Preheat the oven to 180°C (350°F). Line a baking tray.
To make the cookies: In a large-size bowl, add all the dry ingredients and mix until combined. Add all the wet ingredients except the raspberries and mix until the mixture forms a soft dough and can be pinched between two fingers and stays together. Add more milk if necessary.
Gently fold the frozen raspberries into the cookie dough. Don't worry if they don't fully mix in.
Roll the cookie dough into balls (each should be around 62g) and flatten them on the baking tray. If there are any choc chips or raspberries remaining, press them into the cookies.
Bake the cookies for 12-18 minutes or until the edges are crisp. Allow the cookies to cool at room temperature.
Store the cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. These cookies may soften over time. If you would like to crisp them up again, reheat them in the oven at around 160°C (320°F) for 10 minutes. When they cool down, they will be crisp again.