Begin by melting ½ cup of unsalted butter over low heat in a small saucepan. Once melted, allow it to cool at room temperature for about 10 minutes.

In a large mixing bowl, whisk together the cooled melted butter and ½ cup granulated sugar with ½ cup light brown sugar until a smooth paste forms. Next, crack in one large egg and add 1 teaspoon of vanilla bean paste, blending until fully combined.

In a separate bowl, whisk together 1 ¾ cups of all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.

Carefully fold in 1 cup of frozen raspberries and 1 cup of dark chocolate chunks using a spatula.

Preheat your oven to 350°F (175°C). While it's heating, use an ice cream scoop to portion the dough onto a parchment-lined baking sheet, placing 6 cookies per sheet.

Slide the baking sheet into the oven and bake for 12 to 13 minutes. Rotate the sheet halfway through.

As soon as the cookies come out of the oven, take a slightly larger round cookie cutter and gently swirl it around each warm cookie to perfect their shape.

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