Step-by-Step Instructions

• Melt the butter in a saucepan over low heat until fully liquefied. Remove from heat and cool slightly.
• Combine the cooled melted butter with granulated sugar, brown sugar, and vanilla extract until smooth.
• Add a room-temperature egg and beat until fully incorporated.
• In a separate bowl, whisk together flour and baking soda until no lumps remain.
• Gradually add the flour mixture to wet ingredients, mixing until just combined.
• Fold in dark chocolate chips and fresh raspberries gently.
• Chill the dough for at least 30 minutes or up to 24 hours before baking.
• Preheat your oven to 350°F (175°C) about 10 minutes before baking.
• Scoop the dough onto a lined baking sheet, spacing each mound at least 2 inches apart.
• Bake for 10-12 minutes until set around the edges with soft centers.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.