Melt the unsalted butter in the microwave or on the stove over low heat. Allow it to cool for at least 20 minutes.

In a large mixing bowl, whisk together the cooled melted butter, granulated sugar, and light brown sugar until a thick paste forms, about 2 minutes. Add the egg and vanilla bean paste, stirring until fully combined.

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until evenly combined.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Stop mixing once you see a few streaks of flour.

Gently fold in the dark chocolate chunks and frozen raspberries without breaking them.

Using a 2 oz ice cream scoop, portion the dough onto a parchment-lined baking sheet, spacing them 2 inches apart.

Preheat your oven to 350°F (175°C). Bake the cookies for 12 to 13 minutes, rotating halfway through.

Optional: Use a larger round cookie cutter to reshape each warm cookie into a perfect circle for visual appeal.

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