In a large mixing bowl, combine ½ cup softened butter with ½ cup granulated sugar and ½ cup brown sugar. Beat until creamy and light.

In a separate bowl, whisk together 1 ¾ cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add to wet ingredients, stirring gently.

Gently fold in 1 cup of fresh raspberries and 1 cup of chocolate chips until evenly distributed.

Cover the bowl with plastic wrap and refrigerate the dough for 15-20 minutes.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough portions and bake for 10–12 minutes.

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