Preheat the oven to 190C or 375F and line a baking sheet with parchment paper.
In a bowl, combine the flour with baking soda and set aside.
Place the butter, white and brown sugar, salt, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer). Beat for 3-5 minutes on medium-high, scraping the sides and the bottom a couple of times in between, until fluffy and pale caramel in color.
Then, add the egg and beat again until smooth.
Add the dry ingredients and mix on low just until no dry ingredients are left.
Fold in the chocolate chips and freeze-dried raspberries.
Scoop 14 even cookie dough balls onto the baking sheet, leaving at least 2" or 5cm distance in between.
Bake for 10-12 minutes or until the cookies have spread, puffed up, formed very small cracks, and are no longer wet on top.
Remove from the oven and let cool down on a baking sheet for 5 minutes. Then, transfer onto a cooling rack to cool down completely.