Melt the unsalted butter in a microwave or on the stove until just melted. Let it cool for at least 20 minutes.

In a large mixing bowl, combine cooled butter with white and light brown sugars. Whisk together until forming a thick paste. Add the large egg and vanilla bean paste, mixing until smooth.

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and kosher salt. Gradually add to wet ingredients, mixing gently until just combined.

Fold in dark chocolate chunks and frozen raspberries with a spatula, ensuring an even distribution.

Scoop portions of cookie dough onto a parchment-lined baking sheet using a 2 oz ice cream scoop, spacing them about two inches apart.

Preheat oven to 350°F (175°C) and bake for 12-13 minutes, rotating halfway through. The edges should be golden while centers remain soft.

Optionally, reshape cookies with a larger round cutter for uniformity while still warm.

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