Preheat your oven to 350°F (177°C) and line your baking sheet with parchment paper.

In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, incorporating fully before the next.

In a separate bowl, whisk together flour, baking powder, and salt, then gradually incorporate into the wet mixture.

Fold in the dark chocolate chunks and raspberries carefully.

Scoop about 2 tablespoons of cookie dough to form balls and space them 2 inches apart on the prepared baking sheet.

Bake for 10–12 minutes until edges are golden but centers remain soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.