Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Cream the Butter and Sugars:
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until light and creamy, about 2-3 minutes.
Add Eggs and Vanilla:
Add the eggs and vanilla extract to the butter mixture. Beat again until fully combined, scraping down the sides and bottom of the bowl as needed.
Mix in Dry Ingredients:
On low speed, add the flour, baking soda, and salt to the wet ingredients, mixing until just combined.
Add Chocolate and Raspberries:
Gently stir in the dark chocolate chunks and frozen raspberries, being careful not to mash the raspberries too much.
Scoop and Bake:
Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and slightly golden.
Cool and Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies warm or at room temperature!