Preheat the oven to 350°F (175°C).

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy — about 2–3 minutes with a hand mixer.

Beat in the eggs one at a time, scraping the bowl after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the creamed mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.

Gently fold in the chocolate chips and raspberries. If using frozen berries, they should be tossed in a little flour first to prevent too much color bleed.

Drop rounded tablespoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are golden brown and the centers look set but still soft.

Allow the cookies to cool on the baking sheets for 3–5 minutes, then transfer to wire racks to cool completely.