Start by taking butter out of the fridge about an hour before baking – you want it soft enough that your finger leaves an indent when you press it, but not so soft it’s melting.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Trust me, parchment is worth it here – these cookies can stick because of the raspberry juice.

In a medium bowl, whisk together flour, baking soda, and salt. I like to use a fork for this – it breaks up any lumps in the baking soda so you won’t bite into any bitter spots later.

In a large bowl (or your stand mixer if you’re using one), cream together the softened butter and both sugars until it’s light and fluffy – about 3-4 minutes. You’re looking for it to turn slightly pale and get a bit airy. Don’t rush this step; it’s key for getting that perfect cookie texture.

Beat in the eggs one at a time, letting each one mix in completely before adding the next. Scrape down the sides of the bowl with a spatula. Add the vanilla and mix until just combined.

Gradually add the flour mixture to the butter mixture, mixing on low speed until you just see the flour disappear. The dough should be soft but not sticky – if you touch it, it shouldn’t cling to your finger.

Gently fold in the chocolate chips with a spatula. Now comes the tricky part – add your raspberries last and fold them in very carefully with just 2-3 strokes. They’ll break up a bit, but that’s okay! You want some raspberry pieces throughout the dough.

Use a medium cookie scoop or about 2 tablespoons of dough per cookie, placing them about 2 inches apart on your lined baking sheets. If any raspberry pieces are sticking out, just tuck them in gently.

Bake for 11-13 minutes, rotating the pan halfway through. Look for edges that are just turning golden brown, while the centers still look slightly underdone – they’ll set up as they cool. If you’re using both oven racks, swap the top and bottom sheets when you rotate.

Let the cookies cool on the baking sheets for 5 minutes – they’re quite delicate when hot because of the raspberries. Then transfer them to a wire rack to cool completely.