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

Cream together 1 cup of softened unsalted butter with ¾ cup granulated sugar and ¾ cup brown sugar until light and fluffy.

Add in 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Gradually mix the dry ingredients into the wet mixture, stirring until just combined.

Gently fold in 1 cup of fresh raspberries and 1 cup of semi-sweet chocolate chunks.

Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, until edges are lightly golden and centers appear set.

Allow to cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Serve with a cold glass of milk or a scoop of vanilla ice cream.