In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed for about 3-5 minutes until light and fluffy.

Incorporate the two large eggs one at a time, mixing thoroughly after each addition. Pour in 1 teaspoon of vanilla extract and blend well.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Gently fold in the chocolate chips and fresh raspberries without crushing them.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Scoop rounded tablespoons of dough onto the baking sheets, leaving space for spreading.

Press down the center of each cookie to create an indentation.

Spoon approximately ¼ teaspoon of raspberry jam into each indentation.

Bake for 10-12 minutes until the edges are golden brown.

Allow cookies to cool on the sheets for 5 minutes before transferring.

Melt the bittersweet chocolate and vegetable shortening in a heatproof bowl.

Drizzle the melted chocolate over the cooled cookies.

Sprinkle with crushed freeze-dried raspberries if desired.

Allow the chocolate to set completely before serving.