In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy. Add the eggs and vanilla and beat until well mixed.

In a separate bowl, whisk together the flour, malted milk powder, whole milk powder, baking soda, and salt. Add the dry ingredients to the wet and mix for 15 seconds. Add the dried raspberries and chocolate and mix until the dough clumps together and all the flour is incorporated (you may need to scrape down the bowl).

Using a 2 oz cookie scoop, scoop the cookies onto a baking sheet lined with parchment paper and chill for 1 hour.

Preheat an oven to 350 degrees F. Prepare a second lined baking sheet and divide the cookies between the two, giving them room to spread (at least 2 inches between cookies).

Bake for 15-17 minutes, until the edges are just barely starting to turn golden. Cool cookies on a rack until room temperature. Cookies can be stored in an airtight container at room temperature for 3 days.