Preheat the Oven:Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream the Butter and Sugars:In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla:Mix in the eggs one at a time, then stir in the vanilla extract.
Mix Dry Ingredients:In a separate bowl, whisk together the flour, baking soda, and salt.
Combine Wet and Dry:Gradually stir the dry ingredients into the butter mixture just until combined.
Add the Goodies:Gently fold in the chopped raspberries and chocolate chips. Be careful not to mash the berries.
Scoop and Space:Scoop dough onto the prepared baking sheets, leaving about 2 inches between cookies.
Bake to Perfection:Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
Cool and Enjoy:Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.