Begin by melting ¾ cup of unsalted butter in a saucepan over low heat or in the microwave. Allow the butter to cool slightly for about 10 minutes.

In a large mixing bowl, combine the melted butter with ¾ cup granulated sugar and ¾ cup light brown sugar. Whisk together until smooth, then add one large egg and 1 teaspoon of vanilla bean paste, stirring until creamy.

In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt. Gradually mix into the wet mixture, stirring until just combined.

Gently fold in 1 cup of frozen raspberries and 1 cup of dark chocolate chunks into the dough.

Using a 2 oz ice cream scoop, portion out the dough onto a parchment-lined baking sheet, leaving 2 inches of space between each.

Preheat your oven to 350°F (175°C) and bake for 12-13 minutes until edges are golden brown and centers appear soft.

Once out of the oven, gently reshape cookies using a larger cookie cutter while still warm.

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