Preheat the Oven:
Set your oven to 350°F (175°C). Line one or more baking sheets with parchment paper for easy release and even browning.
Cream the Butter and Sugars:
In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar. Use a hand or stand mixer on medium speed for 2–3 minutes until the mixture is light, fluffy, and pale in color—this step creates a tender texture by incorporating air into the dough.
Add Eggs and Vanilla:
Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Mix in the vanilla extract until smooth.
Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the dough.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing, which can lead to dense cookies.
Fold in Chocolate and Raspberries:
Gently fold in the dark chocolate chunks and fresh raspberries. Be careful not to crush the berries—use a silicone spatula to delicately incorporate them without breaking down their structure too much.
