Gooey Raspberry Cookies That Melt in Your Mouth

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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Thaw the frozen raspberries in a microwave-safe bowl for 45-60 seconds until they become juicy.
Beat together the cold unsalted butter and granulated sugar in a stand mixer on high speed for 2-3 minutes.
Mix in the thawed raspberries and their juices into the creamy butter and sugar mixture on high for another 1-2 minutes.
Incorporate the all-purpose or gluten-free flour, baking powder, and sea salt gradually.
Fold in the chocolate chips gently with a spatula until they’re evenly distributed through the dough.
Scoop the dough onto the prepared baking sheet using an ice cream scoop, spacing each scoop at least 2 inches apart.
Bake for 9-10 minutes, until the cookies are barely set in the center.
Cool the cookies on the pan for 5 minutes before transferring them to a wire rack.