Melt the butter in a microwave-safe bowl on low power for about 30 seconds until fully melted; cool slightly.

Whisk together the cooled melted butter, granulated sugar, and light brown sugar until paste-like. Add room temperature egg and vanilla bean paste; mix until fully combined.

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

Gently fold in the dark chocolate chunks and frozen raspberries into the cookie dough without breaking the raspberries too much.

Portion the cookie dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Aim for six dough balls per sheet.

Preheat the oven to 350°F (175°C). Bake cookies for 12-13 minutes, rotating halfway through until edges are golden and centers slightly soft.

Reshape cookies with a round cookie cutter immediately after baking to achieve an appealing round shape.

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