Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until well combined and smooth.

Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture into your wet ingredients while mixing on low speed.

Gently fold in the dark chocolate chunks and fresh raspberries, being careful not to break up the berries too much.

Preheat your oven to 350°F (175°C) and scoop out generous portions of dough onto ungreased baking sheets, leaving space between each scoop.

Bake for about 10–12 minutes or until lightly golden around the edges. The centers may look slightly underbaked.

Let the cookies cool on the baking sheet for about five minutes before transferring them to wire racks to cool completely.