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

In a large mixing bowl, combine softened unsalted butter, granulated sugar, and packed brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.

Add the large eggs one at a time, mixing well after each addition, followed by vanilla extract. Mix until everything is well blended.

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

Fold in semi-sweet chocolate chips and fresh raspberries gently to the cookie dough.

Drop rounded tablespoons of dough onto prepared baking sheets, spaced about 2 inches apart.

Bake for 10-12 minutes until edges are lightly golden and centers are soft.

Let cookies cool on baking sheets for about 5 minutes, then dust lightly with powdered sugar.