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

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.

Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Gently fold in the chocolate chips and raspberries, being careful not to overly crush the raspberries.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.

Bake for 12-15 minutes or until the edges are golden but the centers remain soft.

Let the cookies sit on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.