Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy. Mix in egg and vanilla extract until combined.

In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.

Gently stir in chocolate chips, then carefully fold in raspberries without overmixing.

Scoop dough into 1.5 tbsp-sized balls and place on the prepared baking sheet.

Bake for 10-12 minutes, until the edges are golden but centers remain soft.

Let cookies cool for 5 minutes on the pan, then transfer to a wire rack. Enjoy warm or at room temperature!