Whisk together dry ingredients in a medium-size bowl. 

Heat berries in the microwave at 30-second intervals stirring after each interval for 1-2 minutes until berries are soft and liquifying. Or place in a small pan on the stove and heat over medium heat for 3-5 minutes. 

Cream together the butter and sugar with an electric mixer until light and fluffy. Beat in raspberries at high speed. A high speed is necessary to incorporate the berries with the butter mixture, if it is separating increase the mixer speed. 

Mix in the dry ingredients. 

Fold in the chocolate chips.  

Shape into 12 balls or scoop with a dough scoop and place on a baking sheet, gently press to flatten about halfway. Bake for 10-13 minutes until slightly golden brown around the edges. Remove from the oven and cool on the baking sheet for 5-10 minutes before removing to a cooling rack to cool completely.