Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a mixing bowl, whisk together the all-purpose flour and baking soda until well combined.

In a separate large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy.

Add the eggs (or flax eggs for a vegan option) into the creamed butter and sugar, mixing until fully blended.

Gradually add the dry flour mixture to the wet ingredients, stirring gently to combine, then fold in the dark chocolate chunks and raspberries.

Using a cookie scoop, portion the dough into balls, placing them 2 inches apart on the prepared baking sheets.

Bake the cookies in your preheated oven for 10-12 minutes, until the edges turn golden and the centers remain soft.

Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.