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

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.

Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture until just combined; be careful not to overmix.

Gently fold in the chocolate chips and the fresh raspberries.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each for spreading.

Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.

Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.