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

In a large bowl, cream together the butter, brown sugar, and granulated sugar for about 3-4 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition until the mixture is smooth, about 2 minutes.

Whisk together the flour, baking soda, and salt in a separate bowl.

Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.

Fold in the dark chocolate chunks and raspberries gently using a spatula.

Scoop the dough into balls about 2 tablespoons in size and place them 2 inches apart on the baking sheets.

Bake for 10-12 minutes, until edges are golden brown but centers are slightly underbaked.

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