Melt the butter in a microwave-safe bowl or on the stovetop until fully liquid, then allow to cool for about 20 minutes.

In a mixing bowl, whisk together the cooled melted butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla bean paste, mixing thoroughly.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, stirring gently until combined.

Gently fold in the frozen raspberries and dark chocolate chunks into the dough using a spatula.

Preheat oven to 350°F (175°C). Using an ice cream scoop, portion dough onto a parchment-lined baking sheet, spacing 2 inches apart.

Bake for 12-13 minutes, rotating halfway through. Look for golden edges and soft centers.

Remove from oven and reshape if desired while warm. Cool on baking sheets for about 5 minutes before transferring to a wire rack.