Melt ½ cup of unsalted butter in a microwave-safe bowl or on the stove over low heat. Let it cool for about 10 minutes.

Combine the cooled melted butter with ½ cup of granulated sugar and ¼ cup of light brown sugar. Whisk until it turns to a thick paste. Add one large egg and 1 teaspoon of vanilla bean paste, whisking until fully combined and smooth.

In a separate bowl, whisk together 1 ¾ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt.

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.

Fold in 1 cup of frozen raspberries and 1 cup of dark chocolate chunks, ensuring even distribution without overmixing.

Using a 2 oz ice cream scoop, portion out the dough onto a parchment-lined baking sheet, leaving enough space between the dough balls.

Preheat your oven to 350°F (175°C). Bake the cookies for 12-13 minutes, rotating the pan halfway through.

Use a round cookie cutter to gently reshape each cookie immediately after taking them out of the oven.

Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.