Melt the butter in a microwave-safe bowl for about 30 seconds or over low heat. Allow to cool for 10 minutes.

Combine melted butter with white granulated sugar and light brown sugar. Whisk until smooth, then add the egg and vanilla bean paste.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually stir into the wet mixture until just combined.

Fold in the dark chocolate chunks and frozen raspberries gently.

Scoop cookie dough onto a parchment-lined baking sheet, placing 6 balls per sheet.

Preheat oven to 350°F (175°C) and bake for 12-13 minutes, rotating halfway through.

Reshape cookies gently with a larger cookie cutter while still warm.

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