Preheat the oven to 325°F convection (with the fan) or 350°F conventional (without the fan). I do prefer convection for these cookies and their cousins, thick chocolate chip cookies!

Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set dry ingredients aside.

In the bowl of a stand mixer fitted with the paddle attachment, finish softening the butter, if needed.

Add the granulated and light brown sugar to the butter in the stand mixer and mix on medium-low until a smooth paste forms. Scrape down the sides and the paddle, then stir again.

Add the egg and vanilla extract and mix on medium until lightened. Due to the cold butter and (typically) a cold egg, I recommend scraping down the bowl several times during this step to encourage an even incorporation.

Reduce the mixer to low speed and slowly add the flour mixture, one large scoop at a time.

Once the dough comes together, add the chocolate chips and mix on low to distribute.

Add the frozen raspberries straight from the freezer and fold them in. This is a balancing act between perfectly distributed raspberries and softening and discoloring the dough! If you mix too long, the raspberries will break apart, soften, and squish. There isn’t anything wrong with that, but they won’t look like mine!

Scoop using ¼ cup cookie scoop (each of my cookies weighed between 61-65g) directly onto parchment lined baking sheets about 2 inches apart.

Bake immediately in the preheated oven for 16-18 minutes. Mine were baked for 18 minutes. They had a nice crunch to the bottom but were soft and chewy in the center. I think they could have done with a minute less.

Cool on a cooling rack or eat them gooey and warm!

To Bake from Frozen: Bake 18-20 minutes at 350°F conventional (without the fan). With the fan, they get a little too brown before the centers are baked fully. I preferred them baked at 350°F without the fan from frozen.