1. Start by making the brown butter. Slice the 2 sticks of butter it into a few large chunks so it will melt evenly. Place the butter into a light colored pot over medium heat. Cook until evenly melted, then adjust the heat higher to medium-high. Allow the butter to come to a rapid bubbly simmer.

2. While adjusting the heat between medium and medium-high, continually stir the butter until the milk particles have browned and the liquid is a rich caramel or amber color. I’ve found that once the butter is melted this process takes 4-5 minutes. Once fully browned, immediately pour into a heat proof bowl and set aside for 15 minutes, then place in the fridge for another 15 minutes while you prep the rest of the ingredients.

3. Preheat the oven to 350 degrees. In a large bowl make the dry mix by combining the all purpose flour, bread flour, salt, and baking soda.

4. Remove the cooled brown butter from the fridge and stir in the brown sugar, white sugar, vanilla, and both eggs.

5. Pour half of the dry mix into the wet and stir to combine. Then add the frozen raspberries and stir so they incorporate evenly, they will break down into smaller pieces as you stir. Next pour in both chopped chocolates, and the rest of the dry mix. Stir by and or use an electric mixer with a paddle attachment to make sure all dry mix is incorporated into the dough but making sure you don’t completely break down the raspberries.

6. Add the cookie dough calls to a dark non-stick baking sheet. I like to make sure the cookies have a piece of dark and white chocolate visible on the top so they look perfect after baking. Bake for 11 minutes. You can also line the baking sheet with parchment paper for less mess.

Allow to cool for a few minutes before removing to a plate.