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

In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.

In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until creamy and well combined.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Gently fold in the chocolate chips and raspberries, being careful not to mash the berries too much.

Scoop tablespoons of dough onto the prepared baking sheet, leaving space for spreading.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.

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