Melt the butter in the microwave or on the stove until it becomes liquid. Allow it to cool for about 20 minutes.

In a large bowl, combine the cooled melted butter with brown and granulated sugar. Whisk until smooth. Add the egg and vanilla bean paste, stirring until combined.

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

Fold in the frozen raspberries and dark chocolate chunks carefully to create a streaky mixture.

Scoop cookie dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Preheat the oven to 350°F (175°C) and bake for 12-13 minutes or until edges are golden-brown.

Once baked, shape the cookies with a round cutter for a uniform look if desired.

Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.