Melt butter in a small saucepan over low heat until smooth. Remove from heat and cool for 20 minutes.

In a large mixing bowl, whisk together cooled melted butter, granulated sugar, and light brown sugar until thick paste.

Add the egg and vanilla bean paste, whisking until fully combined and smooth.

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

Fold in frozen raspberries and dark chocolate chunks, ensuring even distribution without over-stirring.

Preheat oven to 350°F (175°C). Use a cookie scoop to portion dough onto a lined baking sheet, 2 inches apart. Bake for 12-13 minutes until edges are golden and centers slightly soft.

Reshape cookies with a larger round cutter if desired while warm. Cool on the baking sheet for 5 minutes before transferring to a wire rack.