Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.

Add in the eggs and vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together the flour, salt, and baking soda, then gradually mix into wet ingredients.

Rinse fresh raspberries and gently pat them dry; toss lightly with flour mixture to coat.

Fold in the chocolate chips gently.

Gently fold in the raspberries.

Drop rounded tablespoons of dough onto prepared baking sheets.

Bake for 12-13 minutes or until the edges are lightly browned.

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