Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually blend this dry mixture into the creamed mixture until just combined.

Gently fold in the semi-sweet chocolate chips and raspberries.

Drop rounded tablespoons of dough onto the prepared baking sheets.

Bake for 10-12 minutes, until the edges are golden brown and the centers look slightly underbaked.

Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.