugar in a large mixing bowl. Whisk vigorously for about 2 minutes until smooth.

Add Egg and Vanilla: Crack in 1 large egg and add 1 tablespoon of vanilla bean paste. Whisk until fully combined.

Combine Dry Ingredients: In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt.

Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Fold in Chocolate and Raspberries: Gently fold in 1 cup of dark chocolate chunks and 1 cup of frozen raspberries until incorporated.

Portion the Dough: Using a 2 oz ice cream scoop, portion the cookie dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Preheat and Bake: Preheat your oven to 350°F (175°C). Bake for 12–13 minutes until the edges are golden and centers are soft.

Reshape for Uniformity: After baking, use a round cookie cutter to reshape the cookies for a perfect circle.

Cool and Serve: Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.