In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a large bowl fit for a stand mixer, beat butter and sugars together until creamy, about 2 minutes. Add egg and vanilla and beat until combined. Add flour mixture to butter mixture and mix slowly. Add chocolate chips and dried raspberries and mix until combined.
Using a small cookie scoop or ice cream scoop, scoop the dough and place on a large plate or tray. You should get 48 evenly-sized cookies. Cover with plastic wrap and chill until firm, about 4 hours.
Once cookie dough is chilled, preheat oven to 350 degrees. Make sure rack is in the center of the oven. Prepare 3 baking sheets by lining with parchment paper. Place about 15 cookies on each baking sheet, making sure they aren't too close together (at least 1 inch between them).
Bake cookies one baking sheet at one time in preheated oven for about 10 minutes. The edges of the cookie will turn golden brown when they are done. Remove from the oven and let them cool for about 15 minutes before eating.