1 cup salted butter, softened (227g)
¾ cup light brown sugar, packed (150g)
½ cup granulated sugar (100g)
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (353g)
1 teaspoon baking soda
¼ teaspoon salt
1 cup dark chocolate chunks
1 ½ cups frozen raspberries (210g)

1 cup salted butter, softened (227g) 2 large eggs 1 teaspoon vanilla extract 2 ½ cups all-purpose flour (353g) 1 teaspoon baking soda 1 cup dark chocolate chunks 1 ½ cups frozen raspberries (210g)

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes.
Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.
Add the flour, baking soda and salt and mix again on low speed until combined.
Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much. Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart. Bake for 10-12 minutes.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
I found this recipe by Amy Nash- from House of Nash