Step 1

to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2

, whisk together flour and baking soda; set aside.

Step 3

fitted with the paddle attachment, combine butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add salt, vanilla, and eggs. Beat until well mixed, about 1 minute.

Step 4

; mix until just combined. Stir in chocolate chips and raspberries.

Step 5

of dough about 2 inches apart on baking sheets.

Step 6

are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.