Melt 1 cup of unsalted butter until fully melted and cool for at least 20 minutes.

Whisk together cooled melted butter, ½ cup granulated sugar, and ½ cup light brown sugar until smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon kosher salt.

Fold dry ingredients into the wet mixture until just combined.

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

Using a 2 oz ice cream scoop, portion out the dough balls onto a lined baking sheet, leaving space between each cookie.

Preheat oven to 350°F and bake for 12-13 minutes until golden edges and soft centers.

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