Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Make sure to scrape down the sides of the bowl as needed.

Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Gently fold in the chocolate chips and then the raspberries using a rubber spatula. If using frozen raspberries, add them straight from the freezer and fold in quickly to prevent them from breaking apart too much.

Drop rounded tablespoons of dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking times may vary depending on your oven.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious cookies warm or at room temperature!