2sticks (8 ounces) unsalted butter, at room temperature
1cuplight brown sugar, packed
2large eggs, at room temperature
12ouncessemi-sweet chocolate, chopped into chunks
(1) 1.3 ounce bag freeze dried raspberries
2teaspoonsflaky sea salt
Position a rack in the lower third of the oven. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set them aside until needed.
In a large mixing bowl combine the flour, salt and baking soda; whisk together until well combined and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the butter, vanilla, almond extract, and both sugars on medium speed until light and fluffy, about 3 minutes. Add in the eggs, beating well after each addition. Reduce mixer speed to low and add the dry ingredients in thirds, beating until just combined. With the mixer running on low speed, add in the chocolate chunks and pistachios, and raspberries, and beat until just combined.
Using a large cookie scoop, scoop level mounds of the batter onto the prepared baking sheets, spacing them 2 inches apart.
Bake cookies, one sheet at a time, for 9 to 10 minutes, or until set at the edges but still soft in the center.
Allow the cookies to cool on the baking sheet, placed on a cooling rack, for at least 10 minutes before transferring serving/eating/moving.
Store cookies in an airtight container, at room temperature, for up to 5 days.