Melt the butter in a microwave-safe bowl or over medium heat on the stove. Allow to cool for 20 minutes.

In a large mixing bowl, combine cooled butter with sugars and whisk until paste-like. Add egg and vanilla, mixing well.

In another bowl, whisk together flour, baking soda, baking powder, and salt. Fold the dry mixture into the wet mixture until just combined.

Gently fold in the frozen raspberries and dark chocolate chunks until evenly distributed.

Scoop cookie dough onto a parchment-lined baking sheet using a 2 oz ice cream scoop, leaving space between each.

Preheat oven to 350°F (175°C) and bake cookies for 12-13 minutes until golden at the edges and soft in the center.

Remove the cookies and reshape them with a round cookie cutter if desired while still warm.

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